Skillet Sour Cream Chicken Enchilada

Name: Skillet Sour Cream Chicken Enchilada Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 3 tbsp margarine or butter; 3 tbsp flour; 2 cup vegetable stock; 1 can chopped green chiles; 2 chicken breasts cooked and shredded; 1 cup low fat sour cream; 5 corn tortillas; 1 cup yellow corn (drained); 1.5 cup black beans (rinsed and drained); .5 cup diced onion; 1 cup shredded cheddar cheese

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 10

Ingredients

3 tbsp margarine or butter3 tbsp flour2 cup vegetable stock1 can chopped green chiles2 chicken breasts, cooked and shredded1 cup low fat sour cream 5 corn tortillas1 cup yellow corn (drained)1.5 cup black beans (rinsed and drained).5 cup diced onion1 cup shredded cheddar cheese

Directions

In large cast iron skillet, melt butter over medium heat. Stir in flour, cook for one minute then whisk in stock. Continue stirring until smooth and thickened, about 2-3 minutes. Add chili powder, salt, oregano, green chiles into sauce. Add shredded chicken and bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is warmed through. Stir in sour cream and add beans and corn. Top with grated cheese. Cover pan and cook 5-8 minutes, until bubbly and cheese is melted.

Serving Size:�Makes 8-10 servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving