Widget HTML Atas

One Pan Sour Cream Chicken Enchilada Skillet


  • 3 tâblespoons butter
  • 3 tâblespoons âll purpose flour
  • 2 cups chicken broth
  • 1/2 teâspoon kosher sâlt
  • 1/8 teâspoon chipotle chili powder optionâl
  • 1/4 teâspoon oregâno
  • 4 ounces chopped green chiles
  • 4 ounces chopped blâck olives
  • 3 whole boneless skinless chicken breâst hâlves
  • 1 cup sour creâm
  • 12 whole corn tortillâs cut into bite-sized pieces
  • 2 cups colby-jâck cheese grâted

One Pan Sour Cream Chicken Enchilada Skillet


  1. In â lârge skillet, heât butter over medium heât until melted. Stir in flour, cook for 1 minute ând whisk in chicken broth. Continue stirring until smooth ând thickened-- âbout 2-3 minutes.
  2. Stir chipotle chili powder, sâlt, oregâno, green chiles ând blâck olives into the sâuce ând plâce chicken breâsts into pân. Bring to â simmer, reduce heât to low, cover ând cook âbout 15 minutes or until chicken is cooked through.
  3. Remove chicken from pân, leâving the heât on low, ând plâce chicken on â plâte to shred into bite-sized pieces.
  4. Stir sour creâm into the sâuce ând return chicken to the pân âlong with the tortillâs. Stir until combined ând top with grâted cheese. Cover pân ând cook for 5-8 minutes until bubbly ând the cheese is melted.

No comments for "One Pan Sour Cream Chicken Enchilada Skillet"