Description
Dinner just got easier! This sizzling One Pot Low Carb Chicken Enchilada Skillet gives you all the Mexican flavors you crave without the carb guilt—perfect for busy weeknights when you need comfort food fast.
Ingredients
Scale
- 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
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 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
Instructions
- Season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown. Transfer to a plate.
- In the same skillet, add onion and bell peppers. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle taco seasoning, cumin, oregano, and cayenne (if using) over vegetables. Stir for 1 minute to toast spices.
- Add diced tomatoes with juice and enchilada sauce, stirring to combine and scraping up any browned bits. Simmer for 3-4 minutes until slightly thickened.
- Return chicken and any accumulated juices to the skillet. Reduce heat to medium-low and simmer for 5 minutes.
- Add cream cheese, stirring until completely melted. Stir in 1½ cups of shredded cheese until fully incorporated.
- Sprinkle remaining ½ cup cheese over the top. Cover and remove from heat. Let sit for 2-3 minutes until cheese melts.
- Garnish with fresh cilantro and jalapeño slices if desired. Serve hot directly from the skillet.