One-Pan Sour Cream Chicken Enchilada Skillet

Name: One-Pan Sour Cream Chicken Enchilada Skillet
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 (4 ounce) can chopped green chilies; 1 (4 ounce) can sliced black olives; ½ teaspoon kosher salt; ¼ teaspoon dried oregano; ⅛ teaspoon chipotle chile powder; 3 skinless, boneless chicken breast halves; 1 cup sour cream; 12 (6 inch) corn tortillas, cut into bite-size pieces; 1 cup shredded Colby-Jack cheese, or to taste

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Prep Time: 20 minutes

Cook Time: 28 minutes

Total: 48 minutes

Servings: 8

Cost: $3.74 /serving

Author : Brook

One-Pan Sour Cream Chicken Enchilada Skillet

Instructions

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Step 1

Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.

Step 2

Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.

Step 4

Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

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