Chicken Enchilada Skillet

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

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

⅛ 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

Wskazówki

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.

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).

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

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.

Wartości Odżywcze

• Kalorie: 328 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 64 mg
• Sód: 909 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 1 g
• Białko: 16 g