One Pot Low Carb Chicken Enchilada Skillet
This One Pot Low Carb Chicken Enchilada Skillet is a delicious, healthy twist on a classic favorite, featuring tender chicken and vegetables cooked in a flavorful enchilada sauce without the carbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (red and green)
- 1 cup zucchini, diced
- 1/2 cup enchilada sauce (low carb)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 avocado, sliced (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add onion and garlic; sauté until softened, about 2 minutes.
- Add bell peppers and zucchini, cooking for another 4-5 minutes until tender.
- Return the chicken to the skillet and stir in the enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for 3-4 minutes to allow flavors to meld and sauce to thicken slightly.
- Sprinkle shredded cheddar cheese evenly over the top, cover skillet with a lid, and cook until cheese is melted, about 2 minutes.
- Garnish with chopped cilantro and serve topped with sliced avocado.
Notes
For extra creaminess, stir in a dollop of sour cream before serving or serve alongside a fresh green salad for a complete meal.