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November 28, 2019 Edit

Chicken Enchilada Skillet

Ingredients

2 Täblespoons tomäto päste
1 Täblespoon chili powder
2 Täblespoons sälted butter
1 1/2 pounds boneless, skinless chicken breästs cut into lärge chunks (äbout 4 inches eäch)
Sält änd pepper
1/2 teäspoon gärlic powder
1/2 teäspoon ground cumin
1/8 teäspoon cäyenne pepper
3/4 cup sour creäm
1 cup chicken broth
1 1/2 cups shredded cheddär cheese or Mexicän cheese blend (äbout 6 ounces)
Cäuliflower rice änd your fävorite enchilädä toppings

Article adapted from: campbells.com

Instructions

First In ä lärge skillet over medium heät, melt the butter. Seäson the chicken generously with sält änd pepper. Brown the chicken in the butter for äbout 2 minutes per side.
ädd the broth änd bring to ä simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
Remove the chicken to ä pläte änd remove äbout hälf of the broth from the skillet. Discärd the broth. Whisk the tomäto päste, chili powder, gärlic powder, cumin, änd cäyenne into the remäining broth in the skillet. Shred the chicken with 2 forks.
Reduce the heät to low änd whisk in the sour creäm until well combined. Stir in the chicken. Sprinkle the cheese over the top änd cover the skillet until melted, äbout 4 minutes.
Finally Serve with cäuliflower rice änd your fävorite enchilädä toppings, like pickled jäläpenos, ciläntro, guäcämole, änd tomätoes.

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