One Pot Low Carb Chicken Enchilada Skillet

Imagine the sizzling sound of tender chicken and vibrant spices dancing together in a single skillet, creating an aromatic symphony that fills your kitchen. That’s exactly what you’ll experience with this One Pot Low Carb Chicken Enchilada Skillet—a game-changing dish that delivers all the bold, satisfying flavors of traditional enchiladas without the carbs or fuss of rolling tortillas. Perfect for busy weeknights or meal prep enthusiasts, this protein-packed comfort food transforms simple ingredients into a memorable meal that’s ready in just 30 minutes. You’ll learn how to create a restaurant-quality Mexican-inspired dish that’s keto-friendly while still bursting with authentic flavor.

Why You’ll Love This Recipe

The One Pot Low Carb Chicken Enchilada Skillet is about to become your new go-to dinner for so many reasons. First, there’s the incredible convenience—everything cooks in a single pan, meaning less time cleaning and more time enjoying your meal. The contrast between the tender, juicy chicken chunks and the melty cheese creates a textural experience that’s utterly satisfying.

For those watching their carbs, this dish delivers all the comfort food satisfaction of traditional enchiladas without the tortilla carbs. The rich enchilada sauce creates a velvety base that coats each bite with authentic Mexican flavor, while the combination of spices creates layers of depth that taste like they’ve been simmering all day.

Best of all, this recipe is incredibly adaptable. Whether you’re feeding a family with different spice preferences or looking to use up vegetables in your refrigerator, this skillet meal welcomes customization while still maintaining its essential, crave-worthy character. The balance of protein, healthy fats, and low-carb vegetables makes this a nutritionally complete meal that won’t leave you feeling like you’re missing out on anything.

Ingredients

For this delicious One Pot Low Carb Chicken Enchilada Skillet, you’ll need:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (10 oz) red enchilada sauce
• 4 oz cream cheese, cubed
• 2 cups shredded Mexican cheese blend, divided
• ¼ cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• Salt and pepper to taste

The enchilada sauce provides authentic Mexican flavor, while the cream cheese creates a rich, creamy texture that binds everything together. For the best results, use full-fat cream cheese and freshly shredded cheese, as pre-shredded varieties contain anti-caking agents that can affect melting quality.

Pro Tips

Proper Chicken Browning
The secret to incredible flavor in your One Pot Low Carb Chicken Enchilada Skillet starts with properly browning the chicken. Don’t overcrowd your pan—work in batches if necessary to ensure each piece gets golden brown. This creates a flavor foundation through the Maillard reaction that deepens the entire dish. Let the chicken develop a golden crust before stirring, typically about 3-4 minutes per side.

Layering Flavors Strategically
Build complexity by adding ingredients in the right order. Sauté your aromatics (onions, peppers, garlic) until soft before adding spices, and toast those spices for 30-60 seconds until fragrant. This blooms their essential oils and creates a more complex flavor profile than simply stirring them in later. When adding the enchilada sauce, scrape the bottom of the pan to release any browned bits—this is where concentrated flavor lives!

Perfect Cheese Integration
For the creamiest texture, add the cream cheese in stages while the mixture is hot but not boiling. Cut it into small cubes and stir until completely melted before adding the shredded cheese. Reserve about ¼ cup of shredded cheese to sprinkle on top just before serving for that picture-perfect cheese pull. Allow the skillet to rest covered for 2-3 minutes off heat before serving to ensure the cheese melts perfectly without separating.

Instructions

Step 1: Prepare the Chicken
Season the chicken cubes with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes without disturbing to develop a golden crust, then flip and cook for another 2-3 minutes until almost cooked through. Transfer the chicken to a plate and set aside.

Step 2: Sauté the Vegetables
In the same skillet, add the diced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Build the Flavor Base
Sprinkle the taco seasoning, cumin, oregano, and cayenne pepper (if using) over the vegetables. Stir continuously for about 1 minute to toast the spices and coat the vegetables evenly. This crucial step releases the essential oils in the spices, intensifying the flavor of your One Pot Low Carb Chicken Enchilada Skillet.

Step 4: Create the Sauce
Pour in the diced tomatoes with their juice and the enchilada sauce, stirring to combine. Use your spoon to scrape up any browned bits from the bottom of the pan—this is flavor gold! Bring the mixture to a simmer and let it cook for about 3-4 minutes until it begins to thicken slightly.

Step 5: Reintroduce the Chicken
Return the chicken and any accumulated juices to the skillet, stirring to coat it in the sauce. Reduce the heat to medium-low and simmer for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.

Step 6: Add Creaminess
Add the cubed cream cheese to the skillet, stirring until it melts completely into the sauce. This creates a luxurious creaminess that balances the spices perfectly. Once melted, stir in 1½ cups of the shredded Mexican cheese blend until fully incorporated and melted.

Step 7: Finish and Serve
Sprinkle the remaining ½ cup of shredded cheese over the top of the skillet. Cover with a lid and remove from heat, allowing the residual heat to melt the cheese, about 2-3 minutes. Garnish with fresh cilantro and jalapeño slices if desired. Serve your One Pot Low Carb Chicken Enchilada Skillet hot, straight from the pan for a rustic presentation.

Variations

Vegetable-Packed Version
Transform your One Pot Low Carb Chicken Enchilada Skillet into an even more nutrient-dense meal by adding extra low-carb vegetables. Stir in 2 cups of riced cauliflower along with the chicken in step 5, or add 2 cups of fresh spinach just before adding the cheese, allowing it to wilt into the mixture. For an extra boost of color and nutrients, fold in 1 cup of diced zucchini when you return the chicken to the pan. These additions increase the fiber content while maintaining the low-carb profile.

Protein Swaps
This versatile dish works beautifully with different proteins. Substitute the chicken with 1½ pounds of ground beef or turkey for a texture reminiscent of taco filling, or use shrimp for a quicker-cooking seafood variation (add them in the last 3-4 minutes of cooking to prevent overcooking). For a vegetarian option, replace the chicken with 3 cups of black soybeans and an extra bell pepper for a hearty meatless meal that still keeps the carbs low and protein high.

Spice Level Adjustments
Customize the heat level to suit your preference. For a milder version that’s kid-friendly, omit the cayenne pepper and jalapeños, and use mild enchilada sauce. To crank up the heat, add 1-2 tablespoons of minced chipotle peppers in adobo sauce along with the diced tomatoes, or stir in a tablespoon of your favorite hot sauce before serving.

Storage and Serving

Your One Pot Low Carb Chicken Enchilada Skillet stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of chicken broth to maintain the creamy consistency, and warm gently over medium-low heat or microwave at 70% power, stirring occasionally.

For an impressive presentation, serve directly from the skillet garnished with fresh additions. Create a “toppings bar” with diced avocado, sour cream, extra cheese, sliced black olives, and lime wedges, allowing everyone to customize their portion.

Pair this dish with simple sides that complement without adding carbs. A crisp green salad with a cilantro-lime dressing makes a refreshing contrast to the rich skillet. For those not strictly counting carbs, warm low-carb tortillas offer a satisfying vehicle for scooping. For a special touch, serve with Mexican cauliflower rice on the side to soak up the flavorful sauce.

FAQs

Can I make this One Pot Low Carb Chicken Enchilada Skillet ahead of time?
Absolutely! This dish reheats beautifully. Prepare it up to two days in advance, stopping before adding the final cheese topping. Refrigerate in an airtight container, then reheat in a skillet over medium-low heat, adding the final cheese layer just before serving.

How can I thicken the sauce if it’s too thin?
If your sauce seems too thin, simmer it uncovered for 3-5 additional minutes before adding the cheese. Alternatively, sprinkle in 1-2 teaspoons of xanthan gum while stirring constantly to thicken without adding carbs.

Is this recipe keto-friendly?
Yes! With approximately 8g net carbs per serving, this One Pot Low Carb Chicken Enchilada Skillet fits perfectly into a ketogenic diet while providing satisfying Mexican flavors.

Can I use rotisserie chicken to save time?
Definitely! Simply skip the chicken cooking step and add about 3 cups of shredded rotisserie chicken when the recipe calls for returning the chicken to the pan. This cuts preparation time by about 10 minutes.

What can I use instead of cream cheese if I don’t have any?
If you’re out of cream cheese, substitute with ½ cup of sour cream or full-fat Greek yogurt added after removing the skillet from heat. The texture will be slightly different but still delicious.

Conclusion

This One Pot Low Carb Chicken Enchilada Skillet is comfort food at its finest — reimagined for today’s health-conscious cook without sacrificing an ounce of flavor. It’s the perfect solution when you’re craving the bold, satisfying taste of enchiladas but want to skip the carbs and complicated assembly. It’s the kind of dish that brings family and friends to the table with eager anticipation, proving that “low-carb” and “crave-worthy” can absolutely belong in the same sentence. Whether you’re following a specific eating plan or simply looking for a delicious, fuss-free dinner option, this skillet meal delivers on all fronts—flavor, convenience, and satisfaction.

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