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One Pot Keto Low Carb Chicken Enchilada Skillet

This One Pot Keto Low Carb Chicken Enchilada Skillet is a delicious and satisfying meal that is easy to prepare and perfect for a weeknight dinner. Loaded with tender chicken, bell peppers, and a zesty enchilada sauce, this dish is keto-friendly and low in carbs. All cooked in one skillet, cleanup is a breeze!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, diced Approximately 450g.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 can (15 oz) diced tomatoes (with juice)
  • 1 cup low-carb enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro Optional.
  • for serving sour cream Optional.

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced chicken to the skillet and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until the chicken is browned and cooked through, about 7-10 minutes.
  • Add the diced onion and minced garlic to the skillet. Sauté for an additional 2-3 minutes until the onion is translucent.
  • Stir in the green and red bell peppers, diced tomatoes (with juice), and enchilada sauce. Mix well to combine all ingredients.
  • Bring the mixture to a simmer, then cover and cook for another 10 minutes, allowing the flavors to meld and the peppers to become tender.
  • Remove the lid and sprinkle the shredded cheese over the top of the mixture. Cover again and let the cheese melt for about 3-5 minutes.
  • Once the cheese is melted, remove from heat. Garnish with fresh cilantro if desired.
  • Serve hot with a dollop of sour cream on top if you like.

Notes

You can substitute the chicken with ground turkey or beef for variation.
Feel free to add other vegetables like zucchini or spinach for extra nutrition.
This dish can be stored in the refrigerator for up to 3 days and reheated on the stove or in the microwave.