Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add the shredded chicken to the skillet and sauté for 3-4 minutes.
- Stir in the diced tomatoes, corn, cumin, and sour cream. Let the mixture simmer for 5 minutes.
- Remove the skillet from heat and add the shredded cheese on top of the chicken mixture. Stir until melted and fully combined.
- Serve hot with a side of rice or in a sandwich.
Nutrition
Calories: 300kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 100mgIron: 2.5mg
Notes
This recipe can be stored in the freezer for up to 3 months. Reheat in the microwave or on the stove for a quick and easy dinner.
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