Sour Cream Chicken Enchilada Skillet

This Sour Cream Chicken Enchilada Skillet is cheesy, creamy, easy and delicious, make it for dinner tonight!

3 Tbsp. butter

3 Tbsp. all purpose flour

2 cups chicken broth

1/2 tsp. kosher salt

1/8 tsp. chipotle chili powder

1/4 tsp. oregano

4 oz. chopped green chilies

4 oz. chopped black olives

3 whole skinless chicken breast halves

1 cup sour cream

12 whole corn tortillas

2 cups Colby Jack cheese, grated

In a large skillet, heat butter over medium heat until melted. Stir in flour and cook for 1 minute. Whisk in the chicken broth. Continue stirring until mixture is smooth and thickened, about 2-3 minutes.

Stir chipotle chili powder, salt, oregano, green chilies and black olives into the sauce. Place chicken breasts into pan. Bring to a simmer, reduce heat to low and cover. Cook about 15 minutes or until chicken is cooked through.

Remove chicken from pan, leave the heat on low. Place chicken on a plate to shred into bite-sized pieces.

Stir sour cream into sauce and return the chicken to the pan along with the tortillas. Stir until combined and top with grated cheese.

Cover pan and cook another 5-8 minutes or until bubbly and the cheese is melted.

Makes 6 servings

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