Main Dish

Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 TBSP of butter; 1 onion (chopped); 3 TBSP of flour; 2 cups of chicken broth; 1/2 tsp each of salt (pepper, paprika, and chili powder); 1/4 cup of green chiles; 3 chicken breasts; 10 white corn tortillas (cut into bite size pieces); 1 cup of sour cream; 2 cups of shredded cheese (I used Colby & Monterey Jack); Fresh cilantro

porties

10 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

3 TBSP of butter

1 onion (chopped)

3 TBSP of flour

2 cups of chicken broth

1/2 tsp each of salt (pepper, paprika, and chili powder)

1/4 cup of green chiles

3 chicken breasts

10 white corn tortillas (cut into bite size pieces)

1 cup of sour cream

2 cups of shredded cheese (I used Colby & Monterey Jack)

Fresh cilantro

Instructies

Melt butter in a skillet on medium heat and cook onions in the butter.

Add 3 TBSP of flour and stir together.

Add chicken broth, salt, pepper, paprika, chili powder, and green chiles to the skillet.

Stir everything together well and let it simmer until it thickens.

Add chicken breasts to the skillet and cover them in the sauce.

Cover and turn the heat down to medium low.

Cook chicken for about 15 minutes (the time it takes to cook will depend on how thick the chicken breasts are — mine were pretty thin).

Once chicken reaches an internal temperature of 165 degrees shred your chicken.

Add one cup of sour cream and add the cut up tortillas to the skillet. Mix everything together well.

Top with shredded cheese.

Broil in the oven for a few minutes to melt the cheese or you can cover the skillet with a lid and let it melt on the stove.

Once cheese has melted sprinkle on some cilantro and serve. Enjoy!