Chicken Enchilada Skillet Recipe

by Lisa Long

Watch my YouTube Video on how I create this TASTY dish!

Chicken Enchilada Skillet Recipe

Serves 6

Ingredients:
  • 1 ½ to 2 Tablespoons 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 black olives
  • 40 oz uncooked chicken / 6 breasts sliced in half lengthwise
  • ½ Cup low-fat sour cream OR ½ Cup plain non-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 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/greek 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.

Per serving:
1 Leaner
1 Heathy Fat
3 Condiments

*Serve with Salad for 3 more greens (1 serving):
1 cup lettuce
1/2 cup tomato
1/2 cup cucumber
1 tbs Walden Farms Dressing

*Or Add extra veggies to the recipe above, for example:
2 cups chopped green bell pepper
1 cup chopped hatch chili pepper
1 cup tomato

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