Monday Recipe
Skillet Sour Cream Chicken Enchilada
Easy, good, and one pan. What’s not to like?
You’ll Need:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
? teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste
You’ll Do:
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) Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts 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) Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
4) Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.
Hat tip to All Recipes.
Category: Cooking
Welp, this is right up your alley of 1 dish cooking. Guess the tortilla thingies act as a cat headed biscuit, giving a little body and to act as a sopping up for the pot likker. I do gots some boneless yard bird boobs in the freezerator, and some tortillas in a Taco Kit I bought awhile back. Gotta be easy on the chilies and such tho, they don’t like me so much anymore. Oh well, that’s why I keep Prilosec handy.
Tankes Matey…Let’s eat!
Sounds interesting. I may try this out but use Chihuahua cheese instead and add some chopped Jalapeños and Fresno peppers instead of the green chilis.
If you can find them, try New Mexico green chiles (roasted and chopped), they can be found in hot and extra hot.
Tried ‘em before when I was working in New Mexico. More of a Jalapeño guy, but those Fresno’s have a nice, smooth heat, if that makes any sense. Tried them out the last time I made chili and they gave it a nice kick without overwhelming the dish.
Pappy, do you “milk” the Chihuahua yourself to get the cheese? 😛
You know Chihuahua is the largest state in Mexico, right? Also, Chihuahua cheese is derived from a cheese brought by Mennonites to the mountainous regions of that state. Matter of fact, there’s still Mennonite populations in that state that still speak their German dialect. To quote Paul Harvey: “Now you know….the rest of the story!”