Tried and True! This was OUR Saturday Supper. We got home from helping our friends move into their new home. I had defrosted chicken and had no idea what to do with it so I went searching! Found this is 5 minutes, checked if I had most ingredients and I was off to cooking my family dinner in 20 minutes. Some of my favorite meals start out this way. n addition to finding a recipe, I also have to find something that my whole family will like. Almost impossible. Everyone was happy with this meal. A couple of changes I made: I omitted the green chilis because I didn’t have them. I added broccoli because I am a big believer in every meal having veggies. I did not shred the chicken because I didn’t have it in me! I served over rice! Enjoy This recipe is from Heather Likes Food.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon chipotle chili powder optional
- 1/4 teaspoon oregano
- 4 ounces chopped green chiles
- 4 ounces chopped black olives
- 3 whole boneless skinless chicken breast halves
- 1 cup sour cream
- 12 whole corn tortillas cut into bite-sized pieces
- 2 cups colby-jack cheese grated
Instructions
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In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.
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Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
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Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
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Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
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