SOUR CREAM SKILLET CHICKEN ENCHILADAS

SERVINGS: 4

EGG-FREE, NUT-FREE, SOY-FREE

PREP TIME: 10 MINUTES

COOK TIME: 26 MINUTES

TOTAL TIME: 36 MINUTES

SOUR CREAM SKILLET CHICKEN ENCHILADAS

MACROS:

Fat: 61%

Carbs: 8%

Protein: 31%

PER SERVING:

Calories: 286

Total Fat: 20 g

Total Carbs: 5 g

Net Carbs: 4 g

Fiber: 1 g

Sugar: 2 g

Sugar Alcohol: 0 g

Protein: 22 g

Ingredients

1 tablespoon vegetable oil
4 boneless, skinless chicken thighs
½ onion, coarsely chopped
4 cloves garlic
1 (4-ounce) can diced green chiles
¼ cup chopped fresh cilantro
1 to 2 jalapeños, seeded and coarsely chopped
2 teaspoons ground cumin
1 cup shredded Monterey Jack cheese
½ cup sour cream

Directions

HEAT a large skillet over medium heat; add the oil. Once the oil is hot, add the chicken and cook for 10 minutes; turn and cook for an additional 5 minutes.

Meanwhile, in a blender or food processor, combine the onion, garlic, 1 cup water, chiles, cilantro, jalapeños, and cumin. Blend until smooth.

Pour the sauce over the chicken. Cover and cook until the chicken is tender and the internal temperature reaches 165°F, about 10 minutes.

Transfer the chicken to a serving dish. Add the cheese and sour cream to the pan and cook over low heat, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes.

Serve the chicken with the sauce.

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SOUR CREAM SKILLET CHICKEN ENCHILADAS
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