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

Steps

1. 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.
2. 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.
3. 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.