Step 1

In a large skillet, heat butter until melted. Stir in flour and cook for 1 minute.

Step 2

Whisk in chicken broth and stir until sauce is smooth and thickened, about 2 to 3 minutes.

Step 3

Stir chili powder, oregano, salt and pepper into the sauce.

Step 4

Add chicken breasts to the pan. Bring to a simmer then reduce heat to low. Cover and cook for about 15 minutes until chicken is cooked through.

Step 5

Remove chicken from the pan and shred into bite-sized pieces.

Step 6

Stir sour cream into the sauce and return the chicken to the skillet; add tortilla pieces, black beans and diced tomatoes. Stir until combined; top with shredded cheese.

Step 7

Cover skillet and cook until bubbly and the cheese is melted, about 5-8 minutes.