One Pan Sour Cream Chicken Enchilada Skillet

• tablespoons margarine↗3 tablespoons
• tablespoons all-purpose flour↗3 tablespoons
• cups chicken broth↗2 cups
• teaspoon kosher salt↗1⁄2 teaspoon
• teaspoon chili powder↗1⁄4 teaspoon
• teaspoon ground oregano↗1⁄4 teaspoon
• (4 ounce) can green chilies, chopped↗1
• (2 1/4 ounce) can black olives, sliced↗1
• lb chicken breast, boneless and skinless, cut into bite sized pieces↗1 lb
• cup light sour cream↗1 cup
• corn tortillas, 6 inch diameter, cut into bite sized pieces↗12

  12

• cup colby-monterey jack cheese, shredded↗1 cup

Step-by-step instructions

1. 1

   In a large skillet, heat margarine over medium heat until melted.

2. 2

   Stir in flour and cook for 1 minute.

3. 3

   Whisk in chicken broth.

4. 4

   Continue stirring until smooth and thickened, about 2 to 3 minutes.

5. 5

   Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce.

6. 6

   Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.

7. 7

   Stir sour cream into the sauce.

8. 8

   Add tortilla pieces to the sauce and stir until combined.

9. 9

   Top sauce with the grated cheese.

10. 10

    Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.