So much easier to make enchiladas in one skillet than to individually wrap each one!

Brook

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Recipe Summary

prep:
20 mins
cook:
28 mins
total:
48 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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 Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

Nutrition Facts

328 calories; protein 16.1g; carbohydrates 23.3g; fat 19.5g; cholesterol 63.9mg; sodium 909.3mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/29/2020
We enjoyed it! I used flour tortillas and topped each portion with chopped tomatoes and a sprinkle of fresh cilantro. I will make it again. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2020
We enjoyed it! I used flour tortillas and topped each portion with chopped tomatoes and a sprinkle of fresh cilantro. I will make it again. Read More
Rating: 5 stars
03/31/2018
All the chicken enchilada taste without the fuss! Necessity required one change--I didn't have chicken broth so used bouillon instead. My husband wasn't hungry due to a late lunch and said he'd have "a taste." He's now eating his second serving. The recipe didn't say if the olives & chilies should be drained; I drained the former but not the latter. I thought 12 tortillas might be too many and only used 8; won't make that mistake again:-) My only criticism is it wasn't as spicy as I like so next time I'll add more chipotle. Read More
Rating: 4 stars
04/12/2020
I used ground chicken instead and grounded it up further after it simmered then returned it to the pan. Family seemed to enjoy it so I'll make it again but following the recipe exactly to compare. Read More
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Rating: 4 stars
03/01/2021
Good consistency. I will add more chiles and spices. Read More
Rating: 5 stars
03/01/2021
I LOVED this!!! I doubled the recipe which fed my 3 high schoolers, my 11 year old and my hungry husband AND had extra for leftovers! Lol! They raved over it about how much they loved it. Only change I made was I used a can of Rotel in place of the chillies! I just had them on hand instead! Fantastic! Thank you for sharing this recipe! Read More
Rating: 5 stars
03/04/2021
Absolutely delicious. However I put green enchilada sauce in my sauce along with a little bit of taco seasoning and it was absolutely delicious. Oh I also didn't put black olives in it not everybody in my family likes black olives.. Read More
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Rating: 5 stars
02/09/2019
YUMMO!!!! Read More
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