One Pan Sour Cream Chicken Enchilada Skillet - cooking recipe

Ingredients

3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1 (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 cup light sour cream
12 corn tortillas, 6 inch diameter, cut into bite sized pieces
1 cup colby-monterey jack cheese, shredded

Preparation

In a large skillet, heat margarine over medium heat until melted.
Stir in flour and cook for 1 minute.
Whisk in chicken broth.
Continue stirring until smooth and thickened, about 2 to 3 minutes.
Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce.
Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Stir sour cream into the sauce.
Add tortilla pieces to the sauce and stir until combined.
Top sauce with the grated cheese.
Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.