Creamy Chicken Enchilada Skillet
A creamy, cheesy skillet dinner inspired by enchiladas suizas - fast, simple, and so good.
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Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 1 (4-ounce) can diced jalapenos
- 1 (1.5-ounce) packet enchilada sauce seasoning
- 1 (6-ounce) can tomato paste
- 1 ½ cups chicken broth
- ½ cup light sour cream
- 16 ounces cooked chicken chopped or shredded
- 1 cup shredded quesadilla cheese or Monterey jack cheese
- 2 tablespoons chopped cilantro
- For serving: cooked rice, chopped cilantro and tortilla strips
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chopped onion and jalapenos to the pan and cook them for five minutes or until softened.
- Add the enchilada seasoning and stir to coat the onions. Add the tomato paste and stir it with the onions until evenly coated.
- Stir in the chicken broth and bring the mixture to a simmer. Cover the pan and simmer the sauce for 10 to 15 minutes.
- Stir in the cooked chicken and, once it’s warmed through, stir in the sour cream.
- Sprinkle the shredded cheese over the top, cover the pan until the cheese has melted. Garnish with cilantro and serve over rice with tortilla chips.
Notes
Recipe inspired by Rick Bayless
Nutrition Estimate
Calories: 528kcal | Carbohydrates: 21g | Protein: 47g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 1927mg | Potassium: 879mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2108IU | Vitamin C: 50mg | Calcium: 505mg | Iron: 4mg
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