This One Pan Sour Cream Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It�s cheesy, creamy, zesty and your family is going to love it!

Cheesy, creamy, zesty and so much easier than spending your day rolling enchiladas up, this sour cream enchilada skillet become your new favorite weeknight meal!

Ingredients

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon chipotle chili powder optional
• 1/4 teaspoon oregano
• 4 ounces chopped green chiles
• 4 ounces chopped black olives
• 3 whole boneless skinless chicken breast halves
• 1 cup sour cream
• 12 whole corn tortillas cut into bite-sized pieces
• 2 cups colby-jack cheese grated

Instructions

1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
2. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
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Get full recipe @ heatherlikesfood.com

Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead side dish. This stuffing is perfect to serve along side turkey dinner!

Once I started cooking my stuffing in my slow cooker, it�s the only way I make it now!  Not only is it easy and delicious, it can be prepared up to 24 hours in advance making it the perfect side during a busy meal! Turkey dinner is a big undertaking so I try to plan ahead as much as I can both before the meal and on turkey day (I use this turkey dinner planner to keep everything in order).

INGREDIENTS

• 1 cup butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt or to taste
• 2 teaspoons poultry seasoning store bought or homemade
• 2 medium onions diced
• 2 cups celery chopped
• 6 cups cubed and dried white bread
• 6 cups cubed and dried brown bread
• 1/4 cup chopped parsley
• fresh herbs to taste thyme, sage, rosemary (optional)
• 3-4 cups chicken broth
• 2 eggs

INSTRUCTIONS

1. Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
2. Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
3. Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
4. Cover and refrigerate overnight if making ahead of time.
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Get full recipe CROCK POT STUFFING @ spendwithpennies.com