This skillet dish captures all the flavor of traditional chicken enchiladas—without the hassle of rolling them! It combines tender chicken, creamy sour cream sauce, melty cheese, and tortillas into a quick, family-friendly meal made entirely in one pan. Perfect for busy weeknights, it delivers satisfying Mexican-inspired flavors in under 35 minutes.
Why You’ll Love This Recipe:
- Quick & easy: Skip the rolling, just layer and stir.
- One-pan cleanup: Minimal mess!
- Customizable: Adjust the spice or add your favorite toppings.
Ingredients You’ll Need:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ tsp kosher salt
- ¼ tsp oregano
- ⅛ tsp chipotle chili powder (optional)
- 4 oz canned green chiles
- 4 oz black olives, chopped
- 3 boneless, skinless chicken breasts
- 1 cup sour cream
- 12 corn tortillas, cut into bite-sized pieces
- 2 cups Colby-Jack cheese, shredded
How to Make Sour Cream Chicken Enchilada Skillet:
- Prepare the Sauce: Melt butter in a large skillet. Whisk in flour, cooking for a minute, and gradually stir in broth. Cook until thickened.
- Season & Simmer: Add oregano, salt, chili powder, green chiles, and olives. Nestle the chicken breasts into the sauce and simmer for 15 minutes until cooked.
- Shred the Chicken: Remove chicken, shred, and stir sour cream into the sauce.
- Combine Everything: Add the chicken and tortilla pieces back into the skillet, stir well, and top with cheese.
- Melt the Cheese: Cover and cook until bubbly and melty, about 5-8 minutes.
Cooking Tips:
- Adjust Heat: Swap the broth with red enchilada sauce if you want more kick.
- Tortilla Swap: Flour tortillas can work, but corn tortillas provide a classic texture.
- Extra Creaminess: Add more sour cream or a splash of heavy cream if desired.
Details:
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired
Storage Instructions:
- Fridge: Store leftovers for 2-3 days.
- Freezer: This dish freezes well; reheat with a splash of broth to refresh the sauce.
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Conclusion:
This One-Pan Sour Cream Chicken Enchilada Skillet is the answer to those hectic nights when you need a warm, satisfying meal without extra work. It’s creamy, cheesy, and packed with flavor, making it the ultimate comfort food. Plus, with everything coming together in one skillet, cleanup is quick and easy. Whether you’re making dinner for the family or preparing meals for the week, this dish delivers every time. Try it out tonight, and don’t be surprised if it becomes a new favorite in your household!
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One-Pan Sour Cream Chicken Enchilada Skillet
Description
This skillet dish captures all the flavor of traditional chicken enchiladas—without the hassle of rolling them! It combines tender chicken, creamy sour cream sauce, melty cheese, and tortillas into a quick, family-friendly meal made entirely in one pan. Perfect for busy weeknights, it delivers satisfying Mexican-inspired flavors in under 35 minutes.
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ tsp kosher salt
- ¼ tsp oregano
- ⅛ tsp chipotle chili powder (optional)
- 4 oz canned green chiles
- 4 oz black olives, chopped
- 3 boneless, skinless chicken breasts
- 1 cup sour cream
- 12 corn tortillas, cut into bite-sized pieces
- 2 cups Colby-Jack cheese, shredded
Instructions
- Prepare the Sauce: Melt butter in a large skillet. Whisk in flour, cooking for a minute, and gradually stir in broth. Cook until thickened.
- Season & Simmer: Add oregano, salt, chili powder, green chiles, and olives. Nestle the chicken breasts into the sauce and simmer for 15 minutes until cooked.
- Shred the Chicken: Remove chicken, shred, and stir sour cream into the sauce.
- Combine Everything: Add the chicken and tortilla pieces back into the skillet, stir well, and top with cheese.
- Melt the Cheese: Cover and cook until bubbly and melty, about 5-8 minutes.
