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To make this tasty dish, gather these ingredients: - 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 cup diced tomatoes (canned or fresh) - 1 cup low-sodium chicken broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional for heat) - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 avocado, sliced (for topping) - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste You can change this dish to fit your taste. Here are some optional ingredients: - Black beans for added fiber - Corn for sweetness - Jalapeños for extra heat - Fresh lime juice for brightness - Sour cream for creaminess Each serving of this Keto Chicken Enchilada Skillet is not just tasty but also healthy. Here’s the breakdown: - Calories: 450 - Protein: 38g - Fat: 27g - Carbohydrates: 9g - Fiber: 2g This dish fits well into a keto diet, keeping your carbs low while packing in protein and healthy fats. {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier and faster. You will need: - 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 cup diced tomatoes (canned or fresh) - 1 cup low-sodium chicken broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional for heat) - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 avocado, sliced (for topping) - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste Make sure to wash and chop the vegetables. This saves time as you cook. 1. Heat the olive oil in a large skillet over medium heat. This oil adds flavor and helps cook the chicken. 2. Add the cubed chicken to the skillet. Season it with salt and pepper. Cook until the chicken is browned, about 5-7 minutes. Make sure it cooks all the way through. 3. Remove the chicken from the skillet and set it aside. In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes. You want the onion to turn translucent and soft. 4. Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper. Bring this mixture to a simmer. It will smell amazing! 5. Return the cooked chicken to the skillet. Mix it well with the sauce. Let it simmer for another 5 minutes. This helps all the flavors blend together. 6. Top the skillet with shredded cheddar and mozzarella cheese. Cover it evenly. Reduce the heat to low, cover, and let it cook until the cheese melts and bubbles, about 5 minutes. 7. Once the cheese is melted, remove the skillet from the heat. Let it cool for a minute so you don’t burn yourself. Serve the skillet hot. Top it with sliced avocado and a sprinkle of fresh cilantro. This adds creaminess and freshness to your dish. Enjoy your Keto Chicken Enchilada Skillet! It looks great and tastes even better. To cook juicy chicken, I recommend using a skillet. First, heat olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken browns, which takes about 5 to 7 minutes. This method seals in the juices. If you want even more flavor, marinate the chicken overnight with spices and olive oil. For the best cheese melt, use a mix of shredded cheddar and mozzarella. After simmering the chicken with the sauce, sprinkle the cheese evenly over the top. Cover the skillet and reduce the heat to low. This allows the cheese to melt slowly, becoming creamy and bubbly. Keep an eye on it for about 5 minutes. If you like more browning, broil the skillet for a minute after melting. To boost flavor, consider adding more spices. Besides chili powder, cumin, and smoked paprika, try oregano or coriander. Adding a splash of lime juice can brighten the dish. You can also add diced jalapeños for heat. This adds depth and makes your meal more exciting. Don’t forget to top with fresh cilantro for a burst of freshness. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken not only enhance flavor but also contribute to a healthier dish. Adjust Spice Level: If you prefer a milder dish, reduce the cayenne pepper or omit it entirely. You can always add hot sauce later if desired. Cheese Variations: Feel free to mix different cheeses like pepper jack or Monterey Jack for a unique twist on the classic flavors. Meal Prep Friendly: This dish can be made ahead of time and reheated easily, making it perfect for meal prep or leftovers. {{image_2}} You can easily make a vegetarian version of this dish. Swap the chicken for a mix of beans. Black beans work great here. You can also use chickpeas or lentils for protein. Add more veggies like zucchini or mushrooms for extra flavor. Just sauté them well before adding the spices and broth. If you want to change the protein, try ground turkey or beef. You can also use shrimp for a seafood twist. Cook them the same way you would the chicken. For a lighter option, consider tofu. Press it first to remove excess water. Then, cube and brown it in the skillet. Adjusting the spice level is simple. If you love heat, add more cayenne pepper or some jalapeños. For a milder dish, skip the cayenne. You can also reduce the chili powder. To add flavor without heat, try smoked paprika or sweet paprika. This way, you can cater the dish to your taste. To store your leftover Keto Chicken Enchilada Skillet, let it cool first. Place it in an airtight container. Make sure to use a container that fits the food snugly. This keeps it fresh and prevents moisture loss. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is an option too. When you're ready to eat the leftovers, reheating is key. I recommend using a skillet for the best taste. Heat a little olive oil over medium heat. Add your skillet dish and stir often. This helps to warm it evenly. You can also use the microwave. Place the food in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between, until it is hot. If you want to freeze the Keto Chicken Enchilada Skillet, portion it out first. Use freezer-safe containers or bags. Remove as much air as you can before sealing. Label each container with the date. This way, you won't forget how long it has been in the freezer. You can freeze it for up to three months. To enjoy, just thaw it in the fridge overnight before reheating. You can serve this skillet with a side of fresh salad. A simple green salad works well. You can also add some cauliflower rice for a low-carb touch. If you want, try guacamole or sour cream on top. These add creaminess and flavor. Tortilla chips can be served on the side too. Just make sure they fit your keto plan. Yes, you can make this dish ahead of time. Cook the chicken and sauce, then store them separately in the fridge. You can assemble and heat it when ready to eat. This dish stays tasty for up to three days. Just remember to keep it covered in an airtight container. Reheating is easy on the stove or in the microwave. If you want a different protein, use ground turkey or beef. You can also try shrimp or tofu for a vegetarian choice. These options keep the dish keto-friendly. Just adjust cooking times as needed. Make sure the flavors in the sauce complement your protein choice. You learned how to make a delicious Keto Chicken Enchilada Skillet. We covered the list of ingredients, cooking steps, and tips for juicy chicken and melting cheese. You also saw variations, storage tips, and answers to common questions. This dish is tasty, easy, and customizable. Enjoy making your own skillet meal that suits your taste! Cooking can be fun and rewarding.

Keto Chicken Enchilada Skillet

A delicious and easy keto-friendly chicken enchilada skillet dish packed with flavor.
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, cubed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 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 pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  • Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  • Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper. Bring to a simmer.
  • Return the cooked chicken to the skillet, mixing it well with the sauce. Allow to simmer for another 5 minutes, letting the flavors meld together.
  • Top the skillet with shredded cheddar and mozzarella cheese, covering evenly. Reduce heat to low, cover, and let it cook until the cheese is melted and bubbly, about 5 minutes.
  • Once the cheese is melted, remove from heat and let cool for a minute.
  • Serve the skillet hot, topped with sliced avocado and a sprinkle of fresh cilantro.

Notes

Feel free to adjust the spices to your heat preference.
Keyword chicken, enchilada, keto, low-carb, skillet