One Pan Sour Cream Chicken Enchilada Skillet

This was a nice quick and easy meal.  With the corn tortilla it reminded me of a type of chicken and dumplings.  I guess it could be Mexican chicken and dumplings.  I know it calls it a skillet but I used a pot.  I tend to make a mess stirring when I use a skillet that is full.  This was another quick and easy meal that you can add to your rotation.

I forgot to take a picture of the plate after it has been dished up.  When you serve this add a little extra cheese on top.  You can also add a little cilantro too.

The only thing you might need to pick up for this recipe is the corn tortillas.  The rest I know I keep in the pantry.

Start by adding 3 Tablespoons butter and 3 Tablespoons flour to the pan.  Melt the butter and whisk until all the flour lumps are gone.

Measure out 2 cups chicken broth.  Which is one small can.  I really do not like the smell of chicken broth.

Your roux is ready.

Add the broth.

Whisk until smooth.

Now I did this a little differently that the recipe called for.  You were to put your whole chicken breast in and let them cook in the broth. I cut my chicken up into pieces so it would cook quicker.  Then after it is cooked You will shred it so don't worry.

Measure out 1 cup sour cream

1/4 teaspoon oregano

1/8 teaspoon chipotle chili powder.  If you do not have this you can use regular chili powder and add just a little bit more.

1/2 teaspoon kosher salt

4 oz can of green chilies

Cut up 12 corn tortillas

Then take the chicken out and shred it.

I took it out and put it on a plate.

Then put the chicken back in the pot.

Add the sour cream

green chilies

The tortilla pieces

Stir well and let the tortillas get hot.

Add 1-2 cups shredded cheese.  Save some for the top.

Stir until the cheese is melted.

This was leftovers that the husband was taking in to work the next day.  Sorry I forgot to take a picture of the plates.  This was not a spicy dish at all more of a comfort food.

One Pan Sour Cream Chicken Enchilada Skillet Recipe

3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1/2 teaspoon Kosher salt
1/8 teaspoon chipotle chili powder
1/4 teaspoon oregano
4 oz can chopped green chilies
2-3 chicken breast
1 cup sour cream
12 corn tortillas
1-2 cups Colby Jack cheese

Cheesy Chicken and Rice Bake

It seems like I have been using rice a lot in my recipes lately.  You will see in the coming days.  I think you will like this recipe.  It is very easy to put together and doesn't take long.  You can substitute brown rice for the white rice if you like.  I would have but I was out of my brown rice.  Also if you want to pick up a precooked chicken at the store you could use that as well. Something I did right before we tore out our kitchen a couple of years ago was cook several chicken breast at one time.  Go ahead a shred them and freeze them in freezer bags.  All you had to do was take them out and thaw.  That is a big time saver as well. Just something to think about. 

Yes we used our Star Wars plates that evening. 

The recipe called for green chilies.  They are not normally spicy.  I did not have green chilies but I did have a can of jalapeños.  I used those.  It did add some heat to this dish.  I half and half I think would be really good. I might try that next time.

I cooked and cut up two chicken breast.  Add 3/4 cup frozen corn to that.

One can drained and rinsed black beans.

4 cups cooked rice

1 cup sour cream

can of green chilies

1/2 cup salsa

Mix well.

Mix in one cup of grated cheese.

Stir well.

Add to a casserole dish.  Add some cheese to the top.  Place in a preheated 350 oven and bake for 20-25 minutes.

While it was baking I went out to my herb garden for some cilantro.

I have planted some new things this year.  Purple basil.

My fresh cilantro.

After I have washed it I put it in my little herb, I don't know what to exactly call it.

Put the leaves in.

Close it and then...

Casserole is out.

Dish it up.

Then sprinkle with fresh cilantro.  My husband took leftovers for lunch with some flour tortillas and he said it was good wrapped up in them as well.  So another way to enjoy the leftovers.

Cheesy Chicken and Rice Bake Recipe
2 chicken breast
4 cups cooked rice
3/4 cup frozen corn
1 can black beans
1 cup sour cream
1 can green chilies
1/2 cup salsa
1 cup cheese
cilantro

Preheat oven to 350.  Bake 20-25 minutes.

Shrimp Tacos with Chili Cream Sauce

These were a nice twist to our normal tacos. 

 This is a really quick easy meal.  It probably took 15 minutes or so from start to finish.

 I melted a little butter in a skillet.

 Peel and clean your shrimp.  Frozen shrimp are really great to keep in the freezer.  They take just a few minutes to thaw which makes a last minute meal plan work.

 I used some regular taco seasoning to season the shrimp.  I put the shrimp in the zip lock bag and then sprinkle with the seasoning. I put the shrimp in the skillet to cook.

 While the shrimp are cooking you can get the tortillas ready.  I bought these little taco holders on Amazon.  They work really well.

 Another great shortcut is the shredded lettuce you can buy in a bag at the store.  Add the lettuce in the bottom.

 Add tomatoes if you must.

 The shrimp are cooking.  Turn them after a couple of minutes to cook the other side.

 Don't they look really good. Take up.

 Then add the shrimp to the tacos.

 Add some of the chili cream sauce on top.

 I made the sauce earlier in the morning so the flavors had time to blend.

 1 teaspoon chili powder

 1 Tablespoon mayo

 2 Tablespoons sour cream

 1 teaspoon chili sauce

 Juice of one lime

I doubled the recipe so we would have enough.  Stir well, cover, and put in the fridge.

Then drizzle on top of the tacos.  It adds some really nice flavor to the tacos.

Shrimp Tacos with Chili Cream Sauce Recipe

Shrimp

Flour tortillas

taco seasoning mix

lettuce

tomato

Chili Cream Sauce

2 Tablespoons sour cream

1 Tablespoon mayo

juice of one lime

1 teaspoon chili sauce

1 teaspoon chili powder