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One Pot Low Carb Chicken Enchilada Skillet Recipe

One Pot Low Carb Chicken Enchilada Skillet Recipe
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★★★★★

5.1 from 29 reviews

A flavorful and comforting One Pot Low Carb Chicken Enchilada Skillet that combines tender chicken with a creamy, spicy sauce made from tomato paste, chili powder, and sour cream. Perfect for a quick and easy dinner, this recipe requires minimal cleanup and packs a punch of Mexican-inspired flavors while keeping carbohydrates low.

Ingredients

Scale

Sauce Ingredients

  • 2 tbsp butter
  • 1/2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 tbsp sweet paprika
  • 1/4 tsp cayenne pepper
  • 3/4 cup sour cream

Main Ingredients

  • 1 1/2 lb cooked chicken, cubed or shredded
  • 1 cup shredded cheese (cheddar or Mexican blend recommended)

Instructions

  1. Prepare the base: In a large skillet over medium heat, melt the butter. Add the chicken broth and bring it to a simmer to create a flavorful base for the sauce.
  2. Create the sauce: Whisk in the tomato paste, chili powder, garlic powder, ground cumin, sweet paprika, and cayenne pepper until the mixture is smooth and aromatic, ensuring all spices are well incorporated.
  3. Add sour cream and chicken: Reduce the heat to low and carefully whisk in the sour cream until fully combined and creamy. Stir in the cooked chicken, mixing well so every piece is coated with the flavorful sauce.
  4. Melt the cheese: Sprinkle shredded cheese evenly over the top of the chicken mixture. Cover the skillet with a lid and cook for about 4 minutes until the cheese is melted and bubbly.
  5. Serve and enjoy: Once the cheese is melted, remove from heat and serve hot, optionally garnished with fresh cilantro or sliced jalapeños for added freshness and heat.

Notes

  • You can use either shredded rotisserie chicken or leftovers for convenience.
  • Adjust the cayenne pepper to your spice preference, reducing or omitting if sensitive to heat.
  • This dish pairs well with cauliflower rice or a side salad to keep the meal low carb.
  • For a dairy-free option, substitute sour cream with coconut cream and use a plant-based cheese alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: low carb, chicken enchilada, one pot, easy dinner, quick skillet, Mexican, creamy chicken, low carb dinner

Find it online: https://nataliereeve.com/one-pot-low-carb-chicken-enchilada-skillet-recipe/