Low Carb Chicken Enchilada Skillet – Comfort Food Without the Carbs

This one-pan meal has all the bold, saucy flavor of classic enchiladas without the tortillas or extra carbs. It’s quick enough for a weeknight but satisfying enough to serve to guests. The chicken is juicy, the sauce is rich, and the toppings add crunch and freshness.

You’ll get the cheesy, spicy comfort you crave and still feel light after dinner. Best of all, it’s a skillet meal—less cleanup, more flavor.

What Makes This Recipe So Good

• Low carb yet satisfying: You’ll skip tortillas and use vegetables and cheese to build body and texture.
• One pan, minimal mess: Everything cooks in a single skillet, from sautéing to simmering to melting the cheese.
• Fast and flexible: Ready in about 30 minutes and easy to adapt to your spice level and pantry.
• Restaurant flavor at home: A punchy enchilada sauce and taco-style spices give it depth and warmth.
• Great for meal prep: Reheats well and tastes even better the next day.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tablespoons olive oil or avocado oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 small zucchini, diced (optional but great for volume)
• 2 cloves garlic, minced
• 1 cup red enchilada sauce (look for low-sugar)
• 1 (10-ounce) can diced tomatoes with green chiles, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 cup chicken broth (or water), as needed
• 1.5 cups shredded Mexican blend or cheddar cheese
• 1/4 cup sour cream or Greek yogurt (optional, for creaminess)
• 2 tablespoons chopped fresh cilantro, for garnish
• 1 avocado, sliced, for topping
• Lime wedges, for serving
• Optional low-carb add-ins: 1 cup riced cauliflower, 1/2 cup sliced olives, or pickled jalapeños

Instructions

1. Prep the chicken: Pat the chicken dry and season lightly with salt and pepper. This helps it sear rather than steam.
2. Heat the skillet: Add oil to a large skillet over medium-high heat.

   When the oil shimmers, add the chicken in a single layer.

3. Sear the chicken: Cook 4–6 minutes, stirring once or twice, until lightly browned and mostly cooked through. Transfer to a plate.
4. Sauté the vegetables: In the same skillet, add onion, bell pepper, and zucchini with a pinch of salt. Cook 3–4 minutes until softened.

   Stir in the garlic and cook 30 seconds until fragrant.

5. Spice it up: Sprinkle in cumin, chili powder, smoked paprika, and oregano. Toast the spices for 30 seconds to wake up the flavors.
6. Add the sauce: Pour in the enchilada sauce and the drained tomatoes with green chiles. If it looks very thick, stir in up to 1/3 cup chicken broth to loosen.
7. Return the chicken: Add the chicken and any juices back to the skillet.

   Stir to coat and reduce heat to medium. Simmer 3–5 minutes, until the chicken is cooked through and the sauce slightly thickens.

8. Make it creamy (optional): Swirl in sour cream or Greek yogurt over low heat. Don’t boil after adding dairy to avoid curdling.
9. Add cheese: Sprinkle the shredded cheese evenly over the top.

   Cover and cook 2–3 minutes, until melted and bubbly.

10. Finish and serve: Top with cilantro and avocado. Serve with lime wedges. Add extras like olives, jalapeños, or a spoonful of riced cauliflower if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheating: Warm gently in a covered skillet over medium-low heat or microwave in 60–90 second bursts. Add a splash of broth if it looks dry.
• Toppings: Add fresh toppings like avocado and cilantro after reheating for best texture.

Health Benefits

• Lower carb load: Skipping tortillas and beans keeps carbs down while still offering plenty of flavor and satisfaction.
• High-quality protein: Chicken supports muscle repair, helps manage appetite, and pairs well with a moderate-fat sauce.
• Fiber and micronutrients: Vegetables like bell peppers, onion, and zucchini add fiber, vitamin C, and antioxidants.
• Balanced satiety: The combination of protein, healthy fats, and fiber helps stabilize energy and reduce cravings.
• Customizable sodium and sugar: Using a low-sugar enchilada sauce and seasoning at home lets you control salt and added sugars.

Common Mistakes to Avoid

• Overcrowding the pan: If the chicken steams, it turns pale and tough. Cook in batches if needed to get a good sear.
• Boiling after adding dairy: Sour cream or yogurt can split if the heat is too high.

  Keep it low and gentle.

• Using a sweet sauce: Some canned sauces contain added sugar. Choose a low-sugar brand to keep carbs in check.
• Skipping seasoning: Taste the sauce and adjust salt, acid (lime), or heat (jalapeño) at the end. Balanced seasoning makes a big difference.
• Adding too much liquid: The skillet should be saucy, not soupy.

  Start with less broth and add only if needed.

Recipe Variations

• Green enchilada skillet: Swap red enchilada sauce for salsa verde. Add a handful of spinach for color.
• Creamy chipotle: Stir in 1–2 teaspoons chopped chipotle in adobo with the spices for smoky heat and depth.
• Cheesy cauliflower base: Stir in 1 cup riced cauliflower before simmering to bulk it up without many carbs.
• Shredded rotisserie chicken: Short on time? Fold in 3 cups shredded rotisserie chicken and simmer just until heated.
• Dairy-free: Use a dairy-free cheese alternative or skip cheese and finish with avocado and extra cilantro.
• Extra veg: Add mushrooms or spinach to increase fiber and volume while keeping carbs low.
• Spice level: Adjust chili powder, add cayenne, or top with hot sauce to match your heat preference.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Thighs stay juicy and are slightly more forgiving. Cut them into similar-size pieces and cook as directed.

What’s the best low-carb enchilada sauce?

Look for a brand with minimal added sugar and around 2–4 grams of net carbs per serving. If you can’t find one, mix tomato sauce with chili powder, cumin, garlic powder, onion powder, and a splash of vinegar.

How do I make it spicier without changing the flavor too much?

Add pickled jalapeños on top, a pinch of cayenne with the spices, or a drizzle of hot sauce at the table.

These keep the base flavors intact.

Can I make this ahead?

Absolutely. Cook through step 7, cool, and refrigerate. When ready to serve, reheat, stir in dairy if using, and add cheese to melt right before eating.

Is there a way to thicken the sauce without flour?

Simmer uncovered a few extra minutes to reduce.

The cheese also helps thicken. If needed, add a small spoonful of tomato paste to boost body and flavor.

What can I serve with it that’s still low carb?

Cauliflower rice, a crisp green salad, grilled zucchini, or roasted broccoli work well. Lime wedges and extra cilantro brighten everything up.

In Conclusion

This Low Carb Chicken Enchilada Skillet delivers the cozy flavor of enchiladas with a lighter, weeknight-friendly approach.

It’s quick, flexible, and built around real ingredients you probably have on hand. Tweak the heat, add your favorite toppings, and serve it straight from the skillet. You’ll get big flavor, easy cleanup, and a meal that fits your goals without feeling like a compromise.