One-Pan Sour Cream Chicken Enchilada Skillet Recipe Idea

 

One-Pan Sour Cream Chicken Enchilada Skillet 

INGREDIENTS

6 t butter

2 T almond flour

2 c low carb chicken broth

½ T salt

1/8 T chipotle seasoning

½ T oregano

½ c green chiles

30 black olives; sliced

20 oz boneless skinless chicken breasts 

½ c and 2 T sour cream

½ c plain low fat greek yogurt

1 2/3 c reduced fat Colby jack cheese

DIRECTIONS

In a large skillet, heat butter over medium heat until melted. Stir in almond flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.

Stir chipotle seasoning, 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.

Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.

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.

Serve over oven roasted peppers and zucchini to make a complete lean & green meal!