Skillet Sour Cream Chicken Enchilada

Skillet Sour Cream Chicken Enchilada
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 257.9
  • Total Fat: 12.1 g
  • Cholesterol: 54.4 mg
  • Sodium: 339.1 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.5 g

View full nutritional breakdown of Skillet Sour Cream Chicken Enchilada calories by ingredient
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Introduction

can add additional vegetables if desired. Quick and easy skillet recipe! can add additional vegetables if desired. Quick and easy skillet recipe!
Number of Servings: 10

Ingredients

    3 tbsp margarine or butter
    3 tbsp flour
    2 cup vegetable stock
    1 can chopped green chiles
    2 chicken breasts, cooked and shredded
    1 cup low fat sour cream
    5 corn tortillas
    1 cup yellow corn (drained)
    1.5 cup black beans (rinsed and drained)
    .5 cup diced onion
    1 cup shredded cheddar cheese

Tips

can add chopped black olives or remove either corn or beans from the recipe. Great either way!


Directions

In large cast iron skillet, melt butter over medium heat. Stir in flour, cook for one minute then whisk in stock. Continue stirring until smooth and thickened, about 2-3 minutes. Add chili powder, salt, oregano, green chiles into sauce. Add shredded chicken and bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is warmed through. Stir in sour cream and add beans and corn. Top with grated cheese. Cover pan and cook 5-8 minutes, until bubbly and cheese is melted.

Serving Size: Makes 8-10 servings

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