One Pot Low Carb Chicken Enchilada Skillet
This flavorful one pot low carb chicken enchilada skillet combines tender chicken with vibrant spices and cheesy goodness, perfect for a quick and healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup sugar-free enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup chopped fresh cilantro (optional garnish)
- 1/2 cup sour cream (optional for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken to the skillet, season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until chicken is browned and cooked through, about 6-8 minutes.
- Add diced onion, garlic, and bell pepper to the skillet. Cook for another 3-4 minutes until vegetables are softened.
- Pour in the sugar-free enchilada sauce and stir to combine.
- Reduce heat to low and sprinkle shredded cheddar and Monterey Jack cheese evenly over the mixture.
- Cover skillet and cook for 3-5 minutes until cheese is melted and bubbly.
- Remove from heat, garnish with fresh cilantro if desired, and serve with a dollop of sour cream.
Notes
For extra crunch, top with crushed pork rinds or serve alongside a fresh avocado salad to keep it low carb and flavorful.