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One Pot Keto Low Carb Chicken Enchilada Skillet

One Pot Keto Low Carb Chicken Enchilada Skillet

This One Pot Keto Low Carb Chicken Enchilada Skillet is a delicious and easy recipe perfect for a weeknight dinner. Packed with flavors and healthy ingredients, it's a low-carb alternative that doesn’t compromise on taste. The dish comes together in one skillet, making cleanup a breeze!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 380 kcal

Equipment

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

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, diced Approximately 450g
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup cauliflower rice Fresh or frozen
  • to taste salt
  • to taste pepper
  • fresh cilantro for garnish Optional

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced chicken to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  • Remove the chicken from the skillet and set it aside. In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
  • Stir in the diced tomatoes, green chilies, chili powder, cumin, paprika, and onion powder.
  • Pour in the chicken broth and bring the mixture to a simmer.
  • Add the cauliflower rice and stir to combine.
  • Return the cooked chicken to the skillet, stir everything together, and cook for an additional 5-7 minutes, allowing the flavors to meld and the cauliflower rice to cook through.
  • Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for 2-3 minutes until the cheese has melted.
  • Garnish with fresh cilantro if desired, serve immediately, and enjoy!

Notes

You can customize this recipe by adding other low-carb vegetables such as zucchini or spinach.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Make sure to adjust the spices according to your heat preference.