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
6 – 4 oz. cooked skinless chicken breast
½ Cup and 2 Tablespoons sour cream
½ Cup plain low fat Greek yogurt
1 2/3 Cups 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 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.
Yields 6 servings – Per Serving = 1 Lean, 1 Heathy Fat, 3 Condiments
(don’t forget to add 3 Greens to complete each serving).