We are in the creamy, comfort food mode right now. Chicken Enchilada Verde the other night and One Pan Sour Cream Chicken Enchilada last night. Our life is out of control right now. It seems all I am doing is getting in a car and dropping one person off and running the the next spot to pick another one up all day long. We have eaten more food out lately than I care to admit. We actually cooked a turkey the other night just so I could have cooked meat to have for the rest of the week to make sandwiches and other dishes. Hopefully life will calm down soon.
This was exactly what we needed. It had a nice creamy sauce and a delicious flavor. It can be made in one pan so there is not a ton of clean.
- 4 tablespoons butter
- 4 1/2 tablespoons flour
- 2 1/2 cups chicken stock
- 1 (4 oz) can chopped green chiles
- 1 tablespoon chili powder
- 1-2 tablespoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 chicken breasts, boneless and skinless pounded down to 1/2″ thickness
- 1 1/2 cups sour cream
- 12 flour or corn tortillas, cut into bite size pieces
- 2 cups cheddar cheese, shredded
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 5 minutes.
Stir chili powder, cumin, salt, black pepper, and green chiles 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.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to cut into bite-sized pieces.
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 4-8 minutes until bubbly and the cheese is melted.