Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients
 3 tbsp butter
 3 tbsp all purpose flour
 2 cups chicken broth
 ½ tsp kosher salt
  tsp chipotle chili powder
 ¼ tsp oregano
 3 Serrano peppers, seeded & chopped
 4.50 oz cans sliced black olives, drained
 3 boneless, skinless chicken breast halves
 1 cup Odyssey Greek Sour Cream
 8 5-inch corn tortiallas, cut into bite size pieces
 2 cups colby jack cheese, shredded
 ¼ cup cilantro, finely chopped
Directions
1

Heat butter in a large skillet over medium heat until melted.
Stir in flour, cooking for 1 minute and then whisk in chicken broth.
Stir 2-3 minutes or until smooth and thickened.

2

Stir chili powder, salt, oregano, peppers, and black olives into the sauce.
Place chicken into pan and bring to a simmer.
Reduce heat to low, cover and cook for about 15 minutes or until chicken is fully cooked.

3

Leaving the heat on low, remove chicken from pan and place on cutting board, shredding into bite-sized pieces.

4

Stir Greek sour cream into the sauce, add tortillas and chicken.
Stir until combined and top with shredded cheese.
Cover pan and cook until bubbly and the cheese is melted (about 5 minutes).

5

Sprinkle with chopped cilantro.

Enjoy!

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 480
% Daily Value *
Total Fat 28g44%
Saturated Fat 14.7g74%
Trans Fat 0g
Cholesterol 120.3mg41%
Sodium 478.5mg20%
Potassium 122.1mg4%
Total Carbohydrate 19.8g7%
Dietary Fiber 1.6g7%
Sugars 1.5g
Protein 28.3g57%

Vitamin A 19.5%
Vitamin C 3.2%
Calcium 42.2%
Iron 12.3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 3 tbsp butter
 3 tbsp all purpose flour
 2 cups chicken broth
 ½ tsp kosher salt
  tsp chipotle chili powder
 ¼ tsp oregano
 3 Serrano peppers, seeded & chopped
 4.50 oz cans sliced black olives, drained
 3 boneless, skinless chicken breast halves
 1 cup Odyssey Greek Sour Cream
 8 5-inch corn tortiallas, cut into bite size pieces
 2 cups colby jack cheese, shredded
 ¼ cup cilantro, finely chopped

Directions

Directions
1

Heat butter in a large skillet over medium heat until melted.
Stir in flour, cooking for 1 minute and then whisk in chicken broth.
Stir 2-3 minutes or until smooth and thickened.

2

Stir chili powder, salt, oregano, peppers, and black olives into the sauce.
Place chicken into pan and bring to a simmer.
Reduce heat to low, cover and cook for about 15 minutes or until chicken is fully cooked.

3

Leaving the heat on low, remove chicken from pan and place on cutting board, shredding into bite-sized pieces.

4

Stir Greek sour cream into the sauce, add tortillas and chicken.
Stir until combined and top with shredded cheese.
Cover pan and cook until bubbly and the cheese is melted (about 5 minutes).

5

Sprinkle with chopped cilantro.

Enjoy!

Greek Sour Cream Chicken Enchilada Skillet
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06March
2019

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