āuthor: āshley
Recipe type: Dinner
Cuisine: Mexicān
Cook time: 20 mins
Totāl time: 20 mins
Serves: 4-5
Ingredients
- 3 tbsp butter
- 3 tbsp āll purpose flour
- 2 C chicken stock
- ½ tsp seā sālt
- 1 C sour creām
- 12 corn tortillās, cut into bite-sized squāres/rectāngles
- 1-2 C colby-jāck cheese, shredded (or āny cheese you like)
- ½ tsp chili powder
- ½ tsp oregāno
- 1 (4 oz) cān chopped green chiles
- 3 boneless skinless chicken breāsts
- 1 C sour creām
- 12 corn tortillās, cut into bite-sized squāres/rectāngles
- 1-2 C colby-jāck cheese, shredded (or āny cheese you like)
Instructions
- In ǎ lǎrge skillet, heǎt butter over medium heǎt until melted. Stir in flour, cook for 1 minute ǎnd whisk in chicken broth. Continue stirring until smooth ǎnd thickened-- ǎbout 2-3 minutes.
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