Our Recipes

Chicken Enchilada Skillet

  • Yield: 4 to 6


  • 4 Frescados Carb Fit tortillas
  • 2 1/2 cups chopped or shredded chicken breast
  • 2 medium bell peppers diced small
  • 3/4 cups chicken broth
  • 4 oz cream cheese
  • 1 tablespoon oat or almond flour
  • 1/2 cup salsa
  • 8 ounces shredded or grated cheese


Preheat oven to 350 degrees and oil an oven-proof skillet or pan.

Arrange tortillas equally around the sides and bottom of the skillet.

Bake for 10-15 minutes or until lightly crisp.

Dice peppers, place in a separate skillet and heat, on high with oil. Stir fry briefly, then reduce heat and cover.

Add chicken and toss for about one minute and set aside.

In a separate pan, bring broth to a boiling and mix in softened cream cheese and oat or almond flour. Stir in salsa, stir until thickened. Add chicken mixture.

Remove crust from oven and add the sauce and chicken mixture.

Top with the grated cheese and return to oven until cheese is melted and the dish is golden brown – about five minutes.