Low Carb Chicken Enchilada Skillet
"A low carb, cheesy, creamy, green salsa chicken enchilada skillet pie...."
INGREDIENTS
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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.
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10-inch oven safe skillet or pie plate
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2 large Mission low carb whole wheat mission tortillas with one cut in half
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oil spray
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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.
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2 large rotisserie chicken breasts skin and bones removed or equivalent to 2 1/2 cups chopped chicken meat
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*1-2 bell medium sized peppers diced small, (I use whatever color I have on hand or a combination)
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3/4 teaspoon better than bouillon chicken base
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3/4 cup water
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4 oz cream cheese
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1 tablespoons oat flour (or THM baking blend but I like the oat flour a little better here)
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1/2 cup Hatch green salsa (or your favorite green salsa)
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8 ounces sharp cheddar cheese, grated
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