One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet

By

Chicken Enchilada

This One Pan Sour Cream Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It’s cheesy, creamy, zesty and your family is going to love it!

Ingredients :

  • 3 tablespoons butter
  • 3 whole boneless skinless chicken breast halves
  • 1 cup sour cream
  • 3 tablespoons all purpose flour
  • 4 ounces chopped green chiles
  • 4 ounces chopped black olives
  • 1/8 teaspoon chipotle chili powder (optional)
  • 1/4 teaspoon oregano
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 12 whole corn tortillas (cut into bite-sized pieces)
  • 2 cups colby-jack cheese (grated)

Instructions :

  1. In 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.
  2. Then 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.
  3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
  4. Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese.
  5. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

One Pan Sour Cream Chicken Enchilada Skillet

Jump To Recipe >> heatherlikesfood.com

 

You may also like