Name: One-Pan Sour Cream Chicken Enchilada Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Chicken broth - 2 cups; Chopped green chilies - 1 (4 ounce) can; Sliced black olives - 1 (4 ounce) can; Kosher salt - ½ teaspoon; Dried oregano - ¼ teaspoon; Chipotle chile powder - ⅛ teaspoon; Skinless, boneless chicken breast halves - 3; Sour cream - 1 cup; Corn tortillas, cut into bite-size pieces - 12 (6 inch); Shredded Colby-Jack cheese, or to taste - 1 cup

Ingredients for - One-Pan Sour Cream Chicken Enchilada Skillet

1. Butter 3 tablespoons

2. All-purpose flour 3 tablespoons

3. Chicken broth 2 cups

4. Chopped green chilies 1 (4 ounce) can

5. Sliced black olives 1 (4 ounce) can

6. Kosher salt ½ teaspoon

7. Dried oregano ¼ teaspoon

8. Chipotle chile powder ⅛ teaspoon

9. Skinless, boneless chicken breast halves 3

10. Sour cream 1 cup

11. Corn tortillas, cut into bite-size pieces 12 (6 inch)

12. Shredded Colby-Jack cheese, or to taste 1 cup

How to cook deliciously - One-Pan Sour Cream Chicken Enchilada Skillet

1 . Stage

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.

2 . Stage

Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken 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).

3 . Stage

Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.

4 . Stage

Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.