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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 is a delicious and easy dinner option bursting with flavor, featuring tender chicken, cheese, and a blend of spices, all cooked in one pan for minimal cleanup. Perfect for a low-carb diet, this dish is satisfying and healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spatula or wooden spoon
  • 1 chopping board

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (with juices)
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup bell peppers, diced any color
  • ½ cup sour cream optional for serving
  • fresh cilantro optional for garnish

Instructions
 

  • Begin by cutting the chicken breasts into bite-sized pieces.
  • Heat the olive oil over medium heat in a large skillet. Add the diced onion and sauté until translucent, about 3-5 minutes.
  • Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  • Add the diced chicken to the skillet. Season with chili powder, cumin, paprika, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Stir in the diced tomatoes (with juices) and chicken broth. Bring to a simmer and let it cook for about 10 minutes to let the flavors meld.
  • Add the diced bell peppers and stir well. Cook for another 5 minutes until the peppers are tender.
  • Sprinkle the shredded cheddar and mozzarella cheese over the skillet. Cover and let it cook for an additional 3-5 minutes until the cheese is melted and bubbly.
  • Remove from heat and let it sit for a few minutes before serving. Optionally, serve with a dollop of sour cream and garnish with fresh cilantro.

Notes

This recipe can be customized by adding other low-carb vegetables such as zucchini or spinach.
Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust the spice levels according to your preference, or add jalapeños for extra heat.