I am SO thrilled to have a recipe like this in the mix! As much as my family loves Mexican food, it’s about time I have something in the rotation!
The creaminess of it is soooo delicious, you will never care to go back to regular old enchiladas again!
This one-pan skillet sour cream enchilada dish also makes it easy for everyone! Only one dish to clean?! Yes, please!
Ingredients:
- 3 Tbsp Butter
- 3 Tbsp All purpose flour
- 2 CUPS Chicken broth
- 1/2 tsp Kosher salt
- 1/8 tsp Chipotle chili powder
- 1/4 tsp Oregano
- 1 4oz Can chopped green chiles
- 1 4oz Can chopped black olives
- Shredded Rotisserie chicken
- 1 CUP Sour cream
- 12 Corn tortillas, cut into bite-sized pieces
- 1 1/2 CUP Colby-jack cheese, grated
Directions:
- 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.
- Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce.
- Let Simmer for about 5 minutes then add sour cream and tortillas. Stir around then add cooked chicken in.
- Cook for an additional 5 minuets adding cheese in towards the end.
- Enjoy!
