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One Pot Low Carb Chicken Enchilada Skillet

Food blogger, taken with iPhone 15 Pro. Close-up slight angle of beautiful One Pot Low Carb Chicken Enchilada Skillet on white plate. Mouthwatering --ar 4:3 --style raw --s 240
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This One Pot Low Carb Chicken Enchilada Skillet delivers all the bold flavors of classic enchiladas in a quick, healthy, and carb-conscious recipe perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cauliflower rice
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup enchilada sauce (low carb)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
  2. Add diced onion and minced garlic to the skillet; sauté until softened, about 3 minutes.
  3. Stir in cauliflower rice, diced tomatoes, enchilada sauce, cumin, chili powder, smoked paprika, salt, and pepper.
  4. Simmer the mixture for 8-10 minutes, stirring occasionally, until cauliflower is tender and flavors meld.
  5. Sprinkle shredded cheddar cheese over the skillet, cover, and cook for 2-3 minutes until cheese melts.
  6. Remove from heat and garnish with chopped green onions and fresh cilantro before serving.

Notes

For extra creaminess, stir in a few tablespoons of sour cream before adding the cheese, or serve with a dollop on top.

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