One-Pan Sour Cream Chicken Enchilada Skillet
The best part is you only need one skillet to cook and serve this delicious meal.
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Servings: 8
Calories: 326kcal
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4oz) can chopped green chilies
- 1 (4oz) can sliced black olives
- salt and pepper to taste
- ¼ teaspoon dried oregano
- ⅛ teaspoon chipotle chile powder
- 3 skinless boneless chicken breast halves
- 1 cup sour cream
- 12 (6 inches) corn tortillas, cut into bite-sized pieces
- 1 cup shredded Colby-Jack cheese or to taste
Instructions
- In a large skillet, melt the butter, and add the flour. Cook for one minute, stirring constantly.
- Whisk in the chicken broth and cook until thick, about 3 minutes.
- Add the green chilies, sliced olives, chicken breast halves, oregano, chipotle powder, salt, and pepper to the skillet and cook, covered, for 15 mins or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the skillet, Stir in the sour cream.
- Cut the tortillas into bite-size pieces and mix them into the chicken sauce.
- Top with the shredded cheese, cover, and cook until the cheese is melted and bubbly about 5 to 7 minutes.
Nutrition
Calories: 326kcal | Carbohydrates: 20g | Protein: 18g | Fat: 19g
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