One-Pan Sour Cream Chicken Enchilada Skillet

Melt butter in a large skillet over medium heat.

Stir in flour; cook for 1 minute.

Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.

Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce.

Add chicken breasts and bring to a simmer.

Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove chicken from the skillet, leaving heat on low.

Place chicken on a plate; shred into bite-size pieces.

Stir sour cream into the sauce.

Return chicken to the skillet; add tortilla pieces.

Stir until combined and top with Colby-Jack cheese.

Cover and cook until bubbly and melted, 5 to 8 minutes.