Description
So much easier to make enchiladas in one skillet than to individually wrap each one!
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 ounce) can chopped green chilies
- 1 (4 ounce) can sliced black olives
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ⅛ teaspoon chipotle chile powder
- 3 skinless, boneless chicken breast halves
- 1 cup sour cream
- 12 (6 inch) corn tortillas, cut into bite-size pieces
- 1 cup shredded Colby-Jack cheese, or to taste
Instructions
- Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened
- 2 to 3 minutes.
- Stir green chiles
- olives
- salt
- oregano
- and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low
- cover
- and cook until chicken is no longer pink in the center and the juices run clear
- about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the skillet
- leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
- Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted
- 5 to 8 minutes.
Prep Time: 20 mins
Cook Time: 28 mins
Total Time: 48 mins
Servings: 8