Keto Chicken Enchilada Skillet

A one-skillet take on enchilada night that gets dinner on the table in 30 minutes flat—cubed chicken sears in ghee, then combines with a low-sugar red enchilada sauce, sharp cheddar, and a splash of heavy cream to create a bubbling, cheese-forward dish that tastes indulgent but keeps net carbs at just 6g. The jalapeños add a welcome heat that cuts through the richness, while the cilantro and sour cream at the table let everyone customize their own heat level.

The most common mistake here is using a sauce that's overly sweet or thick; check your enchilada sauce label, or make your own by blending roasted red peppers with chili powder and bone broth. The heavy cream won't break if you keep the heat moderate and stir gently once the cheese goes in. This skillet practically begs to be finished under the broiler for 2-3 minutes to get the top cheese layer blistered and golden, though it's equally good straight from the stovetop. Pair with cauliflower rice or a simple radish slaw for crunch.