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Low Carb Chicken Enchilada Skillet - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds cooked chicken (shredded or diced). Rotisserie or leftover grilled chicken works great.
  • Oil: 1–2 tablespoons avocado or olive oil for sautéing.
  • Onion: 1 medium yellow onion, diced.
  • Bell pepper: 1 red or green bell pepper, diced (optional for color and crunch).
  • Zucchini: 1 medium, diced small (adds body without carbs).
  • Garlic: 3 cloves, minced.
  • Enchilada sauce: 2 cups red enchilada sauce (look for low-sugar or make your own; see Alternatives).
  • Tomato paste: 1 tablespoon to thicken and deepen flavor.
  • Chicken broth: 1/2 cup, low sodium.
  • Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder.
  • Salt and pepper: To taste.
  • Cheese: 1.5 cups shredded Mexican blend or cheddar/Monterey Jack.
  • Cream cheese: 2 ounces, cubed (optional for extra creaminess and richness).
  • Olives: 1/4 cup sliced black olives (optional but classic).
  • Fresh cilantro: Chopped, for garnish.
  • Green onions: Sliced, for garnish.
  • Optional toppings: Sour cream or Greek yogurt, diced avocado, jalapeño slices, lime wedges.

Method
 

  1. Prep the chicken. Shred or dice your cooked chicken. If starting from raw, quickly poach or sauté it, then shred. Keep it bite-sized for even saucing.
  2. Sauté the veggies. Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in zucchini and cook 2–3 minutes more. Add garlic and cook 30 seconds until fragrant.
  3. Layer in the spices. Sprinkle in chili powder, cumin, smoked paprika, oregano, and garlic powder. Stir to coat the veggies and toast the spices for about 30 seconds.
  4. Build the sauce. Add enchilada sauce, tomato paste, and chicken broth. Stir until smooth. Simmer 3–4 minutes to thicken slightly. Taste and adjust salt and pepper.
  5. Add the chicken. Fold in the shredded chicken and olives. Simmer 3–5 minutes until the chicken is heated through and the sauce clings nicely.
  6. Make it cheesy. Reduce heat to low. Stir in cream cheese, if using, until melted and silky. Sprinkle shredded cheese evenly over the top. Cover and let the cheese melt, about 2–3 minutes. If your skillet is oven-safe, you can broil briefly to brown the cheese.
  7. Finish and garnish. Remove from heat. Top with cilantro, green onions, and any extra olives. Add a squeeze of lime for brightness.
  8. Serve your way. Enjoy straight from the skillet or spoon into bowls. Add sour cream, avocado, or jalapeño slices for heat and creaminess.