Cheesy, creamy, zesty and so much easier than spending your day rolling enchiladas up, this sour cream enchilada skillet become your new favorite weeknight meal!
Ingredients
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
Instructions
- 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.
Ful Recipe >> heatherlikesfood.com/