Skillet Chicken Enchilada

Emily Bites had a recipe on her blog recently for Chicken Enchilada Skillet. The pictures looked really yummy. I decided to make some adjustments to it, so it is gluten free and sugar free. This recipe is also HCG phase 3 approved. Here is my alteration to the recipe. 

Chicken Enchilada Skillet

Source: adapted from Emily Bites

Ingredients:

1 teaspoon canola oil

1 small onion, chopped

3 garlic cloves - love my Pampered Chef garlic press!

3 tablespoons chili powder

½ teaspoon salt

2 teaspoons cumin

2 teaspoons sugar

15 oz can tomato sauce - I used my homemade sauce from last year

½ cup water

3 cups shredded cooked chicken - I used chicken thighs because that is what I had in the freezer

½ - 1 (4 oz) can chopped green chiles

1.5 cupes shredded sharp cheddar cheese

2 scallions, chopped

Directions:

1. Saute onions until soft, add garlic, spices and saute. Add the tomato sauce and water, stir and reduce heat to medium-low. Simmer for 5 minutes to thicken.

2. Add the shredded chicken to the sauce and stir together. Simmer for 5 minutes.

3. Turn the heat on the sauce mixture to low. Add the green chiles and about 1/2 the cheese to the chicken mixture and stir together until well combined and coated. Sprinkle the remaining cheese over the top and place the lid onto the pan. Leave the lid on for 1-2 minutes until the cheese has melted. Remove from heat and sprinkle the diced scallions over top for garnish.