One Pan Sour Cream Chicken Enchilada Skillet

one-pan-sour-cream-chicken-enchilada-skillet

by: Matt Zentz

Kicking tex-mex recipe for a busy weekday. I think Jess may have add some Slap Yo Mama cajun spice to this to give it a little more kick.

Servings: 6
Prep Time: 5 m
Cook Time: 30 m

Ingredients

  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 2 cups chicken broth
  • ½ tsp kosher salt
  • 1/8 tsp chipotle chili powder
  • 1/4 tsp oregano
  • 4 oz chopped gree chiles
  • 4 oz chopped black olives
  • 3 whole boneless skinless chickn breast halves
  • 1 cup sour cream
  • 12 whole corn tortillas
  • 2 cups colby-jack cheese

Directions

  1. In a large sklilet, heat butter over medim heat until metled. Stir in flour, cook for 1 minute and whisk in chicken brotheh. Continue stirring until smooth and thickened - about 2-3 minutes.
  2. Sitr 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 mintues 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 bit-sized pieces
  4. Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top wop with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.