Delicious One Pot Low Carb Chicken Enchilada Skillet for Quick Meals

There’s something truly comforting about a One Pot Low Carb Chicken Enchilada Skillet that brings back memories of cozy family nights in my kitchen. I remember the first time I whipped up this dish—it was one of those busy weekday evenings when the clock seemed to sprint ahead, and I just wanted dinner on the table without a million pots and pans crowding the counters. The aroma of smoky chilies and melting cheese filled the room in no time, and seeing my family gather eagerly around the skillet reminded me why I keep this recipe close. This One Pot Low Carb Chicken Enchilada Skillet quickly turned into a staple in our home, perfect for those moments when you crave a healthy Mexican chicken skillet that’s hearty, low carb, and oh-so-easy to throw together.

Like many of us, I’ve had my fair share of dinnertime struggles. There was that time I tried to make a low carb chicken skillet but ended up with dry chicken and burnt sauce. That’s when the “aha” moment struck—why not combine everything in one pot, letting flavors mingle and the chicken stay juicy while the sauce thickened perfectly around it? This One Pot Low Carb Chicken Enchilada Skillet recipe was born from that lesson, a true lifesaver and a joy to cook. It fits into hectic family life seamlessly—whether it’s school nights, last-minute guests, or a quick weekend dinner, this one pot chicken enchiladas-inspired dish never disappoints.

I first discovered this recipe while tweaking a keto chicken enchilada recipe from somewhere online (shout out to the wonderful recipe creators at Stem and Spoon and Cupcakes and Kale Chips —their versions gave me great ideas). Over time, I adapted it with my own touches—more fresh veggies, a hint of spice, and plenty of melty cheese that my kids adore. My cooking philosophy is all about approachable meals that nourish and bring people together, and this easy low carb dinner fits right in. If you’re looking for a no-fuss, family-friendly, flavorful dish that passes the taste test every time, stick around—we’re going to dive into the ingredients, steps, and all my little secrets to making this One Pot Low Carb Chicken Enchilada Skillet your new go-to meal.

And before we jump in, if you love the idea of simple, satisfying skillet meals, you’ll want to peek at my Texan-inspired Butter Chicken Skillet and my Chicken Orzo Skillet. Both have their own little magic, but the One Pot Low Carb Chicken Enchilada Skillet is something special you’ll come back to again and again.

To make this One Pot Low Carb Chicken Enchilada Skillet, you’ll want to gather a handful of simple, wholesome ingredients. Here’s my personal, well-loved list that keeps this healthy Mexican chicken skillet bursting with flavor:

When making this One Pot Low Carb Chicken Enchilada Skillet, I always choose fresh, organic veggies when possible—my family appreciates that crunch and taste. Shopping tip: diced green chilies might be tricky to find in small towns, but stores like Trader Joe’s or even Walmart carry great options. Pro tip I learned on the fly for the One Pot Low Carb Chicken Enchilada Skillet? Use pre-minced garlic and frozen diced peppers if time is tight—they save a TON of prep and still taste fantastic.

To keep costs down, buy chicken thighs in bulk and freeze what you don’t need immediately. Leftover spinach or kale works perfectly stirred into this skillet the next day or even thrown into a quick smoothie. Plus, store any unused cheese properly in an airtight container to keep it fresh for your next easy low carb dinner. For more ingredient inspiration and tips, check out this keto chicken enchilada recipe post; the author shares clever shortcuts for busy families like ours.

Okay, friend, roll up your sleeves because making the One Pot Low Carb Chicken Enchilada Skillet is easier than you think! I’m right here with you, with all my favorite tips to make this the tastiest low carb chicken skillet dinner you’ve had all week.

A little heads-up: I learned the hard way with this recipe that rushing the simmer phase leads to dry chicken, so patience is your friend here. While your skillet is simmering, I usually tidy up the kitchen or grab a quick moment to unwind. Bonus: no extra pots to wash, which means more time for dessert (or a glass of wine—no judgment here!).

For more step-by-step tips or a variation with added veggies, I love checking out recipes like the Easy Keto Chicken Enchilada Skillet from Stem and Spoon, which inspired some tweaks here.

Serving this One Pot Low Carb Chicken Enchilada Skillet always feels like a mini celebration at home. My family loves it when I dish it out warm with a dollop of sour cream or plain Greek yogurt to cool things down. We often sprinkle chopped fresh cilantro on top—that pop of green just feels like a fiesta on the plate. For a complete meal, I serve it alongside a light side salad or some roasted veggies—cauliflower rice is a favorite low carb buddy of this healthy Mexican chicken skillet. It adds just enough texture without stealing the show.

This dish is perfect for casual weeknight dinners but has also become my go-to when friends drop by unexpectedly. I remember last Christmas, serving this skillet alongside my other holiday favorites—it was a hit, and guests kept asking where the recipe was hiding!

If you ever find yourself with leftover One Pot Low Carb Chicken Enchilada Skillet, don’t toss it! It stores beautifully in the fridge for up to 3 days. I often reheat it with a little extra cheese on top or even use leftovers to stuff low carb tortillas for a quick lunch. Want to shake it up seasonally? Add some sautéed mushrooms in autumn or swap spinach with fresh summer zucchini ribbons for lighter vibes.

By the way, if you enjoy serving variations of this skillet, you might find my Chili’s Chicken Enchilada Soup Recipe a delightful companion meal—not to mention a lovely twist on enchilada flavors!

Q1: Can I use chicken breasts instead of thighs for this One Pot Low Carb Chicken Enchilada Skillet?
Absolutely! I’ve used both. Chicken thighs are my favorite for juiciness, but chicken breasts work well too. Just be sure not to overcook them—they can dry out faster while simmering in the sauce.

Q2: How can I make my One Pot Low Carb Chicken Enchilada Skillet spicier?
Great question! I like adding a diced jalapeño with the peppers or a pinch of cayenne powder for an extra kick. If you want to keep it family-friendly, leave out the jalapeño and add hot sauce at the table.

Q3: Can I prepare this ahead of time?
Yes! You can dice chicken and veggies the night before to save time. Also, this dish reheats beautifully, so making it ahead for an easy low carb dinner is a smart move. Just cover tightly and store in the fridge for up to 3 days.

Q4: Any tips for making this One Pot Low Carb Chicken Enchilada Skillet dairy-free?
I’ve done this for a friend with a dairy allergy! Use dairy-free cheese alternatives and coconut oil instead of butter or regular cheese. The flavor is still rich and comforting, and the enchilada sauce carries most of the flavor punch.

Q5: What’s the best way to store leftovers?
Store your One Pot Low Carb Chicken Enchilada Skillet in an airtight container in the fridge. I usually eat it within 3 days to keep everything fresh. You can also freeze portions in freezer-safe containers for up to 2 months.

Q6: Can I add beans to the recipe to stretch it?
If you’re not strictly low carb for the day, black beans make a nice addition and add fiber. I toss them in with the peppers and onions. But for a clean keto chicken enchilada recipe, I skip beans.

Q7: How do I adjust the recipe for a bigger family gathering?
Easy—just double the ingredients and use a large skillet or a deep sauté pan. Keep an eye on cooking times for the chicken, since more volume may need a few extra minutes.

You know what I do when my One Pot Low Carb Chicken Enchilada Skillet is going off perfectly? I sneak a little extra cheese for those last five minutes—I won’t tell if you won’t! For more reader-tested hints and questions, take a look at Cheesy Chicken Enchilada Skillet Dinner for some fabulous variations.

This One Pot Low Carb Chicken Enchilada Skillet holds a special place in my heart because it combines the best of all worlds: flavor, simplicity, and family love. No complicated steps, just wholesome ingredients coming together to make a meal that’s satisfying and nourishing. Over the years, I’ve discovered a few personal pro tips that elevate this dish every time:

I’ve tried various versions: swapping spinach for zucchini ribbons, adding mushrooms for a bit of earthiness, or even mixing in some sliced olives for flair. My husband loves it with extra cheese melted on top, while my kids adore the milder version with less spice. No matter the tweaks, each version keeps the heart of this healthy Mexican chicken skillet intact.

If you give this One Pot Low Carb Chicken Enchilada Skillet a try, I hope it fills your kitchen with lovely aromas and brings your family together like it does mine. And remember, cooking doesn’t have to be perfect—it’s about joy, sharing, and making your own version of every recipe. Have fun with it, and don’t hesitate to make add-ins or adjustments that fit your family’s tastes.

When you’re ready for more skillet dinners that are full of life and flavor, swing by my Chicken Orzo Skillet or revisit my cozy Texas Roadhouse Butter Chicken Skillet. Both are fantastic companions to this One Pot Low Carb Chicken Enchilada Skillet journey.

Thanks for being here in my kitchen—now, go on and make this One Pot Low Carb Chicken Enchilada Skillet your new family favorite! You’ve got this.