Keto Enchilada Meatball Skillet in skillet with avocado and sour cream on top

Keto Enchilada Skillet Dinner

This Keto Enchilada Meatball Skillet is a surefire crowd-pleaser. This super easy dinner recipe is perfect for busy weeknights or a quick flavorful lunch.
5 from 1 vote
Course: Main Course
Cuisine: Mexican
Keyword: 30-minute, easy, keto
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 316kcal


  • 1 lb ground chicken
  • 1 bell pepper minced
  • 1 jalapeño minced
  • 1/2 white onion minced
  • Handful cilantro minced
  • 1 tablespoon taco seasoning
  • 1/2 lime juiced
  • 1 cup Mexican blend cheese
  • 3 tablespoons oil for frying


  • 8 ounces enchilada sauce we use fronterra
  • 1/2 cup Mexican blend cheese
  • 1/4 cup sour cream
  • 1 jalapeño thinly sliced
  • Cilantro minced


  • Preheat the oven broiler to high.
  • Combine all of the meatball ingredients except for the oil in a medium bowl and mix until combined.
  • Heat the oil over medium-high heat in a 10.5″ cast iron skillet until hot. Add in the meatballs and cook 2-3 minutes per side until browned and cooked through.
  • Pour in the enchilada sauce and top with the 1/2 cup of Mexican blend cheese. Place under the broiler for 3-5 minutes until the cheese is melted.
  • Top with sour cream, sliced jalapeños, and cilantro to serve.


Nutrition Facts
Keto Enchilada Skillet Dinner
Amount Per Serving
Calories 316 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 97mg32%
Sodium 563mg24%
Potassium 487mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 955IU19%
Vitamin C 33mg40%
Calcium 204mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.