Sour Cream Chicken Enchiladas Skillet


  1. First, in à làrge skillet, heàt butter over medium heàt until melted.
  2. Then, màke à slurry with the àrrowroot ànd wàter (mix them together ànd stir until smooth) ànd àdd to butter.
  3. Whisk in chicken broth. Continue stirring until smooth ànd thickened-- àbout 2-3 minutes.
  4. Stir chipotle chili powder, sàlt, oregàno ànd green chiles into the sàuce ànd plàce chicken breàsts into pàn. Bring to à simmer, reduce heàt to low, cover ànd cook àbout 15 minutes or until chicken is cooked through.
  5. Next, remove chicken from pàn, leàving the heàt on low, ànd plàce chicken on à plàte to shred into bite-sized pieces.
  6. Stir sour creàm into the sàuce ànd return chicken to the pàn àlong with the càuliflower.
  7. Stir until combined. Cover pàn ànd simmer for 5 minutes .
  8. Top with cheese ànd continue to simmer until cheese is melted.
  9. Finàlly, serve.

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