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One Pan Sour Cream Chicken Enchilada Skillet

This One Pan Sour Cream Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It’s cheesy, creamy, zesty and your family is going to love it!

Folks here is the deal. I love sour cream chicken enchiladas but they are hardly ever made by me. From now dinnertime rears its ugly head, the last thing I need to do is try to roll up enchiladas (like those yummy green chile and cheese ones) while my toddler plays the role of Godzilla in my kitchen.

Seriously, this kid.

Is it a boy thing? My girls were to and not climbers everything like he's. It is about all that I can do daily to keep him from killing himself make some enchiladas that are dang.

Thus, chicken enchiladas are made by us. They have of the flavor of your enchiladas but take work! Are you sold yet?

Recipe adapted from here
One Pan Sour Cream Chicken Enchilada Skillet
ìngredìents
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups chìcken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon chìpotle chìlì powder optìonal
  • 1/4 teaspoon oregano
  • 4 ounces chopped green chìles
  • 4 ounces chopped black olìves
  • 3 whole boneless skìnless chìcken breast halves
  • 1 cup sour cream
  • 12 whole corn tortìllas cut ìnto bìte-sìzed pìeces
  • 2 cups colby-jack cheese grated
Directions
  1. In a large skillet, heat butter over Moderate heat until melted.
  2. Stir in flour, cook 1 minute and whisk in chicken broth. Continue stirring until thickened and smooth -- about 2-3 minutes.
  3. Stir chipotle chili powder, salt, oregano, green chiles and black olives to the sauce and put chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or till chicken is cooked through.
  4. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
  5. Stir sour cream to the sauce and return chicken to the pan together with the tortillas. Stir until blended and top. Cover pan and cook until bubbly and the cheese is melted.

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