For easy and delicious one-pot meal enchiladas, fill your skillet with sour cream, green chiles, olives, chicken breasts, and torn tortillas.
Preparation Time
20 mins
Cooking Time
28 mins
Total Time
48 mins
Calories
328 Calories
Recipe Instructions
Step 1
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.
Step 2
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).
Step 3
Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
Step 4
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.
Ingredients
1 cup sour cream
3 tablespoons butter
½ teaspoon kosher salt
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon dried oregano
3 skinless, boneless chicken breast halves
1 (4 ounce) can sliced black olives
1 (4 ounce) can chopped green chilies
⅛ teaspoon chipotle chile powder
1 cup shredded Colby-Jack cheese, or to taste
12 (6 inch) corn tortillas, cut into bite-size pieces
