One Pan Sour Cream Chicken Enchilada Skillet


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


  • during a giant frypan, heat butter over medium heat till liquefied. Stir in flour, cook for one minute and whisk in chicken stock. Continue stirring till sleek and thickened-- regarding 2-3 minutes.
  • Stir jalapeno seasoning, salt, oregano, inexperienced chiles and black olives into the sauce and place chicken breasts into pan. wake up a simmer, scale back heat to low, cowl and cook regarding quarter-hour or till chicken is overdone through.
  • take away chicken from pan, departure the warmth on low, and place chicken on a plate to shred into bite-sized items.
  • Stir cream into the sauce and come chicken to the pan in conjunction with the tortillas. Stir till combined and prime with cheese. cowl pan and cook for 5-8 minutes till bubbly and also the cheese is liquefied. 


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