Description
A warm, hearty One Pot Keto Low Carb Chicken Enchilada Skillet filled with tender chicken, zesty flavors, and melty cheese.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
Instructions
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Chicken: Cut the chicken breasts into bite-sized pieces and add them to the skillet. Season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned, stirring occasionally, about 8-10 minutes.
- Add Liquid Ingredients: Pour in the diced tomatoes with green chilies and chicken broth. Stir to combine all ingredients and bring to a simmer.
- Simmer and Thicken: Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Finish with Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover again until the cheese is melted, about 2-3 minutes.
- Serve: Garnish with fresh cilantro before serving. Enjoy your delicious One Pot Keto Low Carb Chicken Enchilada Skillet warm!
Notes
Use quality chicken for the best flavor. Customize the heat by adding jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican