Ingredients:

• 3 Tablespoons butter
• 3 Tablespoons all purpose flour
• 2 cups chicken broth
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon Chipotle 'Morita' Chile Powder
• 1/4 teaspoon Mexican Oregano
• 1 4oz can green chiles, chopped
• 1 4oz can black olives, chopped
• 1 lb boneless, skinless chicken breasts
• 1 cup sour cream
• 12 corn tortillas, cut into bite-sized pieces
• 1 cup colby-jack cheese, grated

Directions:

1. In a large skillet, heat butter over medium heat until melted.
2. Stir in flour, cook for 1 minute and slowly whisk in chicken broth. Continue stirring until smooth and thickened - about 2-3 minutes.
3. Stir chipotle chile powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan.
4. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked to an internal temperature of 165 degrees.
5. Remove chicken from pan, leaving the heat on low, and cut chicken into bite-sized pieces.
6. Stir sour cream into the sauce and return chicken to the pan along with the tortillas.
7. Stir until combined and top with grated cheese
8. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

Serves: 6 servings

Nutritional Information (per serving):

Calories 420.2
Total Fat 23.3 g
Saturated Fat 12.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.7 g
Cholesterol 90.9 mg
Sodium 549.70 mg
Potassium 159.80 mg
Total Carbohydrate 29.0 g
Dietary Fiber 3.4 g
Sugars 0.5 g
Protein 25.2 g