If you’re looking for an easy weeknight dinner that’s packed with flavor, this Keto Chicken Enchilada Skillet is about to become one of your favorite recipes. It has everything you love about classic chicken enchiladas—tender shredded chicken, a rich enchilada sauce, gooey melted cheese, and plenty of Mexican-inspired flavor—but without the tortillas or the extra carbs. Even better, everything cooks in just one pan, making cleanup almost as easy as the recipe itself.
Whether you’re following a keto lifestyle, eating low carb, or simply looking for a quick and satisfying family dinner, this one-pan chicken skillet checks all the boxes. It’s hearty, comforting, naturally gluten-free, and ready in about 30 minutes, making it perfect for busy weeknights.
One of the biggest time-saving habits I’ve developed is always keeping cooked shredded chicken in my refrigerator or freezer. As a teacher, my weekdays can be incredibly busy, and after spending the entire day at school, the last thing I want is to spend another hour preparing dinner. Having shredded chicken ready to go means I can pull together delicious homemade meals in no time, even on my busiest evenings.
I love to make One Pot meals. You can simply dump everything into a single skillet and dinner is served. Plus, you only end up with one dirty pan!
This is a perfect dish to use chicken leftovers that’s in your fridge. If you have shredded chicken ready to use you can have a complete nutritious dinner on the table in under 30 minutes.
My One Pot Low Carb Chicken Enchilada Skillet wasn’t too spicy because of my kids. They are sensitive to heat so I a taco seasoning. The secret is in the seasonings. They make the dish truly taste like enchiladas, just without the tortillas.
Why You’ll Love This Keto Chicken Enchilada Skillet
There are so many reasons this recipe has become one of my favorite weeknight dinners!
- Quick and easy: Dinner is ready in about 30 minutes when you start with cooked, shredded chicken.
- One-pan recipe: Fewer dishes mean less cleanup after dinner.
- Family-friendly: Even family members who aren’t following a keto diet love this cheesy chicken skillet.
- Perfect for meal prep: Make it ahead and enjoy leftovers throughout the week.
- Low-carb and gluten-free: A comforting dinner that fits perfectly into a keto lifestyle.
- Packed with flavor: Every bite is loaded with bold enchilada flavors, tender chicken, and gooey melted cheese.
Ingredients to make Easy Low Carb Chicken Enchilada Skillet
- 1 lb shredded chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers, diced (red and green)
- 1/2 cup chopped fresh cilantro (for garnish)
- Avocado slices (optional for topping)
- Sour cream (optional for topping)
How to make One Pot Low Carb Chicken Enchilada Skillet
- Heat the Olive Oil: In a large skillet over medium heat, warm the olive oil.
- Prepare the Chicken: When oil is hot, add the shredded chicken to the skillet, cooking until it’s browned on all sides (about 5-7 minutes).
- Add Aromatics: Stir in the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is translucent.
- Flavorful Mix: Pour in the diced tomatoes (along with their juices), the chili powder, cumin, paprika, salt, black pepper, and chicken broth. Mix everything well to combine.
- Simmering Time: Bring the mixture to a gentle simmer, then lower the heat.
- Add Veggies: Toss in the diced bell peppers, allowing the mixture to simmer for about 5 minutes, until the vegetables have softened.
- Cheesy Goodness: Sprinkle both cheddar and Monterey Jack cheeses over the top, covering the skillet to let the cheese melt for 3-5 minutes.
- Final Touch: Once melted, remove from heat and garnish with fresh cilantro. Serve promptly with optional avocado slices and sour cream if desired.
What to Serve with Keto Chicken Enchilada Skillet
Although this dish is a complete meal on its own, there are plenty of delicious side dishes that pair perfectly with it.
- Cauliflower rice
- Mexican cauliflower rice
- A simple green salad with avocado
- Roasted broccoli
- Roasted zucchini
- Garlic butter green beans
- Keto tortillas
- Guacamole
- Sour cream
- Fresh pico de gallo
Expert Tips
Want to make the very best Keto Chicken Enchilada Skillet? Here are a few tips I always follow:
Use pre-cooked shredded chicken: Rotisserie chicken or homemade shredded chicken will save you so much time and make this recipe come together in minutes.
Choose a good enchilada sauce: The enchilada sauce provides most of the flavor, so choose a high-quality, low-carb sauce or make your own if you have time.
Don’t overcook the chicken: Since the chicken is already cooked, you’re simply heating it through. Overcooking can make it dry.
Freshly grate your cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Freshly grated cheese creates a much creamier topping.
Let it rest: Allow the skillet to sit for about 5 minutes before serving. This helps the cheese set slightly and makes serving easier.
Recipe Variations
One of the best things about this Keto Chicken Enchilada Skillet is how easy it is to customize.
Add vegetables: Bell peppers, zucchini, mushrooms, spinach, cauliflower rice, or diced onions all work beautifully.
Make it spicy: Add diced jalapeños, chipotle peppers, cayenne pepper, or your favorite hot sauce.
Try different cheeses: Cheddar, Monterey Jack, Pepper Jack, Mexican blend, or mozzarella all melt wonderfully.
Add healthy fats: Top each serving with sliced avocado, sour cream, or homemade guacamole.
Swap the protein: Ground beef, shredded pork, turkey, or even leftover steak make delicious alternatives.
Add more toppings: Fresh cilantro, sliced green onions, diced tomatoes, olives, or crushed pork rinds for a little crunch.
Storage Tips
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze individual portions for up to 3 months. Allow the skillet to cool completely before freezing.
Reheating
Reheat in the microwave for 2–3 minutes or warm it gently in a skillet over medium-low heat until heated through.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Assemble the skillet, cover it, and refrigerate for up to 24 hours before baking or heating.
Is enchilada sauce keto?
Some store-bought enchilada sauces contain added sugar, so always check the nutrition label. Choose a low-carb brand or make your own.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is one of my favorite shortcuts for this recipe.
Can I freeze Keto Chicken Enchilada Skillet?
Yes. Freeze it in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
How do I make this recipe spicier?
Add jalapeños, cayenne pepper, chipotle powder, or your favorite hot sauce.
Can I add vegetables?
Definitely! Bell peppers, zucchini, spinach, mushrooms, and cauliflower rice are all excellent additions.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free enchilada sauce.
Can I make it dairy-free?
You can substitute dairy-free cheese, although the texture will be slightly different.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minues |
| Servings |
people
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- 2 tbsp olive oil
- 1 medium onion
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 cloves garlic
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3/4 cup sour cream
- 1 1/2 lb cooked chicken shredded
- 2 tbsp sweet paprika
- 1/2 tsp Sea Salt
- 1 tsp Black Pepper
- 1 1/2 cup mozzarrella cheddar cheese shredded
- 2 tbsp fresh cilantro for garnish
- avocado slices
- sour cream optional
Ingredients
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- Heat the Olive Oil: In a large skillet over medium heat, warm the olive oil.
- Prepare the Chicken: When oil is hot, add the shredded chicken to the skillet, cooking until it’s browned on all sides (about 5-7 minutes).
- Add Aromatics: Stir in the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is translucent.
- Flavorful Mix: Pour in the tomato paste, the chili powder, cumin, paprika, salt, black pepper, and chicken broth. Mix everything well to combine.
- Simmering Time: Bring the mixture to a gentle simmer, then lower the heat.
- Cheesy Goodness: Sprinkle both cheddar and Mozzarella cheeses over the top, covering the skillet to let the cheese melt for 3-5 minutes.
- Final Touch: Once melted, remove from heat and garnish with fresh cilantro. Serve promptly with optional avocado slices and sour cream if desired.
NUTRITION FACTS
Amount Per Serving
Calories 551 | Total Fat 36 g 55 % | Saturated Fat 20 g 100 % | Cholesterol 188 mg 63 % | Total Carbohydrate 7 g 2 | Protein 44 g 89 %
