Creamy Chicken Enchilada Skillet

By GratefulSea

source: https://www.bettycrocker.com/recipes/creamy-chicken-enchilada-skillet/c518b709-9550-4387-a552-016dc240ff5d

Ingredients

• 3 Tablespoons butter
• 1 medium yellow onion, diced (1 cup)
• 1 serrano chile, seeded and finely diced, if desired
• 3 Tablespoons all-purpose flour
• 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup sour cream
• 3 cups shredded deli rotisserie chicken
• 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
• 12 corn tortillas (6-inch), cut into 1-inch squares
• 1 cup shredded Colby-Jack cheese (4 oz)
• 1/4 cup chopped fresh cilantro leaves (or substitute green onions or ripe olives)
• 1/2 cup diced red onion
• Lime wedges

Preparation

Step 1

In 12-inch skillet, heat butter over medium heat. Add yellow onion and serrano chile. Cook 4 to 6 minutes, stirring occasionally, until vegetables are softened. Add flour and taco seasoning mix; continue to cook 1 minute, stirring constantly. Beat in broth with whisk; heat to boiling. Reduce heat to medium-low; simmer 2 to 5 minutes or until slightly thickened.

Add sour cream; beat with whisk until fully incorporated. Stir in chicken, green chiles and tortillas. Cover; cook over medium-low heat 5 to 7 minutes, stirring occasionally, until mixture is heated through. Sprinkle cheese over top. Reduce heat to low. Cover; cook 2 to 3 minutes or until cheese is melted.

Garnish with cilantro leaves and red onion; serve with lime wedges on the side.