Enchilada Skillet Chicken
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4 servings
Enchilada Skillet Chicken
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This makes a total of 4 servings of Enchilada Skillet Chicken. Each serving comes out to be 273.75 Calories, 13.98g Fats, 2.81g Net Carbs, and 31.93g Protein.
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Ingredients
- 16 ounce chicken breast
- ½ cup almond flour
- 2 egg large
- 1 tablespoon butter
- ½ cup Red Enchilada Sauce
- ¼ cup Mexican blend cheese shredded
- ¼ cup onion diced
- salt to taste
- black pepper to taste
- cilantro to taste
Instructions
- Split the chicken breasts, horizontally, into two even pieces. I had another small piece of chicken in this package, so there are some extra pieces here. Preheat your skillet over medium-high heat, and turn your oven on to 400°F.
- Season both sides of the chicken with salt and pepper.
- Press into the almond flour and evenly coat both sides.
- Whisk the two eggs together, then dip the chicken into the egg and coat both sides.
- Lay the chicken down into the pan and brown on both sides. I do two at a time then place the finished pieces on a plate while I cook the next batch. Don't worry about cooking the chicken through, just brown the coating.
- If some of the egg has gotten stuck on the pan you will want to deglaze it with some water and wipe it out. When all the pieces are browned, return the chicken to the skillet.
- Pour ½ cup red enchilada sauce over the top of the chicken pieces.
- Sprinkle on the ¼ cup of diced onion, and ¼ cup of shredded cheese.
- Bake for 15-20 minutes, until hot and bubbly.
Nutrition Information
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Serving
4
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4 |
* Percent Daily Values are based on a 2,000 calorie diet.
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