One Pan Sour Cream Chicken Enchilada Skillet

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Alright, folks here’s the deal. I love sour cream chicken enchiladas with a giant pink puffy heart, but I hardly ever make them. By the time dinnertime rears its ugly head, the last thing I want to do is attempt to roll up enchiladas (like these delicious green chile and cheese ones) while my toddler plays the part of Godzilla in my kitchen.

Seriously, this kid.

Is it a boy thing? My girls were not climbers and into everything like he is. It’s about all I can do every day to keep him from killing himself, let alone make some dang enchiladas.

Ingredients

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon chipotle chili powder optional
• 1/4 teaspoon oregano
• 4 ounces chopped green chiles
• 4 ounces chopped black olives
• 3 whole boneless skinless chicken breast halves
• 1 cup sour cream
• 12 whole corn tortillas cut into bite-sized pieces
• 2 cups colby-jack cheese grated

Instructions

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

for full recipes please see : heatherlikesfood.com

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