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–+ servings

One Pot Low Carb Chicken Enchilada Skillet

A quick and easy one-pot meal featuring chicken, cheese, and enchilada flavors, perfect for a low-carb diet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts cubed
  • 1 cup bell pepper diced
  • 1 cup zucchini diced
  • 1 cup onion diced
  • 2 cloves garlic minced
Sauce and Seasoning
  • 1 cup low-sodium chicken broth
  • 1 cup salsa preferably low carb
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sour cream for serving

Method
 

Cook the Chicken
  1. In a large skillet over medium heat, add the cubed chicken and cook until browned and cooked through, about 5-7 minutes.
  2. Remove the chicken from the skillet and set aside.
Sauté Vegetables
  1. In the same skillet, add the onion, bell pepper, zucchini, and garlic. Sauté for 5-7 minutes until softened.
Combine Ingredients
  1. Return the chicken to the skillet and add the chicken broth, salsa, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
Simmer
  1. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Add Cheese
  1. Sprinkle the shredded cheese over the top, cover, and let it melt for about 2-3 minutes.
Serve
  1. Garnish with fresh cilantro and serve with sour cream on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 35gFat: 18gSaturated Fat: 7gFiber: 3gSugar: 3g

Notes

Feel free to add other low-carb vegetables like spinach or mushrooms for extra nutrition.

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