One Pan Sour Cream Chicken Enchilada Skillet
One Pan Sour
Cream Chicken Enchilada Skillet
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
1. 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.
2. Stir 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
minutes or until chicken is cooked through.
3. ……………………………………………..
4. ………………………………………………………..
Full
instructions: Click here
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