One Pan Sour Cream Chicken Enchilada Skillet Recipe

Name: One Pan Sour Cream Chicken Enchilada Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons margarine; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1/2 teaspoon kosher salt; 1/4 teaspoon chili powder; 1/4 teaspoon ground oregano; 1 (4 ounce) can green chilies, chopped; 1 (2 1/4 ounce) can black olives, sliced; 1 lb chicken breast, boneless and skinless, cut into bite sized pieces; 1 cup light sour cream; 12 corn tortillas, 6 inch diameter, cut into bite sized pieces; 1 cup colby-monterey jack cheese, shredded

Servings: persons

3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1 (4 ounce) can green chilies, chopped
1 (2 1/4 ounce) can black olives, sliced
1 lb chicken breast, boneless and skinless, cut into bite sized pieces
1 cup light sour cream
12 corn tortillas, 6 inch diameter, cut into bite sized pieces
1 cup colby-monterey jack cheese, shredded

1
In a large skillet, heat margarine over medium heat until melted.
2
Stir in flour and cook for 1 minute.
3
Whisk in chicken broth.
4
Continue stirring until smooth and thickened, about 2 to 3 minutes.
5
Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce.
6
Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
7
Stir sour cream into the sauce.
8
Add tortilla pieces to the sauce and stir until combined.
9
Top sauce with the grated cheese.
10
Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons margarine, 3 tablespoons all-purpose flour, 2 cups chicken broth, 1/2 teaspoon kosher salt, and more.

Yes, One Pan Sour Cream Chicken Enchilada Skillet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One Pan Sour Cream Chicken Enchilada Skillet

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