Description
This Sour Cream Chicken Enchilada Skillet Recipe. Is comfort food at its finest. Imagine all the flavors of traditional enchiladas. But with a fraction of the effort. The chicken is tender and juicy. Simmered in a rich, creamy sauce. Made with sour cream, and green chiles. And a hint of chipotle. For a smoky kick. The tortillas soak up all the flavors. Becoming soft and delicious. While the melted Colby-jack cheese on top ties it all together. Itβs a one-pan wonder. Thatβs perfect for busy weeknights. Or when you just need a cozy meal.
Ingredients
3 tbsp butter
3 tbsp all-purpose flour
2 c chicken broth
1/2 tsp kosher salt
1/8 tsp chipotle chili powder (optional)
1/4 tsp oregano
4 oz chopped green chiles
4 oz chopped black olives
3 whole boneless skinless chicken breast halves
1 c sour cream
12 whole corn tortillas, cut into bite-sized pieces
2 c Colby-jack cheese, grated
Instructions
Melt the butter. In a large skillet over medium heat. Stir in the flour. Cook for 1 minute.
Gradually whisk in the chicken broth. Cooking until the sauce thickensβabout 2-3 minutes.
Stir in the chipotle chili powder, salt, oregano, green chiles, and black olives. Add the chicken breasts. And simmer on low for 15 minutes. Until cooked through.
Remove the chicken. Shred it, and return it to the skillet. Stir in the sour cream. Then add the tortilla pieces. Mix well.
Top with grated cheese. Cover, and cook on low. Until the cheese is melted and bubblyβabout 5-8 minutes. Serve hot.
Notes
To make this recipe gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. Thatβs suitable for thickening sauces. Ensure your corn tortillas are certified gluten-free. As some brands might have cross-contamination. The rest of the ingredients are naturally gluten-free. Making this an easy adaptation. For those with gluten sensitivities. The sauce remains just as creamy and delicious. And no one will even notice the difference!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
