One Pot Creamy Chicken Enchilada Skillet

3 tablespoons butter

½ medium onion, diced

3 tablespoons all-purpose flour

2 cups chicken broth

½ teaspoon salt

¼ teaspoon chipotle chili powder

¼ teaspoon cumin

¼ teaspoon oregano

3 boneless, skinless chicken breasts

1 cup sour cream

1 can Rotel tomatoes, drained

1 (4-ounce) can sliced black olives, drained

10 (6-inch) corn tortillas, cut into bite-sized pieces

1 ½ cups shredded Mexican cheese or Colby Jack cheese

2 tablespoons chopped fresh cilantro

Directions at spicysouthernkitchen.com

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