If you LOVE cheesy chicken enchiladas but don't have time to make them the traditional way, this is the perfect recipe for you! You can use left-over chicken or even a rotisserie chicken to make this dinner quick and easy on busy weeknight.
Ingredients
2 lbs Cooked Chicken, shredded
3 tbsp butter
3 tbsp all purpose flour
¼ cup taco seasoning (or one packet)
1 4 oz can mild diced green chilies
1 2.2 oz can sliced black olives
1 15 oz. can black beans, low sodium (drained)
2 cups chicken broth, low sodium
1 C. sour cream
8 corn tortillas
2 Cups Mexican blend cheese (divided)
Instructions
in a large skillet melt butter over medium heat. Whisk in flour, cook for 1 minute. Whisk in chicken broth. Continue whisking until smooth and the sauce thickens for about 3 mins.
Add in green chilies, olives, black beans and taco seasoning, stirring well to combine
Reduce heat and add in cooked, shredded chicken. half of the cheese and sour cream, stir well.
Stack 8 corn tortillas together and cut into bite sized pieces, add to skillet
Cook on low for 3-5 mins. or until the tortillas are warmed through
Top with remaining cheese, then let it melt
Recipe by The Family Fudge at https://thefamilyfudge.com/2017/03/01/cheesy-chicken-enchilada-skillet/