KETO ENCHILADA MEATBALL SKILLET RECIPE

KETO ENCHILADA MEATBALL SKILLET RECIPE

INGREDIENTS:

  • 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

Toppings:

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

INSTRUCTIONS

  1. Preheat the oven broiler to high. 
  2. Combine all of the meatball ingredients except for the oil in a medium bowl and mix until combined. 
  3. 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.
  4. 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. 
  5. Top with sour cream, sliced jalapeños, and cilantro to serve. 
Recipe source: castironketo

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