One Pan Sour Cream Chicken Enchilada Skillet

 3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1/2 tsp salt

1/8 chipotle chili powder

1/4 tsp oregano

4 oz chopped green chiles

4 oz chopped black olives

3 whole boneless chicken breast halves

1 cup sour cream

12 corn tortillas

2 cups Colby-jack cheese, grated

In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Stir continuously until smooth and thickened, about 2-3 minutes.

Stir chili powder, salt, oregano, green chiles, and black olives into the sauce and place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook for about 15 minutes or until chicken is cooked through.

Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.

Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover the pan and cook for 5-8 minutes until bubbly and cheese is melted.

This is a go-to dinner for us. Here is the original recipe.