Easy Chicken Enchilada Skillet (One Pan Recipe)
Make this easy Keto Chicken Enchilada Skillet in just 30 minutes! A cheesy, one-pan low carb dinner that’s perfect for busy weeknights and meal prep.
Servings Prep Time
4people 5minutes
Cook Time Passive Time
25minutes 30minues
Servings Prep Time
4people 5minutes
Cook Time Passive Time
25minutes 30minues
Ingredients
  • 2tbsp olive oil
  • 1 medium onion
  • 1/2cup chicken broth
  • 2tbsp tomato paste
  • 2tbsp chili powder
  • 2 cloves garlic
  • 1tsp ground cumin
  • 1/4tsp cayenne pepper
  • 3/4cup sour cream
  • 1 1/2lb cooked chickenshredded
  • 2tbsp sweet paprika
  • 1/2tsp Sea Salt
  • 1tsp Black Pepper
  • 1 1/2cup mozzarrella cheddar cheeseshredded
  • 2tbsp fresh cilantrofor garnish
  • avocadoslices
  • sour creamoptional
Instructions
  1. Heat the Olive Oil: In a large skillet over medium heat, warm the olive oil.
  2. 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).
  3. Add Aromatics: Stir in the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is translucent.
  4. Flavorful Mix: Pour in the tomato paste, the chili powder, cumin, paprika, salt, black pepper, and chicken broth. Mix everything well to combine.
  5. Simmering Time: Bring the mixture to a gentle simmer, then lower the heat.
  6. Cheesy Goodness: Sprinkle both cheddar and Mozzarella cheeses over the top, covering the skillet to let the cheese melt for 3-5 minutes.
  7. Final Touch: Once melted, remove from heat and garnish with fresh cilantro. Serve promptly with optional avocado slices and sour cream if desired.

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