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- 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 cup diced tomatoes (canned or fresh) - 1 can (4 oz) green chilies - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - 1/4 cup sour cream (for serving) - Fresh cilantro for garnish - Calories: 380 - Protein: 30g - Fat: 25g - Carbohydrates: 10g - Fiber: 3g - Net Carbs: 7g For the best flavor, I suggest using: - Organic chicken breast for quality protein. - Extra virgin olive oil for healthier fats. - Fresh vegetables for vibrant taste and crunch. - A good quality canned tomato for rich flavor. - Shredded cheese blend for the perfect melt. These choices not only enhance taste but also support sustainability. Enjoy cooking with these delicious, quality ingredients! {{ingredient_image_1}} 1. Heat the Olive Oil: Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. 2. Cook the Chicken: Add 1 pound of cubed chicken breasts. Cook them for about 5 to 7 minutes until they turn brown and are fully cooked. Season with salt and pepper to your liking. 3. Add Vegetables: Toss in 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper. Cook these for 3 to 4 minutes until the veggies soften. 4. Mix in the Spices: Stir in 1 cup of diced tomatoes, 1 can of green chilies, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Let this cook for 2 to 3 minutes to blend the flavors. 5. Melt the Cheese: Sprinkle 1 cup of shredded cheese over the mixture. Cover the skillet with a lid and let it heat for 2 to 3 minutes, so the cheese melts and bubbles. 6. Serve: Take the skillet off the heat. Serve hot, adding a dollop of sour cream and fresh cilantro on top. - Choose Quality Chicken: Use fresh, high-quality chicken for the best taste. - Don’t Overcrowd the Pan: Cook the chicken in batches if your pan is small. This helps it brown better. - Check Doneness: Use a meat thermometer. Chicken should reach an internal temperature of 165°F. - Let It Rest: After cooking, let the chicken rest for a few minutes. This keeps it juicy. - Large Skillet: A non-stick skillet works great for easy cooking. - Wooden Spoon: Use it to stir and mix ingredients. - Meat Thermometer: Helps you check the chicken's doneness. - Lid: A lid for covering the skillet while the cheese melts. To boost the flavor, use fresh herbs. Chopped cilantro adds a bright taste. You can also try lime juice for a zesty kick. If you like heat, add more chili powder or some jalapeños. A squeeze of lime at the end brightens every bite. Do not skip browning the chicken. This step adds great flavor. Also, avoid overcooking the veggies. They should stay crisp, not mushy. Make sure to stir in your spices well. This helps spread the flavor throughout. Lastly, don't rush the cheese melting. Cover the skillet so it melts nicely. If you use larger chicken pieces, you may need more cook time. Cut them smaller for quicker cooking. For fresh tomatoes, add a few extra minutes to soften them. If you want to use frozen bell peppers, add them with the chicken. They take longer to cook than fresh ones. Keep an eye on the skillet, and adjust as needed. Pro Tips Perfectly Cooked Chicken: Ensure the chicken is cooked through by cutting it into even-sized cubes for uniform cooking. Flavorful Vegetables: Sauté the onions and garlic until fragrant before adding other ingredients to enhance the overall flavor profile. Cheese Melting Trick: Cover the skillet while the cheese melts to create a perfectly gooey texture that holds the skillet together. Garnish for Freshness: Adding fresh cilantro at the end brightens up the dish and adds a pop of color and flavor. {{image_2}} You can swap chicken for other proteins. Ground turkey or beef works well. If you prefer seafood, shrimp adds a nice twist. Each protein brings a different flavor to the dish. Make sure to cook it fully before adding other ingredients. Add more veggies to boost nutrition. Zucchini and spinach are great low-carb choices. You can also use cauliflower for a hearty texture. Just chop them small so they cook quickly. These veggies will soak up all the tasty spices. Cheese is key in this recipe. While cheddar is great, try pepper jack for heat. Feta or goat cheese can add a tangy twist. Mix different cheeses for more flavor depth. Always use shredded cheese for easy melting. Store any leftover Keto Chicken Enchilada Skillet in an airtight container. Keep it in the fridge for up to three days. This helps keep the flavors fresh and safe to eat later. You can freeze this dish too! Let it cool completely first. Then, place it in a freezer-safe bag or container. It can last for up to three months in the freezer. Make sure to label the container with the date for easy tracking. When you’re ready to eat the leftovers, thaw them overnight in the fridge. Reheat in a skillet over low heat. Stir often to make sure it warms evenly. You can also use a microwave. Heat in short bursts, checking often until it’s hot. Add a splash of water if it looks dry to keep it moist. Enjoy your meal! Yes, you can make this dish in advance. Cook the Keto Chicken Enchilada Skillet and let it cool. Store it in an airtight container in the fridge. It stays fresh for up to three days. When ready to eat, simply reheat it on the stove or in the microwave. The flavors will still be great! Yes, you can easily make this recipe dairy-free. Substitute the cheese with a dairy-free alternative. Use a vegan sour cream made from nuts or coconut. This way, you keep the creamy texture without dairy. Just check the labels to ensure they fit your diet needs. You have many options for sides. Here are some great ideas: - Cauliflower rice for a low-carb base. - A fresh green salad with avocado. - Zucchini noodles for a fun twist. - Cilantro lime cauliflower for added flavor. These sides will complement the skillet and keep your meal keto-friendly! In this blog post, we covered all the key parts of making a great dish. We started with essential ingredients, looked at cooking steps, and shared helpful tips. You learned variations to mix things up and how to store leftovers. Cooking is fun, and exploring new flavors is rewarding. Keep these tips in mind, and enjoy your meals! With practice, you’ll master this dish and impress everyone at your table.

Keto Chicken Enchilada Skillet

A delicious and easy one-pan meal featuring chicken, vegetables, and cheese, perfect for a keto diet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 can green chilies (4 oz)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 4 cup sour cream (for serving)
  • to taste fresh cilantro for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
  • Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3-4 minutes, or until the vegetables are softened.
  • Stir in the diced tomatoes, green chilies, chili powder, cumin, and smoked paprika. Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Increase the heat slightly and sprinkle the shredded cheese over the mixture. Cover the skillet with a lid for 2-3 minutes, or until the cheese is melted and bubbly.
  • Remove the skillet from the heat and serve hot, topped with a dollop of sour cream and fresh cilantro.

Notes

Serve with sour cream and fresh cilantro for added flavor.
Keyword chicken, enchilada, keto, skillet