Skillet Chicken Enchiladas keto

Servings: 6

Ingredients

2 tbsp butter
1/2 cup chicken broth
2 tbsp tomato paste
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne
3/4 cup sour cream
1 1/2 lb cooked chicken, cubed or shredded
1 1/2 cups shredded cheddar or Mexican cheese (about 6 ounces)

Steps

In a large skillet over medium heat, melt the butter. Add the chicken broth and bring to a simmer.
Whisk in the tomato paste, chili powder, garlic powder, cumin, and cayenne until smooth.
Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and toss to coat. Sprinkle the cheese evenly over the top and cover the skillet until melted, about 4 minutes.

Notes

Serving: 1cup (approximately) | Calories: 351kcal | Carbohydrates: 3.2g | Protein: 34g | Fat: 19g | Fiber: 0.7g