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Sour Cream Chicken Enchilada Skillet

Makes 6 servings Per serving 1 Leaner 1 Healthy Fat 3 Condiments

Ingredients

  • 1 ½ Tablespoon butter
  • 2 Tablespoons almond flour
  • 2 Cups chicken broth
  • ½ Teaspoon salt
  • 1/8 Teaspoon chipotle seasoning
  • ½ Teaspoon oregano
  • ½ Cup green chiles
  • 30 olives
  • 6 / 4 oz. cooked skinless chicken breast
  • ½ Cup and 2 Tablespoons sour cream
  • ½ Cup plain low-fat Greek yogurt
  • 1 2/3 Cup reduced fat Colby jack cheese

Directions

  1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
  2. Stir chipotle chili powder, salt, oregano, green chiles, and black olives into the sauce and place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
  3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
  4. Stir sour cream into the sauce and return chicken to the pan. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

Sour Cream Chicken Enchilada Skillet