Description
One Pan Sour Cream Chicken Enchilada Skillet is the ultimate weeknight meal, combining cheesy goodness with zesty flavors in just 35 minutes. This easy, one-pan dish eliminates the hassle of rolling enchiladas while still delivering comfort and taste that will delight your family. Perfect for busy evenings or casual gatherings, this skillet meal features tender chicken, creamy sour cream sauce, and melted cheese, all layered with corn tortillas. Plus, it offers customization options to suit your family’s tastes—add your favorite veggies or swap proteins for a dish that everyone will love!
Ingredients
Scale
- 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 boneless skinless chicken breast halves
- 1 cup sour cream
- 12 corn tortillas (cut into bite-sized pieces)
- 2 cups grated colby-jack cheese
Instructions
- In a large skillet, melt butter over medium heat and stir in flour for about a minute. Gradually whisk in chicken broth until smooth and thickened (2-3 minutes).
- Add chipotle chili powder, salt, oregano, green chiles, and black olives into the sauce. Place the chicken breasts in the pan and simmer on low heat for about 15 minutes until cooked through.
- Remove chicken to shred with two forks into bite-sized pieces.
- Mix sour cream into the sauce, return shredded chicken and tortillas to the pan; stir well to combine. Top with cheese and cover until bubbly (5-8 minutes).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of skillet (approximately 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg