There are two new cookbooks on the market, ‘Everyday Ketogenic Kitchen’ and ‘Easy Keto Dinners’, written by my blogging friend Carolyn Ketchum of All day I Dream About Food. Whether your family eats a low-carb or ketogenic diet is irrelevant, because these two books are chock full of yummy, approachable recipes that will not make you feel you are missing out.
I have tried a breakfast, soup, seafood, chicken and dessert recipe and found them easy and quick to make. My family doesn’t even follow a strict low-carb or ketogenic diet, and we did not feel deprived. Don’t believe me? try the recipe below so you can find out how great the recipes are yourself, and stay tuned for a giveaway next week.
Today I am sharing the Chicken Enchilada Skillet recipe from her newest book ‘Easy Keto Dinners’, and I hope you find it as mouth-watering as we did.
Ingredients:
2 Tablespoons salted butter
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks (about 4 inches)
salt and pepper
1 cup chicken broth
2 tablespoons tomato paste
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cummin
1/8 teaspoon cayenne pepper
3/4 cup sour cream
1 1/2 shredded cheddar or Mexican blend cheese
Directions:
1. In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
2. Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
3. Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the tomato paste, garlic powder, cumin, and cayenne into the remaining broth in the skillet. Shred the chicken with two forks.
4. Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken. Sprinkle the cheese over the top and cover the skillet until melted. About 4 minutes.
Carolyn says
Thanks so much for sharing!