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Description
A quick and easy low-carb chicken enchilada skillet without tortillas. This dish is packed with flavor and perfect for a healthy meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onions and bell peppers, sauté until softened.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well.
- Pour enchilada sauce over the mixture and simmer for 5 minutes.
- Sprinkle shredded cheese on top and cover until melted.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg