The school routine is in full swing! Crazy days are here again! Trying to make sure my family is eating a decent meal and keeping everyone’s schedule going to a big feat. There is always a balancing act to make sure homework is done and they go to their extracurricular activities. My Andie loves sour cream enchiladas, I guess any variations on Mexican food. So the other night, I decided to try to make a one skillet meal and it turned out so good! Easy to make and your family will love it!
2 1/2 cups shredded and cooked chicken- we love to use rotisserie chicken
3 Tablespoons flour
1 small onion, diced
1 to 2 cloves garlic, minced
1 jalapeno, diced ( with seeds “hot”, without “mild”,depending on how much heat you want)
2 cups chicken broth
1 cup sour cream
3 cups Mexican cheese blend- shredded
3 Tablespoons butter
4 ounce can diced green chilles
2 cups crumbled tortilla chips
2 green onion, chopped- for garnish
- In a large skillet, melt butter over a medium heat. Add the onion and garlic for about 4 minutes.
- Stir flour into butter and whisk for a minute over heat. Add the broth and whisk together. Cook until it’s thick and is bubbling.
- Take off the heat and let cool for a couple of minutes, so the sour cream won’t curdle. Add the chicken, sour cream, chilies, jalapeno, and 1 1/2 cups of the cheese. Turn the stove down to low.
- Top with chips and the rest of the cheese. Cover skillet with lid and allow to cook until the cheese has melted.