THM-S, Low-Carb
I only have a handful of recipes from my mom because she just did her own thing and didn’t really follow them, so the ones I do have I cherish. This recipe for Low Carb Chicken Enchilada Skillet is based on a hand-written note that she gave me and which she called Southwest Chicken Pie.
To make this great dish lower in carbs, I did an easy low carb crust with oven baked crispy/tender Mission low carb tortillas and of course modified the cream of chicken soup to THM. Otherwise, it’s very similar to hers and one that we enjoy as much as the original.
After preparing this dish several times I found that timing is everything. If you start by preheating the oven to 350 degrees it will be almost ready by the time you oil your skillet and prepare your tortillas and get them arranged on the plate.
This recipe yields 3-4 servings and is a very satisfying S to pair with a small salad and Chipotle Ranch Dressing, My Very Best Ranch Dressing or another of your favorites to complement this dish.
Also, keep in mind that it can be easily doubled and cooked in a large heavy casserole dish or a larger skillet, just be sure and spray all of the tortillas on both sides as well as the HEAVY casserole dish and allow the tortillas to get a little crispy in the oven before adding your chicken and gravy.
Please watch for affiliate links in and around this post since purchasing through them will allow me to get a small amount from the company at no extra expense to you. Thanks 🙂
I love the rounded edges and find that it works great for everyday use as well as for cakes like this Sugar Free Chocolate Chip Skillet Cake. I used a 10″ cast iron skillet but any oven-proof skillet or even a heavy 10″ round ovenproof pan will work. Affiliate link:
If you love making easy peasy, low carb pies like this one why not try a sweet, Sugar Free Sopapilla Cheesecake? And try some of my other low carb tortillas recipes Low Carb Beef Skillet Enchiladas, and Low Carb Fried Ice Cream.
For the latest from my blog in your newsfeed follow me on social media:
*Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
If you need anything from the Trim Healthy Mama Store it would be a help to me if you could use my link and at no extra cost to you. Thanks for helping me keep producing and offering these free recipes. ?
Low Carb Chicken Enchilada Skillet
Yield 2-3 servings
Ingredients
Preheat the oven to 350 degrees and spray the skillet with oil. I used a 10" cast iron skillet but any oven-proof skillet or even a heavy 10" round oven proof pan will work.
- For Crust:
- 10-inch cast iron skillet or pie plate
- 2 large (4 net carb) Mission Carb Balance whole wheat mission tortillas with one cut in half and sprayed with oil
For Filling:
- 2 large rotisserie chicken breasts skin and bones removed or equivalent to 2 1/2 cups chopped chicken meat
- *1-2 bell medium sized peppers diced small
- 1 1/2 cups chicken broth reduced (by boiling) to 3/4 cup in order to concentrate the flavors
- 4 oz cream cheese
- 1 tablespoon THM Baking Blend or Oat Flour* or (other low carb thickener)
- 1/2 cup Hatch green salsa (or your favorite sugar-free green salsa)
- 8 ounces sharp cheddar cheese, grated
Instructions
- Preheat the oven to 350 degrees.
- Spray the skillet well with oil.
- Spray the 2 4" whole wheat low carb tortillas ON BOTH SIDES. Cut one in half so that the tortilla pieces can be distributed equally around the sides and bottom of the skillet.
- Place the skillet and tortillas into the preheated oven for 10-15 minutes or until it is crisp/tender. You want it to be slightly crisp so that it will be easy to cut and the chicken filling will not make it soggy.* (Trust me I tried this process several different ways and this worked perfectly!)
- While the crust is in the oven for 10-15 minutes dice the peppers and put them in a skillet with a little oil on high heat at first, then reduce the heat and cover for a few minutes until soft/crisp.
- You can add the chicken mixture to the peppers and toss for a minute if it's cold.
- In a separate pan intensify the flavors of the broth by boiling/reducing it down to 3/4 cup and whisking in the softened cream cheese and thickening blend or oat flour..
- Once it is combined add the salsa. You want this mixture to be a thick flavorful mixture that just holds the other ingredients together.
- Cut the chicken into small bite-sized pieces and add it and the peppers to the cream sauce and mix together carefully.
- Remove the crust from the oven and it should be slightly crispy.
- Add the creamy sauce and chicken pieces to the cooked crust and top with the grated cheese.
- Return the skillet to the oven for about 5 minutes or until the cheese is thoroughly melted.
Notes
*THM allows oat flour in small amounts for S (low carb) recipes. If you use the THM Baking Blend just be sure that you add it last and don't boil it. If you are following a diet or can't have either of these thickeners just use one that works for you.
*I used a pizza cutter to cut this pie.
This post is linked up with Julia’s Simply Southern Meal Plan Monday.
SaveSave
SaveSave
This was so good. I did make an adjustment. I did not have low-carb tortillas, so I used Joseph’s lavash bread. My family loved this meal. I had never used green salsa before so was not expecting how hot it was, but there is maybe one and a half servings left over. This will be saved in my tried-and-true bookmark. Thank you so much.
Will you share your recipe for Hstch green salsa? Haven’t had any since I went to NM in 2007!
Thanks for all your yummy recipes.
Hi, Janice! I don’t actually have a recipe for that sauce. I put a link in the post to order it from Amazon and other sites might carry it as well. Also, you might contact your local grocers and ask them to begin carrying it for you.
I made this my husband said this was a keeper. I like it to very good.. I did use hatch green chili it is pricy but worth it.
Hi, Wynona! I’m so glad you guys liked it and everything’s better when the husband and crew approve!
I just made this for my gang tonight. It was delicious but I have a few questions for next time (and there will certainly be a next time!):
It called for large tortillas in the ingredient list and that’s what I bought, but later they were referred to as 4″ which is much smaller. I just used one of the large ones. I just wanted to double check and make sure there is only one layer of tortillas, right?
I also didn’t see where we were to add the peppers. I just threw them in the sauce with the meat.
Lastly, the sauce never really thickened. I used oat fiber, as that it was what I had on hand and is referred to as a thickener. Is there a big difference between oat flour and oat fiber?
Hi Mary and I’m glad you guys enjoyed the dish 🙂 First off I will need to edit the post to say 4 net carbs. I normally always work with the 3 net carb whole wheat or the 4 net carb whole wheat as these are preferred on THM although I believe the 6 net carb white one may be personal choice, but check with official sources on that tortilla when you can.
Yes there is only one layer of tortillas and keep in mind that on foods like this the carb limit guideline is suggested to be 6 and not 10 so the one layer of tortilla allows you to eat a bigger portion of the good stuff in the filling.
I’ll check on the pepper addition and fix that, thanks for letting me know Mary.
Oat fiber and oat flour are completely different ingredients. The oat flour (ground up oats) is normally an E ingredient but is allowed in S recipes in small amounts. It is the most “normal” of the flours in many respects and thickens almost like white flour but you do have to watch your amounts so the cream cheese also aided us in getting this dish thick. Oat fiber is ground up husk of the oat and I’m not recommending it for this dish.
Is there something that can be substituted for the green salsa? Every one we’ve ever tried has been spicy hot, and we are spicy wimps! lol
I’m not sure about that. I used Hatch green salsa because of the high-quality list of ingredients and flavors. I have not found this to be overly spicy at all and one of the reasons is the cream cheese in the sauce. Dairy neutralizes heat in foods so this one might work for you. Just in case, use a little less salsa and sub water in for it so the sauce is not left too dry. Might sound funny but water really saves the day on some of these recipes.
Hope this helps. <3
I buy Herdez Green Salsa (it has no sugar) and you can get it in Mild, Medium or Hot….we are also spicy wimps and we use the mild, it gives us a hint of spice without being overwhelming:)
Sounds great Sarita, I’ve tried that brand before and it is yummy. Hope you enjoy the dish and thanks so much for stopping by. 🙂
I don’t have a cast iron skillet and don’t plan to have one. (heavy)
Would it work with any other pan?
thanks
Yes, Marie this should work just fine with any nice heavy oven proof skillet. 🙂
I made this tonight….Yummy…Yummy. I substituted the green peppers for poblano peppers, Texas Brew Poblano Verde Salsa and used one large 5 carb tortilla. I had extra sauce so had an idea to think it…add some cheese with steamed califlower and made an excellent soup!
Hi Brenda, that does sound yummy, a Texas Brew Pablano Salsa Chowder. <3
First ever request from spouse, saying I could eat this every week! It’s delish. I added 1 clove garlic and 1/2 chopped onion to the mix. My favorite THM meal to date! Thanks Teresia!
Made this many times and always delicious!!
Thanks Renee glad you enjoy it. It’s one of my go-to’s!
I’ve made this a number of times and decided to heat the tortillas in a pan and cut them into triangles and layer it as a casserole. Seemed easier and had the same delicious flavor.
Teresia, I tried this the other night. I have found some coconut flour tortillas that are gluten free and only two net carbs each! They taste like normal for tortilla.
I didn’t have green salsa, so I used red salsa instead. This was so good I’m making it again tonight! Thanks for the recipe!
You’re welcome Cindy and thanks for taking the time to leave the encouraging comment!
This is the dish that my daughter, Savannah asks for on her birthday. I use a 12″ skillet instead of the 10″ and double the recipe and it works great! I’ll have to try it with red salsa now, though. I’ve subbed in rotel tomatoes instead of the green salsa and it will work also. <3
Do you think you could make this in the crockpot or something to have it simmer longer or would that not work with the cheese?
My only concern with this recipe is that I don’t typically like the Mission low carb tortillas once they have gotten wet. But other than that I think it might work. I just haven’t tried it. I’m an instant pot person not so much a slow cooker. <3