White Chicken Enchilada Skillet
Tossed Salad and Tortilla Chips
Ingredients
- 3 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cubed
- 3 Tbsp all purpose flour
- 2 tsp ground cumin
- 2½ cups less sodium chicken broth
- 1 (8-oz) carton sour cream
- 2 (4-oz) cans diced green chiles
- 4 soft taco size flour tortillas, cut into strips
- 1½ cups shredded Monterey Jack cheese
Instructions
- Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper, if desired. Add chicken to skillet, and cook 5 to 6 minutes or until done.
- Add flour and cumin; cook, stirring constantly, 2 minutes. Gradually stir in broth. Cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened. Stir in sour cream and chiles until blended.
- Sprinkle tortilla strips over mixture in skillet; gently stir until coated with sauce. Sprinkle with cheese; cover, and cook 2 to 3 minutes or until cheese is melted and tortilla strips are softened.
Side Dish Ingredients
- ½ cup Ranch dressing
- ¼ tsp chili powder
- 1 (24-oz) pkg classic iceberg salad mix
- ½ (11-oz) bag tortilla chips
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add salad mix; toss.
- Serve chips on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
498
|
229
|
727
|
| Fat (g) | 28 | 15 | 43 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 23 | 23 | 46 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 876 | 307 | 1183 |
| T. Sugs (g) | 4 | 4 | 8 |
| A. Sugs (g) | 1 | 2 | 3 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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