Ingredients
8
8 servings
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •2 cups chicken broth
- •1 (4 ounce) can chopped green chilies
- •1 (4 ounce) can sliced black olives
- •0.5 teaspoon kosher salt
- •0.25 teaspoon dried oregano
- •0.125 teaspoon chipotle chile powder
- •3 skinless, boneless chicken breast halves
- •1 cup sour cream
- •12 (6 inch) corn tortillas, cut into bite-size pieces
- •1 cup shredded Colby-Jack cheese, or to taste
Instructions
- Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
- Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
- Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.
Nutritional Facts
Per 8 servings
- Calories: 328
- Carbohydrate: 23g
- Fat: 20g
- Fiber: 3g
- Protein: 16g
- Sugar: 1g
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