Shredded Chicken Skillet

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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 418kcal

Ingredients

  • 2 tbsp Butter
  • 1 cup Chicken broth
  • 2 tbsp Tomato paste
  • 1 tbsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 1 lb Chicken breast boneless skinless
  • 3/4 cup Sour cream
  • 1 cup Corn
  • 1 cup Mexican cheese blend shredded
  • 4 Tostada shells
  • Fresh cilantro garnish
US Customary - Metric

Instructions

  • In a large skillet or non-stick pan over medium heat, melt the butter. Add the chicken broth, tomato paste, chili powder, garlic powder, cumin, paprika, and chicken. Cover with a lid and bring to a simmer.
  • Simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken and pull apart using 2 forks pulling in opposite directions to shred.
  • Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and corn, toss to coat.
  • Sprinkle the cheese evenly over the top and cover the pan with a lid until melted.
  • Serve over tostada shells. Garnish with cilantro.

Nutrition

Calories: 418kcal | Carbohydrates: 13g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 723mg | Potassium: 772mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1606IU | Vitamin C: 10mg | Calcium: 257mg | Iron: 2mg

Shredded Chicken Skillet

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 418 kcal

Ingredients
 
 

  • 2 tbsp Butter
  • 1 cup Chicken broth
  • 2 tbsp Tomato paste
  • 1 tbsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 1 lb Chicken breast boneless skinless
  • 3/4 cup Sour cream
  • 1 cup Corn
  • 1 cup Mexican cheese blend shredded
  • 4 Tostada shells
  • Fresh cilantro garnish

Instructions
 

  • In a large skillet or non-stick pan over medium heat, melt the butter. Add the chicken broth, tomato paste, chili powder, garlic powder, cumin, paprika, and chicken. Cover with a lid and bring to a simmer.
  • Simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken and pull apart using 2 forks pulling in opposite directions to shred.
  • Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and corn, toss to coat.
  • Sprinkle the cheese evenly over the top and cover the pan with a lid until melted.
  • Serve over tostada shells. Garnish with cilantro.

Nutrition

Calories: 418kcalCarbohydrates: 13gProtein: 34gFat: 26gSaturated Fat: 14gTrans Fat: 1gCholesterol: 137mgSodium: 723mgPotassium: 772mgFiber: 2gSugar: 4gVitamin A: 1606IUVitamin C: 10mgCalcium: 257mgIron: 2mg
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