Print

One Pot Low Carb Chicken Enchilada Skillet

Print Recipe

This One Pot Low Carb Chicken Enchilada Skillet combines tender chicken with flavorful enchilada spices and melty cheese for a quick, healthy dinner that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup low carb enchilada sauce
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cauliflower rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced jalapeños for extra heat

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, chili powder, and cumin, and cook until browned, about 5-7 minutes.
  2. Add diced onion and garlic to the skillet. Cook for another 2-3 minutes until the onion is translucent.
  3. Stir in the enchilada sauce and diced tomatoes, mixing well to combine.
  4. Add the cauliflower rice, stirring thoroughly to incorporate everything.
  5. Reduce heat to low and sprinkle both cheeses evenly over the skillet mixture. Cover with a lid and let cook for 5 minutes until the cheese has melted.
  6. Remove from heat, garnish with fresh cilantro and optional jalapeños, and serve warm.

Notes

For extra creaminess, stir in a dollop of sour cream right before serving or serve with avocado slices on top.

Find it online: https://delilita.com/one-pot-low-carb-chicken-enchilada-skillet/