Chicken Enchilada Skillet

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chicken enchilada skillet



Chicken Enchilada Skillet
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 30
This is a newer recipe that I tried but it is SO GOOD. I also love that it is only 5 ingredients (minus the spices). Plus, it's low-carb. What more could you want? ;).
  • 2 tablespoons butter
  • 2 chicken breasts
  • Salt + pepper
  • 1 Cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • ½ teaspon garlic powder
  • ½ teaspon ground cumin
  • ⅛ teaspon cayenne pepper
  • ¾ cup sour cream (I used light sour cream)
  • 1½ cups shredded cheddar cheese or Mexican cheese blend
  1. Over medium heat, melt butter and add in cut up chicken. I cut my chicken into bite-size pieces. Cook for two minutes on each sides so that the chicken gets browned.
  2. Add 1 cup of chicken broth to chicken mixture. Let cook on medium for 10 minutes. The recipe called for 12-15 minutes but mine were done cooking at 10 minutes.
  3. Remove the chicken to a plate. Discard half of the chicken broth from the pan.
  4. In the same pan, whisk in tomato paste and all the seasonings. Once combined, whisk in sour cream.
  5. Add in the chicken and cheese. Cover for 4 minutes until cheese melts.
  6. Done! I ate mine with some brown rice but for less carbs you could use cauliflower rice.
Recipe taken from the Easy Keto Dinner Cookbook by Carolyn Ketchum.


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