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–+ servings

One Pot Low Carb Chicken Enchilada Skillet

A quick and easy low carb chicken enchilada skillet that combines all the flavors of traditional enchiladas in one pot, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup bell pepper diced
  • 1 cup onion diced
  • 2 cloves garlic minced
Sauce and Seasoning
  • 1 cup low carb enchilada sauce store-bought or homemade
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup sour cream for serving
  • 1/4 cup fresh cilantro chopped for garnish

Method
 

Cook Chicken and Vegetables
  1. In a large skillet over medium heat, add the chicken pieces and cook until browned, about 5-7 minutes.
  2. Add the diced bell pepper, onion, and garlic to the skillet and sauté for another 3-4 minutes until the vegetables are tender.
Add Sauce and Seasoning
  1. Stir in the enchilada sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer.
  2. Reduce heat to low and let it simmer for about 5 minutes, allowing the flavors to meld.
Add Cheese and Serve
  1. Sprinkle the shredded cheese over the top and cover the skillet. Let it cook for an additional 2-3 minutes until the cheese is melted.
  2. Serve hot, topped with sour cream and fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

Feel free to add other low carb vegetables like zucchini or spinach for extra nutrition.

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