One Pan Sour Cream Chicken Enchilada Skillet Recipe
Introduction
This One Pan Sour Cream Chicken Enchilada Skillet is a comforting and flavorful dish that’s perfect for busy weeknights. With tender chicken, a creamy sauce, and melty cheese, all cooked together in one pan, it’s an easy way to enjoy classic enchilada flavors without the fuss.
Ingredients
- 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
- Step 1: In a large skillet, heat butter over medium heat until melted. Stir in flour and cook for 1 minute, then whisk in chicken broth. Continue stirring until the sauce is smooth and thickened, about 2-3 minutes.
- Step 2: Stir chipotle chili powder, salt, oregano, green chiles, and black olives into the sauce. Place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover, and cook for about 15 minutes or until the chicken is cooked through.
- Step 3: Remove the chicken from the pan, keeping the heat on low. Place chicken on a plate and shred into bite-sized pieces.
- Step 4: Stir sour cream into the sauce in the pan. Return the shredded chicken and tortilla pieces to the pan, stirring to combine. Top with grated cheese, cover, and cook for 5-8 minutes until bubbly and the cheese is melted.
Tips & Variations
- For extra heat, add more chipotle chili powder or a diced jalapeño to the sauce.
- Swap the corn tortillas for flour tortillas if preferred, or use gluten-free tortillas for a gluten-free option.
- Use cooked rotisserie chicken to save time; add it in with the sour cream in step 4.
- Garnish with fresh cilantro, sliced avocado, or a squeeze of lime for added brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the chicken in advance, then assemble and melt the cheese just before serving for best freshness.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or a dairy-free sour cream alternative if you prefer a lighter or dairy-free option.
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One Pan Sour Cream Chicken Enchilada Skillet Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This One Pan Sour Cream Chicken Enchilada Skillet combines creamy, cheesy, and mildly spicy flavors in one easy-to-make dish. Tender chicken breasts simmer in a flavorful chipotle-spiced sauce loaded with green chiles and black olives, then layered with corn tortillas and melted colby-jack cheese. Perfect for a comforting weeknight meal that requires minimal cleanup and maximum flavor.
Ingredients
For the Sauce
- 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
For the Chicken and Enchilada Skillet
- 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
- Make the roux and sauce: In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Whisk in the chicken broth and continue stirring until the sauce thickens and is smooth, about 2-3 minutes.
- Add spices and chicken: Stir in the chipotle chili powder, kosher salt, oregano, chopped green chiles, and black olives into the sauce. Nestle the chicken breasts into the pan. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 15 minutes or until the chicken is completely cooked through.
- Shred the chicken: Remove the chicken breasts from the pan and set aside on a plate. Keep the heat on low under the sauce. Shred the chicken into bite-sized pieces using two forks.
- Combine with sour cream and tortillas: Stir the sour cream into the sauce until fully incorporated. Return the shredded chicken to the skillet and add the bite-sized corn tortilla pieces. Stir everything together until well combined.
- Add cheese and finish cooking: Sprinkle the grated colby-jack cheese evenly over the mixture. Cover the pan and cook for 5-8 minutes on low heat until the cheese is melted, the skillet is bubbly, and the tortillas soften.
Notes
- Chipotle chili powder is optional but adds a smoky heat; omit if you prefer less spice.
- Use corn tortillas for an authentic enchilada flavor and texture.
- You can substitute rotisserie chicken to save time but reduce initial cooking accordingly.
- For a milder flavor, use mild green chiles instead of spicy ones.
- This skillet can be served with fresh cilantro, sour cream dollops, or sliced avocado on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: One Pan, Sour Cream Chicken, Enchilada Skillet, Easy Dinner, Mexican Recipe, Chicken Enchiladas, One Pot Meal
