Let me tell you, the one pot keto low carb chicken enchilada skillet is a total lifesaver in my kitchen! As someone who juggles a busy schedule while trying to stick to keto, I’m all about quick and tasty meals. This dish comes together in no time, and the best part? You only need one pot to make it happen! The flavors are bold, and it’s seriously satisfying without the carb overload. Plus, it’s perfect for those nights when you just want to unwind without spending hours in the kitchen. Trust me, once you try this recipe, it’ll become a regular in your weeknight rotation!
Ingredients List
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack for extra flavor!)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional, but it adds a nice touch!)
How to Prepare the One Pot Keto Low Carb Chicken Enchilada Skillet
Now, let’s dive into making this delicious one pot keto low carb chicken enchilada skillet! I promise, it couldn’t be easier. Start by heating the olive oil in a large skillet over medium heat. You want it nice and hot, so it sizzles when you add the next ingredients. Toss in the chopped onion and minced garlic, and sauté them until they’re soft and fragrant—this usually takes about 3-4 minutes. Wow, the smell is heavenly!
Next, add the diced chicken to the skillet. You’re looking for that lovely golden-brown color, which should take about 5-7 minutes. Don’t forget to stir occasionally! Once the chicken is cooked through, it’s time to bring in the flavor. Stir in the can of diced tomatoes, chicken broth, chili powder, cumin, and a good pinch of salt and pepper. Let everything simmer together for about 15 minutes, allowing those flavors to meld beautifully. You’ll want to stir occasionally to keep it all happy in the pot!
Finally, sprinkle the shredded cheese on top and cover the skillet until it melts, which should take about 2-3 minutes. And just like that, you’re ready to garnish with fresh cilantro (if you’re using it) and dig in!
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic; sauté for 3-4 minutes until soft.
- Add the diced chicken, cooking for 5-7 minutes until browned. Stir occasionally for even cooking.
- Stir in the diced tomatoes, chicken broth, chili powder, cumin, and salt and pepper. Mix well!
- Let it simmer for 15 minutes, stirring occasionally to blend the flavors.
- Top with shredded cheese and cover the skillet until the cheese melts, about 2-3 minutes.
- Garnish with fresh cilantro before serving. Enjoy your meal!
Why You’ll Love This Recipe
- Quick and easy to prepare in just one pot – less cleanup!
- Low carb and keto-friendly, perfect for staying on track.
- Packed with vibrant flavors that’ll satisfy your cravings.
- Versatile and can be customized with your favorite toppings!
- Hearty and filling, making it a great dinner option.
Tips for Success
Here are some of my go-to tips for making the best one pot keto low carb chicken enchilada skillet! First off, feel free to adjust the spice levels to match your taste—if you like it spicy, add some diced jalapeños or a pinch of cayenne pepper! Also, using rotisserie chicken can save you tons of time; just shred it and toss it in during the last few minutes of cooking. It’s a great shortcut, plus it adds a nice depth of flavor!
For a creamier texture, you can stir in a bit of cream cheese or sour cream right before serving. And don’t forget to taste and adjust the seasoning before serving—sometimes a little extra salt or a squeeze of lime can elevate the dish even more. Enjoy experimenting!
Nutritional Information
When it comes to the one pot keto low carb chicken enchilada skillet, you can enjoy a hearty meal without the guilt! Each serving is approximately 350 calories, with 20g of fat, 30g of protein, and just 8g of carbohydrates. Plus, it has 4g of sugar and 2g of fiber. Keep in mind that these figures are estimates, so if you’re tracking macros, it’s always good to double-check the specific ingredients you use!
FAQs About One Pot Keto Low Carb Chicken Enchilada Skillet
Got questions about the one pot keto low carb chicken enchilada skillet? No problem, I’ve got you covered! One of the most common questions I hear is, “How long does it take to cook?” Well, from start to finish, you’re looking at about 30 minutes, including prep time. So it’s perfect for those busy weeknights!
Another frequent question is about ingredient substitutes. If you don’t have chicken breast on hand, feel free to use thighs or even shredded rotisserie chicken for a quicker option. And if you’re not a fan of chili powder, taco seasoning works wonderfully too! You can really make this dish your own.
As for leftovers, you can store any extras in an airtight container in the fridge for up to 3 days. Just reheat in the skillet over low heat for the best texture. You can also pop it in the microwave if you’re short on time, but be careful not to overcook it! Enjoy your delicious leftovers!
Storage & Reheating Instructions
Storing the one pot keto low carb chicken enchilada skillet is super simple! Just let any leftovers cool down a bit, then transfer them to an airtight container. You can keep it in the fridge for up to 3 days—perfect for meal prep or those nights when you want a quick bite!
When it’s time to reheat, I recommend warming it up in a skillet over low heat. This helps retain the flavors and keeps the chicken nice and tender. Just stir occasionally until it’s heated through. If you’re in a hurry, the microwave works too—just be sure to cover it to avoid splatters and heat in short intervals, stirring in between. Trust me, it’s worth the extra effort to keep it delicious!
Serving Suggestions
When it comes to serving the one pot keto low carb chicken enchilada skillet, I love to keep it simple yet delicious! A dollop of creamy sour cream on top adds a wonderful tanginess that balances the spices perfectly. Sliced avocado is another great addition, bringing a buttery texture that complements the dish beautifully. You could even serve it alongside a fresh salad or some zesty lime wedges for that extra burst of flavor. Enjoy your meal with these delightful touches!
For more delicious recipes, check out our all recipes page!
Additionally, if you’re interested in the health benefits of a low-carb diet, you can read more about it here.
Print
One Pot Keto Low Carb Chicken Enchilada Skillet Bliss
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Keto
Description
A quick and easy one pot keto low carb chicken enchilada skillet recipe.
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until soft.
- Add diced chicken; cook until browned.
- Stir in diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Simmer for 15 minutes.
- Top with shredded cheese; cover until melted.
- Garnish with cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Use rotisserie chicken for quicker preparation.
- Serve with avocado or sour cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: one pot keto low carb chicken enchilada skillet