Cheesy Mexican Chicken Skillet
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 1 cup shredded Mexican-blend cheese
- 1 large avocado, thinly sliced
- 1 tomato, chopped
- ¼ cup chopped fresh cilantro
- ¾ cup sour cream
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Return all chicken to skillet. Add enchilada sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done.
- Sprinkle chicken with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with avocado, tomato, and cilantro. Serve with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
437
|
437
|
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