Prep Time: 20 mins | Cook Time: 28 mins | Total Time: 48 mins | Yield: 8 Servings
I love this dish so much! Oh, man, you have got to give this one a try! Feel free to add more ingredients if you want. Enjoy!
3 tbsp butter
3 tbsp all-purpose flour
2 c chicken broth
1 (4 oz) can of chopped green chillies
1 (4 oz) can of sliced black olives
½ tsp kosher salt
¼ tsp dried oregano
⅛ tsp chipotle chile powder
3 skinless, boneless chicken breast halves
1 c sour cream
12 (6 inches) corn tortillas, cut into bite-size pieces
1 c shredded Colby-Jack cheese, or to taste
Step 1: Place a large skillet on the stove and turn the heat to medium.
Step 2: Add butter and allow it to melt.
Step 3: Add the flour. Stir and cook for a minute.
Step 4: Add the chicken broth. Stir and cook for 2 minutes or until the texture of the sauce becomes thick.
Step 5: Add the olives, green chilis, oregano, chipotle chilli powder, and salt. Stir until well mixed.
Step 6: Add the chicken breasts and simmer.
Step 7: Turn the heat down to low. Cover the skillet and cook the chicken for about 15 minutes or until done.
Step 8: Transfer the chicken onto a clean plate, then use two forks to shred them into small pieces.
Step 9: Add the sour cream and stir until well mixed.
Step 10: Put the shredded chicken back to the skillet and stir until just mixed.
Step 11: Add the tortillas and stir until well mixed.
Step 12: Add the Colby-Jack cheese on top.
Step 13: Cover again and cool for 5 minutes or until the cheese has melted completely.
Step 14: Serve hot and enjoy!
Protein: 16.1g32 % | Carbohydrates: 23.3g8 % | Dietary Fiber: 3.2g13 % | Sugars: 1.1g | Fat: 19.5g30 % | Saturated Fat: 10.9g55 % | Cholesterol: 63.9mg21 % | Vitamin A Iu: 486.2IU10 % | Niacin | Equivalents: 5.5mg42 % | Vitamin B6: 0.2mg13 % | Vitamin C: 9.9mg17 % | Folate: 13mcg3 % | Calcium: 84.4mg8 % | Iron: 1.4mg8 % | Magnesium: 41.5mg15 % | Potassium: 199.7mg6 % | Sodium: 909.3mg36 % | Thiamin: 0.1mg9 % | Calories From Fat: 175.1
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