One-Pan Sour Cream Chicken Enchilada Skillet

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 can chopped green chilies , 4 ounce
• 1 can sliced black olives , 4 ounce
• 0.5 teaspoons kosher salt
• 0.25 teaspoons dried oregano
• 0.13 teaspoons chipotle chile powder
• 3 skinless , boneless chicken breast halves
• 1 cup sour cream
• 12 corns tortillas , 6 inch
• 1 cup shredded Colby-Jack cheese , or to taste

Instructions

1. 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.

2. 2

   Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken 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).

3. 3

   Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.

4. 4

   Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.