Description
One Pan Sour Cream Chicken Enchilada Skillet is your new go-to solution for quick, comforting weeknight meals. This satisfying dish packs all the cheesy, creamy goodness of traditional enchiladas into a single skillet, allowing for minimal cleanup and maximum flavor. In just 35 minutes, you can whip up a delicious dinner that delights both kids and adults alike. With tender chicken, zesty green chiles, and a rich sour cream sauce, this recipe is not only easy to make but also customizable to suit your family’s taste preferences. Whether you’re hosting friends or enjoying a cozy night in, this one-pan wonder will impress everyone at your table.
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 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
- Melt butter in a large skillet over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth; let thicken for about 2–3 minutes.
- Add seasonings, green chiles, and olives; place chicken breasts into the pan.
- Simmer on low heat with the lid on for about 15 minutes until chicken is cooked through.
- Remove chicken, shred it into bite-sized pieces, then return it to the skillet along with sour cream and tortilla pieces.
- Mix well and top with cheese; cover and cook until bubbly (5–8 minutes).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg