How to make One Pot Keto Low Carb Chicken Enchilada Skillet
This One Pot Keto Low Carb Chicken Enchilada Skillet is a simple and delicious dish that brings the flavors of traditional enchiladas together in a quick and easy manner. Perfect for those busy weeknights, this recipe combines chicken, spices, and cheesy goodness all in one pan.
Ingredients:
- 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
- 1/2 teaspoon salt
- 1/2 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)
- 1/2 cup chopped fresh cilantro (for garnish)
- Avocado slices (optional for topping)
- Sour cream (optional for topping)
Directions:
- Start by heating the olive oil in a large skillet over medium heat.
- Dice the chicken breasts into bite-sized pieces.
- Once the oil is hot, add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet and cook for another 3-4 minutes, until the onion is translucent.
- Stir in the diced tomatoes (with their juices), chili powder, cumin, paprika, salt, black pepper, and the chicken broth. Mix well to combine.
- Bring the mixture to a simmer and then reduce the heat to low.
- Add the bell peppers and let the mixture simmer for about 5 minutes, until the vegetables are tender.
- Sprinkle both types of cheese over the top of the skillet. Cover and allow the cheese to melt, about 3-5 minutes.
- Once the cheese is melted, remove the skillet from heat and garnish with fresh cilantro.
- Serve immediately with optional avocado slices and sour cream if desired.
Why You’ll Love This One Pot Keto Low Carb Chicken Enchilada Skillet
This dish is packed with flavor and is very satisfying. It is low in carbohydrates, making it perfect for those on a keto diet or anyone wanting to reduce their carb intake. The combination of spices, chicken, and cheese provides a wholesome meal that feels indulgent but is actually quite healthy. For busy families, the fact that everything cooks in one skillet makes for easy cleanup.
Nutriments benefits
This Chicken Enchilada Skillet is not only delicious but also offers several nutritional benefits:
- High in Protein: The chicken breasts contribute a significant amount of protein, which is essential for muscle maintenance and overall health.
- Low in Carbs: For anyone following a low-carb or ketogenic diet, this dish is a great choice as it keeps carbs to a minimum while still being flavorful and satisfying.
- Vitamins and Minerals: The vegetables in the dish, including bell peppers and onions, provide essential vitamins and minerals. Bell peppers, in particular, are high in vitamin C.
- Healthy Fats: Using olive oil adds healthy fats that can aid in heart health.
What to Serve With One Pot Keto Low Carb Chicken Enchilada Skillet
This hearty dish stands well on its own, but it can also be served with several sides to enhance the meal:
- Cauliflower Rice: This is an excellent low-carb alternative to traditional rice. It can soak up the sauce and adds a nice texture.
- Salad: A fresh garden salad with avocado, cucumbers, and a light vinaigrette can balance the flavors of the skillet.
- Zucchini Noodles: For those wanting to keep it low-carb, zucchini noodles (zoodles) can be a great base for the dish.
- Beans: If you are not strictly keeping it low-carb, black beans or refried beans can make a great side, adding fiber and protein.
How to store One Pot Keto Low Carb Chicken Enchilada Skillet
If you have leftovers—or if you simply want to prepare this dish in advance—proper storage is essential.
- Refrigerator: Store in an airtight container in the fridge for up to 3-4 days. Make sure to let it cool to room temperature before sealing.
- Freezer: This dish can be frozen for up to 2-3 months. Just make sure to use a good quality freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating: You can reheat it in the microwave, stirring occasionally for even heating, or on the stovetop over low heat with a splash of chicken broth to keep it moist.
Tips and mistakes to avoid
- Don’t Overcook the Chicken: Ensure that you don’t overcook the chicken when browning it. This can make it tough and dry. Cook just until it’s browned and no longer pink in the middle.
- Use Fresh Ingredients: Use fresh vegetables and spices for the best flavor. Dried spices can lose their potency over time.
- Don’t Skip Covering the Skillet: Covering the skillet when melting the cheese helps it to melt evenly and become deliciously gooey.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili powder or omit the green chilies.
Variation
Feel free to customize this dish with your favorite ingredients:
- Vegetarian Option: Substitute chicken with a mix of beans and additional veggies like zucchini or mushrooms for a vegetarian version.
- Spicy Variant: Add jalapeños or a dash of hot sauce for an extra kick.
- Different Cheeses: Switch out the cheeses based on your preference. Pepper Jack cheese can add a nice spicy touch, while cream cheese can make it extra creamy.
FAQs
-
Can I use frozen chicken?
- Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking to ensure even cooking.
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Is this dish suitable for meal prep?
- Absolutely! This dish is perfect for meal prep and can be stored in the refrigerator or freezer for easy reheating.
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Can I substitute the chicken broth?
- Yes, you can use vegetable broth or even water in a pinch, but chicken broth adds more flavor.
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What if I don’t have bell peppers?
- You can substitute other vegetables such as zucchini, corn, or even spinach for a different flavor and texture.
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How spicy is this recipe?
- The spice level depends on the chili powder and green chilies used. If you prefer milder, adjust the seasonings to your taste.
With its rich flavors and simplicity, this One Pot Keto Low Carb Chicken Enchilada Skillet will quickly become a favorite in your household! Enjoy the wonderful tastes of enchiladas without the hassle of traditional preparation.
Print
One Pot Keto Low Carb Chicken Enchilada Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Keto, Low Carb
Description
A simple and delicious dish that brings the flavors of traditional enchiladas together in a quick and easy manner. Perfect for busy weeknights!
Ingredients
- 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
- 1/2 teaspoon salt
- 1/2 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)
- 1/2 cup chopped fresh cilantro (for garnish)
- Avocado slices (optional for topping)
- Sour cream (optional for topping)
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Dice the chicken breasts into bite-sized pieces.
- Once the oil is hot, add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet and cook for another 3-4 minutes, until the onion is translucent.
- Stir in the diced tomatoes (with their juices), chili powder, cumin, paprika, salt, black pepper, and the chicken broth. Mix well to combine.
- Bring the mixture to a simmer and then reduce the heat to low.
- Add the bell peppers and let the mixture simmer for about 5 minutes, until the vegetables are tender.
- Sprinkle both types of cheese over the top of the skillet. Cover and allow the cheese to melt, about 3-5 minutes.
- Once the cheese is melted, remove the skillet from heat and garnish with fresh cilantro.
- Serve immediately with optional avocado slices and sour cream if desired.
Notes
Use fresh ingredients for the best flavor. This dish is perfect for meal prep and can be stored in the refrigerator or freezer for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
