Sour Cream Chicken Enchilada Skillet

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1 ½ tablespoon butter

2 tablespoons almond flour

2 cups chicken broth

½ teaspoon salt

1/8 teaspoon chipotle seasoning

½ teaspoon oregano

½ cup green chiles

30 olives

6 / 4 oz. cooked skinless chicken breast

½ cup and 2 tablespoons sour cream

½ cup plain low-fat greek yogurt

1 2/3 cup reduced fat colby jack cheese


1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.

2. Stir chipotle chili powder, salt, oregano, green chiles, and black olives into the sauce and place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.

3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.

4. Stir sour cream into the sauce and return chicken to the pan. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

Bon Appetit!

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