6 – 4 oz. cooked skinless chicken breast
1 2/3 Cup reduced fat Colby jack cheese
½ Cup green chiles
2 Cups chicken broth
½ Cup plain low fat Greek yogurt
½ Teaspoon salt
1/8 teaspoon chipotle seasoning
½ teaspoon oregano
1 ½ Tablespoon butter
2 tablespoons almond flour
½ cup and 2 tablespoons sour cream
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, 3 Condiments, 1 Heathy Fat