One Pan Sour Cream Chicken Enchilada Skillet
This easy and flavorful One Pan Sour Cream Chicken Enchilada Skillet is a simple twist on traditional enchiladas. Packed with creamy sour cream sauce, tender chicken, and melted cheese, it’s the perfect one-skillet meal that’ll please the whole family in just 35 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon kosher salt
⅛ teaspoon chipotle chili powder (optional)
¼ 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
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In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
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Whisk in chicken broth and continue stirring until the mixture thickens, about 2-3 minutes.
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Stir in chipotle chili powder, salt, oregano, green chiles, and black olives. Add chicken breasts to the pan, bring to a simmer, cover, and cook for about 15 minutes or until the chicken is fully cooked.
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Remove the chicken from the skillet, leaving the heat on low. Shred the chicken into bite-sized pieces.
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Stir sour cream into the sauce. Add the shredded chicken back to the pan, followed by the cut tortillas. Stir to combine, then top with grated cheese.
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Cover and cook for 5-8 minutes, or until the cheese is melted and bubbly.
Notes
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a skillet over medium heat, or microwave individual servings for 1-2 minutes.
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Freezing: This dish freezes well for up to 3 months. Be sure to cool it completely before storing.
