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Post by Loupy on Jan 18, 2018 12:17:16 GMT -7
One Pan Sour Cream Chicken Enchilada SkilletFrom: Heather @ heatherlikesfood.com/one-pan-sour-cream-chicken-enchilada-skillet/ This One Pan Sour Cream Chicken Enchilada Skillet is cheesy, creamy, zesty and so much easier than spending your day rolling up enchiladas! Makes: 4-6 servings INGREDIENTS 3 tbsp butter 3 tbsp all purpose flour 2 C chicken broth 1/2 tsp kosher salt 1/8 tsp chipotle chili powder (optional)1/4 tsp oregano1 (4oz) can chopped green chiles1 (4oz) can chopped black olives3-4 boneless skinless chicken breasts1 Cup sour cream12 corn tortillas, cut into bite-sized pieces1-2 Cup Colby-jack cheese, gratedINSTRUCTIONSIn a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
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