Description
A quick and easy one pot keto low carb chicken enchilada skillet recipe.
Ingredients
Scale
- 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