All the bold, cheesy enchilada flavors you love—made low-carb and in just one skillet! This Keto Enchilada Skillet is perfect for a quick, satisfying dinner.
☐ 1 lb ground chicken ☐ 1 bell pepper, minced ☐ 1 jalapeño, minced ☐ ½ white onion, minced ☐ Handful of cilantro, minced ☐ 1 tbsp taco seasoning ☐ ½ lime, juiced ☐ 1 cup Mexican cheese blend ☐ 3 tbsp oil for frying ☐ Salt & black pepper, to taste
1. In a bowl, mix ground chicken, bell pepper, jalapeño, onion, cilantro, taco seasoning, and lime juice. 2. Form mixture into 16 meatballs. 3. Heat 3 tbsp oil in a cast iron skillet over medium-high heat. 4. Add meatballs and cook 2–3 minutes per side until browned and cooked through. 5. Pour sauce over meatballs and sprinkle with ½ cup Mexican cheese blend. 6. Broil for 3–5 minutes until cheese is melted and bubbly. 7. Top with sour cream, jalapeños, and cilantro; serve hot.
Don’t overcrowd the pan—cook meatballs in batches for even browning and a nice crust instead of steaming.