Chicken Enchilada Skillet Recipe
Easy Chicken Enchilada Skillet is a family favorite recipe. This one pan meal has all the bold flavor you crave. And it's on the table in less than 15 minutes!
Servings 6 servings
Calories 347kcal
Ingredients
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 3/4 cup sour cream
- 1 1/2 lb cooked chicken, cubed or shredded
- 1 cups 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.
Video
Notes
Storage Information: Store any leftovers in a covered container in the fridge for up to 5 days. I do not recommend freezing this recipe.
Nutrition
Serving: 1cup (approximately) | Calories: 347kcal | Carbohydrates: 3.4g | Protein: 34.2g | Fat: 19g | Saturated Fat: 9.6g | Fiber: 0.7g