One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet: A Quick and Comforting Weeknight Dinner

If you love chicken enchiladas but want a faster, easier version, this One Pan Sour Cream Chicken Enchilada Skillet is the perfect solution! With all the delicious flavors of traditional enchiladas—savory chicken, green chiles, sour cream, and melted cheese—this dish comes together in just one pan for a simple, comforting meal. The best part? It’s ready in under 40 minutes, making it ideal for busy weeknights!

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 corn tortillas, cut into bite-sized pieces
• 2 cups colby-jack cheese, grated

Directions:

Step 1: Make the Sauce

1. Heat Butter
   In a large skillet, melt 3 tablespoons of butter over medium heat.
2. Create a Roux
   Stir in the all-purpose flour and cook for 1 minute, whisking constantly to form a roux. Gradually whisk in the chicken broth, stirring until the mixture is smooth and begins to thicken, about 2-3 minutes.

Step 2: Add Flavor

1. Add Seasonings
   Stir in the kosher salt, chipotle chili powder (if using), oregano, chopped green chiles, and black olives.
2. Cook the Chicken
   Place the boneless, skinless chicken breasts into the skillet. Bring the sauce to a simmer, then reduce the heat to low. Cover and cook for about 15 minutes, or until the chicken is fully cooked through.

Step 3: Shred the Chicken

1. Shred the Chicken
   Once the chicken is cooked, remove it from the skillet and shred it into bite-sized pieces. Keep the heat on low while you prepare the rest of the dish.

Step 4: Combine the Ingredients

1. Stir in the Sour Cream
   Stir the sour cream into the sauce, mixing until it’s well combined.
2. Return the Chicken and Tortillas
   Add the shredded chicken back to the skillet along with the cut corn tortillas. Stir to combine all the ingredients.

Step 5: Add Cheese and Melt

1. Top with Cheese
   Sprinkle the grated colby-jack cheese over the top of the mixture. Cover the skillet and cook for another 5-8 minutes, until the cheese is melted and the dish is bubbly.

Step 6: Serve and Enjoy

1. Serve Hot
   Once the cheese is melted and gooey, the skillet is ready to serve. Enjoy this comforting meal straight from the skillet or plate it with a side of salsa and fresh cilantro for extra flavor!

Recipe Summary:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories: 450 kcal per serving
• Servings: 6

Tips for the Best Sour Cream Chicken Enchilada Skillet:

• Chipotle Chili Powder: This adds a smoky, slightly spicy kick, but it’s completely optional. You can adjust the spice level to suit your taste.
• Use Freshly Grated Cheese: Freshly grated cheese melts better and gives the dish a creamier texture compared to pre-shredded cheese.
• Gluten-Free Option: You can substitute the all-purpose flour with gluten-free flour to make this dish gluten-free.

Why You’ll Love This One Pan Sour Cream Chicken Enchilada Skillet

This One Pan Sour Cream Chicken Enchilada Skillet is packed with all the comforting flavors of classic enchiladas, without the hassle of rolling tortillas and baking in the oven. The creamy sauce, tender chicken, and melted cheese come together in one pan, making cleanup a breeze. It’s a family-friendly meal that’s perfect for weeknight dinners, offering the hearty, delicious taste of enchiladas in a much quicker and simpler format.

Serving Suggestions:

Serve this dish with your favorite toppings like diced avocado, chopped cilantro, or a dollop of guacamole. You can also pair it with a side of rice, beans, or a fresh salad for a complete meal.

Storage and Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat or microwave until heated through.

Try this One Pan Sour Cream Chicken Enchilada Skillet for a comforting, cheesy, and delicious dinner that’s sure to become a family favorite!

One Pan Sour Cream Chicken Enchilada Skillet

---

• Author: Dulcia
• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This One Pan Sour Cream Chicken Enchilada Skillet is a true crowd-pleaser, blending the rich, creamy flavors of sour cream and cheese with tender chicken and warm corn tortillas. The green chiles and chipotle powder add a subtle kick, making it the perfect Tex-Mex dish for any night of the week. It’s an easy, all-in-one meal that will make your taste buds sing with every bite.

---

Ingredients

Scale 1x2x3x

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 corn tortillas, cut into bite-sized pieces
2 cups colby-jack cheese, grated

---

Instructions

In a large skillet, heat butter over medium heat until melted. Stir in flour and cook for 1 minute. Whisk in chicken broth, stirring until smooth and thickened, about 2-3 minutes.
Add chipotle chili powder, salt, oregano, green chiles, and black olives to the sauce. Place chicken breasts into the skillet and bring to a simmer. Reduce heat to low, cover, and cook for about 15 minutes, or until chicken is fully cooked.
Remove the chicken from the skillet and shred into bite-sized pieces. Leave the heat on low.
Stir sour cream into the sauce and return the shredded chicken to the skillet. Add the corn tortillas and stir to combine.
Top with grated cheese, cover the skillet, and cook for 5-8 minutes, or until bubbly and the cheese is melted.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 450