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- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped - 1 cup diced tomatoes (can be canned or fresh) - 1 cup low-sodium chicken broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste for spiciness) - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 avocado, sliced for topping - Fresh cilantro, chopped for garnish - Salt and black pepper, to taste If you want to make this dish dairy-free, you can use dairy-free cheese. For a low-sodium option, choose low-sodium broth and reduce added salt. If you prefer a vegetarian meal, you can swap the chicken for beans or tofu. You can also use zucchini or cauliflower to add more veggies. Each serving of this Keto Chicken Enchilada Skillet contains about 400 calories. It has 30 grams of protein and 25 grams of fat. The dish is low in carbs, with roughly 8 grams per serving. It also offers fiber and vitamins from the veggies and spices. Enjoy this tasty meal while sticking to your keto goals! {{ingredient_image_2}} First, gather all your ingredients. You need chicken, cheese, and spices. Chop the onion, garlic, and bell pepper. This makes cooking quick and easy. Have your skillet ready for the heat. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 pound of cubed chicken, season with salt and black pepper, and cook for 5-7 minutes. Stir often until the chicken is browned and cooked through. Remove the chicken and set it aside. 3. In the same skillet, add the diced onion, chopped bell pepper, and minced garlic. Sauté for 3-4 minutes until the onion is clear and the veggies are soft. 4. Next, stir in 1 cup of diced tomatoes, 1 cup of low-sodium chicken broth, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Let this simmer gently. 5. Return the cooked chicken to the skillet. Mix well and let it simmer for another 5 minutes. This helps the flavors mix together. 6. Sprinkle 1 cup each of shredded cheddar and mozzarella cheese over the mixture. Lower the heat, cover the skillet, and cook for 5 minutes until the cheese melts and bubbles. 7. Once the cheese is melted, take the skillet off the heat. Let it cool for a minute before serving. 8. Serve hot, topped with sliced avocado and fresh cilantro. - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes To cook chicken well, start with good cuts. Use boneless, skinless chicken breasts for the best results. Cut the chicken into small cubes. This helps it cook evenly. Heat the olive oil until it shimmers. Add the chicken in a single layer. Let it brown for about 5-7 minutes. Avoid stirring too much. This gives a nice sear. Always check that the chicken is cooked through. It should reach an internal temperature of 165°F. For a perfect cheese melt, choose the right cheese. I recommend using a mix of cheddar and mozzarella. Cheddar gives a sharp flavor while mozzarella adds creaminess. After you add the cheese, lower the heat. Cover the skillet to trap heat. This helps the cheese melt evenly. Let it sit for about five minutes. The cheese will become bubbly and golden. This makes every bite extra delicious. Adjusting spices can change the dish to fit your taste. If you want it spicier, add more cayenne pepper. Start with half a teaspoon and taste as you go. For a milder flavor, cut back on the chili powder. You can also add other spices, like onion powder or oregano. If you like a smoky taste, use smoked paprika. Always taste as you mix in spices. This ensures your enchilada skillet is just right for you. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your dish, making it more vibrant and tasty. Customize Spice Levels: Adjust the amount of cayenne pepper based on your spice tolerance, ensuring everyone can enjoy the dish. Let It Rest: Allow the skillet to sit for a minute after cooking to enhance the flavors before serving. Try Different Cheeses: Experiment with other cheeses like pepper jack or feta for a unique flavor twist. {{image_4}} You can easily make this dish vegetarian. Replace the chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth. For a vegan version, skip the cheese or use a plant-based cheese. This way, you keep the dish flavorful and creamy without meat or dairy. To lower the sodium, choose low-sodium broth and skip added salt. You can also use fresh tomatoes instead of canned ones, as they often contain salt. For gluten-free options, ensure your spices are gluten-free. This dish is already gluten-free if you use the right broth and spices. Feel free to boost nutrition by adding more veggies. Chopped zucchini, spinach, or corn work well. You can also add black beans for extra protein and fiber. If you want more meat, use turkey or shrimp. Both pair nicely with the flavors in the skillet. To store leftovers, let the skillet cool down first. Transfer the food to an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when to eat it. When ready to eat, you can reheat the skillet easily. Place the leftovers in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat for 1-2 minutes, stirring halfway through. Check if it’s hot enough before serving. You can also reheat it on the stove over medium heat. Stir often to prevent sticking. To freeze, first, let the dish cool completely. Portion it into freezer-safe containers. Make sure to leave some space at the top, as it will expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy a quick, tasty meal later! Yes, you can use other meats! Ground turkey, beef, or pork work well. Just adjust the cooking time. For ground meat, cook until browned before adding the veggies. If you prefer shrimp, add them last, cooking just until they turn pink. To make it spicier, add more cayenne pepper or some chopped jalapeños. You can also use hot salsa instead of diced tomatoes. For a milder flavor, cut back on the cayenne and chili powder. Using sweet bell peppers can also help tone down the heat. Absolutely! This dish is great for meal prep. Cook it in advance, and store it in airtight containers. It keeps well in the fridge for up to four days. Just reheat in the microwave or on the stove before serving. This article covered key ingredients, cooking steps, and helpful tips to make this dish perfect. We explored ingredient swaps for various diets and the best ways to cook chicken. Plus, we shared variations to suit your tastes and preferences. Remember to store leftovers properly and follow our reheating tips. With this knowledge, you can enjoy a delicious meal tailored just for you. Embrace your culinary skills and make this meal shine!

Keto Chicken Enchilada Skillet

A delicious and easy one-pan meal featuring chicken, cheese, and spices, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 1 cup diced tomatoes (can be canned or fresh)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste for spiciness)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 avocado sliced for topping
  • 1 bunch fresh cilantro, chopped for garnish
  • to taste salt and black pepper

Instructions
 

  • In a large skillet, heat the olive oil over medium heat until shimmering.
  • Add the cubed chicken to the skillet, season with salt and black pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion, chopped bell pepper, and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and the vegetables are softened.
  • Stir in the diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, and cayenne pepper. Bring the mixture to a gentle simmer.
  • Return the cooked chicken to the skillet, mixing everything together well. Allow it to simmer for an additional 5 minutes, which will help the flavors meld beautifully.
  • Sprinkle the shredded cheddar and mozzarella cheese evenly over the skillet mixture. Reduce the heat to low, cover the skillet, and cook for about 5 minutes, or until the cheese is melted and bubbly.
  • Once the cheese has melted, remove the skillet from the heat and let it cool for a minute before serving.
  • Serve the delicious enchilada skillet hot, garnished with slices of avocado and a generous sprinkle of fresh cilantro on top.

Notes

For an appealing presentation, serve in individual bowls, ensuring each portion has a beautiful layer of melted cheese, avocado slices, and a garnish of cilantro. Consider adding lime wedges on the side for a fresh, zesty finish!
Keyword chicken, enchilada, keto, skillet