One Pan Sour Cream Chicken Enchilada Skillet
Description
Make this inexpensive, simple, creamy, cheesy one pan meal in a little over 30 minutes for your hungry family. Change it up with Rotel tomatoes instead of green chilies, use flour tortillas, add a bit of cumin, or perhaps add corn and some sauteed bell pe
Ingredients
3 T. butter
3 T. all-purpose flour
2 c. chicken stock/broth
1/2 t. kosher salt
1/8 t. chipotle chili powder, optional
1/4 t. oregano
4 oz. chopped green chiles
4 oz. chopped black olives
3 whole, boneless, skinless chicken breast halves
1 c. sour cream
12 whole corn tortillas, cut into bite-sized pieces
2 c. Colby-Jack cheese, grated
Directions
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In a large skillet, heat butter over medium heat until melted; stir in flour; cook 1 minute; whisk in chicken stock/broth; continue stirring until smooth and thickened, 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce; place chicken breasts into skillet; bring to a simmer; reduce heat to low; cover; cook about 15 minutes or until chicken is cooked through. Remove chicken from skillet, leaving heat on low; place chicken on a plate or cutting board; shred into bite-sized pieces.
Stir sour cream into sauce; return chicken to the skillet along with the tortillas; stir until combined; top with cheese. Cover; cook for 5-8 minutes until bubbly and cheese is melted.
6 servings.