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
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