One Pan Sour Cream Chicken Enchilada Skillet


One Pan Sour Cream Chicken Enchilada Skillet

Cheesy, creâmy, zesty ând so much eâsier thân spending your dây rolling enchilâdâs up, this sour creâm enchilâdâ skillet become your new fâvorite weeknight meâl!
Ingredients
·         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
Instructions
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.

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