Description
Quick and easy Chicken Enchilada Skillet recipe that is a family favorite, ready in less than 15 minutes.
Ingredients
Scale
- 1/2 cup (118.29 ml) chicken broth
- 2 tbsp (32.46 g) tomato paste
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 3/4 cup (172.5 g) sour cream
- 1 1/2 lb (680.39 g) cooked chicken, cubed or shredded
- 1 cup (113 g) shredded cheddar or Mexican cheese (about 6 ounces)
Instructions
- In a large skillet over medium heat, bring the broth to a simmer.
- Whisk in the tomato paste, chili powder, garlic powder, cumin, and cayenne until smooth.
- Reduce the heat to low and whisk in the sour cream until well combined.
- Stir in the chicken and toss to coat. Sprinkle the cheese evenly over the top and cover the skillet until melted, about 4 minutes.
Notes
- Store any leftovers in a covered container in the fridge for up to 5 days.
- I do not recommend freezing this recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 347 kcal
- Sugar: 0 g
- Fat: 19 g
- Saturated Fat: 9.6 g
- Carbohydrates: 3.4 g
- Fiber: 0.7 g
- Protein: 34.2 g