One Pot Keto Low Carb Chicken Enchilada Skillet
A quick and delicious one-pan keto chicken enchilada skillet packed with bold flavors, ideal for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can substitute with turkey or tofu.
- 2 tablespoons olive oil For cooking chicken.
- 1 medium onion, diced For flavor.
- 2 cloves garlic, minced For flavor.
- 1 can diced tomatoes with green chilies (15 oz) Adds moisture and flavor.
- 1 tablespoon chili powder For spice.
- 1 teaspoon cumin For spice.
- 1 teaspoon paprika For spice.
- 1/2 teaspoon salt To taste.
- 1/2 teaspoon black pepper To taste.
- 1 cup chicken broth For simmering.
- 1 cup shredded cheddar cheese For topping.
- 1 cup shredded Monterey Jack cheese For topping.
- 1 cup bell peppers, diced (red and green) For color and flavor.
- 1/2 cup chopped fresh cilantro For garnish.
- optional Avocado slices For topping.
- optional Sour cream For topping.
Instructions
Preparation
- In a large skillet over medium heat, warm the olive oil.
- Dice the chicken breasts into bite-sized pieces and add to the skillet, cooking until browned on all sides (about 5-7 minutes).
- Stir in the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is translucent.
- Pour in the diced tomatoes (with juices), chili powder, cumin, paprika, salt, black pepper, and chicken broth. Mix everything well.
- Bring the mixture to a gentle simmer, then lower the heat.
- Add the diced bell peppers and allow to simmer for about 5 minutes until the vegetables have softened.
- Sprinkle both cheddar and Monterey Jack cheeses over the top, cover the skillet, and let the cheese melt for 3-5 minutes.
- Once melted, remove from heat and garnish with fresh cilantro. Serve with optional avocado slices and sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months.