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

Scale

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