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One Pot Keto Low Carb Chicken Enchilada Skillet

One Pot Keto Low Carb Chicken Enchilada Skillet

This One Pot Keto Low Carb Chicken Enchilada Skillet combines tender chicken, tangy enchilada sauce, and cheese for a delicious, low-carb meal that is perfect for a busy weeknight. It's easy to prepare and requires minimal clean-up, making it a go-to recipe for those following a keto diet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or sauté pan with a lid
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spoon or spatula for stirring

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup low-carb enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • ¼ cup fresh cilantro, chopped for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Add the can of diced tomatoes with green chilies, chicken broth, enchilada sauce, cumin, chili powder, and paprika to the skillet. Stir well to combine.
  • Return the cooked chicken to the skillet, mixing it with the sauce. Bring the mixture to a simmer and let it cook for another 10-15 minutes until it thickens slightly.
  • Once the skillet mixture is thickened, sprinkle the shredded cheddar cheese on top. Cover the skillet with a lid and let it cook for an additional 3-5 minutes until the cheese is melted and bubbly.
  • Remove from heat and garnish with fresh cilantro before serving.

Notes

For extra veggies, you can add chopped bell peppers or zucchini to the skillet.
Serve with avocado slices or sour cream for a delicious topping.
This dish can be stored in an airtight container in the refrigerator for up to 3 days.