Name: One Pot Low Carb Chicken Enchilada Skillet Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tbsp butter; 1/2 cup chicken broth; 1 1/2 lb cooked chicken, cubed or shredded; 2 tbsp tomato paste; 1 tbsp chili powder; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 2 tbsp sweet paprika; 3/4 cup sour cream

If you’re dreaming of a hearty dinner that’s bursting with Tex-Mex flavor but won’t sabotage your low carb goals, this One Pot Low Carb Chicken Enchilada Skillet is truly a game changer. Imagine perfectly seasoned chicken, simmered in a creamy, lightly spicy sauce and crowned with gooey melted cheese, all ready in about 30 minutes with barely any cleanup. This dish is creamy, cheesy, satisfying, and family-friendly enough to get even the pickiest eaters excited about dinner time—without any tortillas in sight!

One Pot Low Carb Chicken Enchilada Skillet Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this One Pot Low Carb Chicken Enchilada Skillet is how its simple pantry staples fuse into rich Tex-Mex comfort. Each ingredient brings something special—whether it’s depth, creaminess, or that irresistible kick—so don’t skip a thing if you want the full experience.

Butter: Starts everything off rich and helps carry those spices into every tasty bite.
Chicken broth: Adds flavor and moisture, making your sauce velvety and far from dry.
Tomato paste: Delivers deep umami and binds all the Mexican flavors together.
Chili powder: Infuses the skillet with signature enchilada warmth—don’t skimp, it’s key!
Garlic powder: For that rounded, aromatic undertone that lifts the whole skillet.
Ground cumin: Adds earthy Tex-Mex authenticity and a lovely depth.
Cayenne pepper: Just a hint gives the sauce its “zing”—adjust if you prefer more or less fire.
Sour cream: Makes everything luxuriously creamy with a slight tang to balance the spices.
Cooked chicken (cubed or shredded): Great for repurposing leftovers or rotisserie chicken for ease.
Sweet paprika: Lends gorgeous color and a subtle, sweet smokiness.
Cheese (for topping): Melts beautifully and finishes off that irresistible, bubbly top layer.

How to Make One Pot Low Carb Chicken Enchilada Skillet

Step 1: Start with a Flavorful Base

Begin by melting the butter in a large skillet over medium heat. As it foams and starts to brown just slightly, you know you’re in for something delicious. Add in the chicken broth and let it come to a gentle simmer—the start of a smooth, savory sauce that will soak up all those Tex-Mex spices later on.

Step 2: Create the Enchilada Sauce

Whisk in the tomato paste, chili powder, garlic powder, ground cumin, sweet paprika, and cayenne pepper. You want this to be beautifully smooth and rich, with all those spices dissolving completely. There’s something magical about watching humble pantry items come together to make authentic enchilada sauce in just a couple of minutes.

Step 3: Make it Creamy

Lower the heat and whisk in the sour cream until the sauce is silky, creamy, and slightly puckery. The sauce is the heart of One Pot Low Carb Chicken Enchilada Skillet—don’t rush this step! Let all those luscious flavors mingle before moving forward.

Step 4: Add the Chicken

Stir in the cubed or shredded cooked chicken, coating every piece with that dreamy sauce. Here’s where this dish gets its comforting, hearty feel. If you’ve got leftover rotisserie chicken, this is its time to shine.

Step 5: Add Cheese & Melt

Sprinkle your favorite shredded cheese (cheddar or a Mexican blend work wonders) evenly over the top. Cover the skillet and let it all melt together, just about four minutes, so every bite is ooey, gooey, and irresistible. And there you have it—One Pot Low Carb Chicken Enchilada Skillet is ready to devour!

How to Serve One Pot Low Carb Chicken Enchilada Skillet

Garnishes

This skillet sings with a medley of toppings! Finish each serving with fresh cilantro, sliced scallions, diced avocado, or a sprinkle of jalapeños to create a fiesta of color and flavor. A dollop of extra sour cream on top is never a bad idea, either.

Side Dishes

For a totally low carb plate, partner up this skillet with crisp lettuce cups, cauliflower rice, or even a fresh tomato salad. If you don’t mind a few extra carbs, a handful of crispy tortilla strips on top offer the perfect crunch!

Creative Ways to Present

Turn dinner into a build-your-own experience by serving the One Pot Low Carb Chicken Enchilada Skillet family-style with a toppings bar, or spoon it into small ramekins for a fun take on Tex-Mex “enchilada bowls.” It’s also fantastic over roasted spaghetti squash or with warm low-carb tortillas for scooping.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Low Carb Chicken Enchilada Skillet keeps beautifully in the fridge! Scoop any extras into a sealed container, and they’ll happily stay fresh, saucy, and delicious for up to three days.

Freezing

Want to freeze and enjoy later? Let the skillet cool, then portion it into freezer-safe bags or containers. It will keep well for up to two months. Thaw overnight in the fridge for best results—sour cream-based dishes freeze better than you’d expect!

Reheating

To reheat, simply warm in a covered skillet over low heat, stirring gently and adding a splash of broth if needed. The cheese will get melty all over again! Microwave reheating also works, especially for single servings. Just be sure not to overheat, so the sauce stays creamy.

FAQs

Can I use uncooked chicken in this recipe?

For the quickest prep, it’s best to use cooked chicken, but you can absolutely start with raw. Just dice and sauté the chicken in the skillet with a little oil until cooked through before beginning the sauce steps.

Is this dish spicy?

One Pot Low Carb Chicken Enchilada Skillet has a gentle kick thanks to the cayenne and chili powder, but you can always adjust the heat to suit your crowd. For mild palates, leave out or reduce the cayenne, or add extra for a fiery twist.

Which cheese works best for topping?

A shredded Mexican blend or cheddar are perfect for their melt and flavor, but Monterey Jack or pepper jack will give the dish an extra creamy texture and a boost of spice, respectively. Mix and match your favorites!

Can I make this dairy-free?

Yes! Substitute the butter with olive oil, use unsweetened coconut cream or a dairy-free sour cream swap, and choose non-dairy cheese alternatives. It might slightly change the final flavor, but you’ll still love the creamy result.

How can I make the sauce even thicker?

If you crave a thicker sauce in your One Pot Low Carb Chicken Enchilada Skillet, simply let it simmer uncovered for a few minutes before adding the chicken. Just watch closely, since it thickens up quickly!

Final Thoughts

If you’re looking for a truly rewarding (yet minimal effort) weeknight dinner, this One Pot Low Carb Chicken Enchilada Skillet might be your new go-to. It’s so simple, so comforting, and so full of flavor that you’ll crave it again before the week is out. Give it a try—you’ll see why it’s become a favorite in my own kitchen!

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One Pot Low Carb Chicken Enchilada Skillet Recipe