Tuesday, March 29, 2016

Sour Cream Chicken Enchilada Skillet

I love one pot meals and this is a favorite! Instead of the traditional enchiladas we enjoyed this Sour Cream Chicken Enchilada Skillet! Easy, healthy,and delicious!

Sour Cream Chicken Enchilada Skillet
Serves 6
Cal 284, Carbs 29.6, Fat 7.3, Fiber 2, Protein 22.8

1/2 teaspoon salt
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon cumin
1 cup reduced fat sour cream
1 can chopped green chiles
2 cups shredded cooked chicken
2 cups cooked rice
1 cup reduced fat shredded cheddar cheese, divided
1/4 cup chopped cilantro (optional)

Heat a large non-stick skillet over low heat.

Add chili powder, garlic, and cumin. Cook for about 30 seconds before adding green chiles and sour cream.

Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Add chicken, 1/2 cup of the shredded cheese, and cooked rice. Stir and cook until heated through.

Top enchilada mixture with remaining cheddar cheese, cover, and cook another five minutes or until cheese is melted and bubbly. Top with cilantro, if desired. Enjoy!


  1. That looks so good! What a perfect quick and delicious dinner!

  2. Well that looks much easier than the other way I make sour cream enchiladas! Thanks for sharing with the Thursday Blog Hop!

  3. I love one pot meals too. thank you for sharing this yumminess at the Thursday favorite things blog hop. Watch for your feature Monday xo

  4. We will love your Sour Cream Chicken Enchilada Skillet, thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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