Sour Cream Chicken Enchilada Skillet

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

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

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 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 and yogurt 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.

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