Thursday, March 2, 2017

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 comment:

  1. I just love a skillet meal, your Enchilada Skillet meal looks awesome! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen


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