One-Pan Sour Cream Chicken Enchilada Skillet

Recipe View In a large, oven-safe skillet (cast iron recommended), melt butter over medium heat. (1 minute)

Recipe View Whisk in flour and cook, stirring constantly, for 1 minute to create a roux.

Recipe View Gradually whisk in chicken broth until smooth. Cook, stirring frequently, until the sauce thickens slightly, about 2-3 minutes.

Recipe View Stir in green chilies, olives, salt, oregano, and chipotle chile powder. Bring to a simmer.

Recipe View Nestle chicken breasts into the sauce. Reduce heat to low, cover, and simmer until chicken is cooked through and no longer pink, about 15 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Recipe View Remove chicken from the skillet and set aside on a plate to cool slightly. Leave the sauce simmering on low.

Recipe View Shred the chicken into bite-sized pieces using two forks.

Recipe View Stir in sour cream until fully incorporated into the sauce.

Recipe View Return shredded chicken to the skillet. Add tortilla pieces and stir to combine, ensuring they are coated in the sauce.

Recipe View Sprinkle Colby-Jack cheese evenly over the top.

Recipe View Cover the skillet and cook until the cheese is melted and bubbly, about 5-8 minutes. Alternatively, for a more golden-brown top, place the skillet under a broiler for 2-3 minutes, watching carefully to prevent burning.