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One-Pan Sour Cream Chicken Enchilada Skillet

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"So much easier to make enchiladas in one skillet than to individually wrap each one!"
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48 m servings 327 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 327 calories; 19.5 g fat; 23.3 g carbohydrates; 16.1 g protein; 64 mg cholesterol; 909 mg sodium. Full nutrition

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