Recipe

One Pot Keto Low Carb Chicken Enchilada Skillet

This One Pot Keto Low Carb Chicken Enchilada Skillet is a delicious and easy-to-make meal packed with flavor. It's perfect for those following a low-carb diet and can be made quickly in just one pan. Enjoy a comforting, cheesy dinner that's healthy and satisfying.

One Pot Keto Low Carb Chicken Enchilada Skillet

Total time

30 min

Servings

4

Net carbs

0g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup bell peppers, diced (red and green)
  • ½ cup chopped fresh cilantro (for garnish)
  • 1 Avocado slices (optional for topping)
  • 1 Sour cream (optional for topping)

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. Heat the olive oil in a large skillet over medium heat until shimmering.
  3. While the oil heats, cut the chicken breasts into bite-sized pieces, roughly 1-inch cubes.
  4. Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and nearly cooked through.
  5. Toss in the diced onion and minced garlic, cooking for 3-4 minutes while stirring frequently until the onion becomes translucent and fragrant.
  6. Pour in the diced tomatoes with their juices and the chicken broth, then stir in the chili powder, cumin, paprika, salt, and black pepper until everything is well combined.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook at a steady bubble.
  8. Add the diced bell peppers to the skillet and continue simmering for about 5 minutes until the peppers are tender and the chicken is fully cooked.
  9. Evenly distribute both the cheddar and Monterey Jack cheese over the top of the skillet mixture.
  10. Cover the skillet with a lid and let it sit for 3-5 minutes until the cheese is completely melted and bubbly.
  11. Cook until the thickest piece reaches 165F and the juices run clear.
  12. Remove from heat and garnish generously with fresh cilantro. Serve hot with optional avocado slices and sour cream on the side.
  13. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

www.thediscountvegan.com · IMPORTED

https://diet.driv.space/recipes/one-pot-keto-low-carb-chicken-enchilada-skilletwww.thediscountvegan.com reference: https://www.thediscountvegan.com/one-pot-keto-low-carb-chicken-enchilada-skillet/

This recipe is naturally keto-friendly with no modifications needed. Cooking times are based on medium heat and standard skillet size. Chicken should reach an internal temperature of 165°F for food safety. Optional toppings like avocado and sour cream add healthy fats and enhance the keto profile.