One Pan Sour Cream Chicken Enchilada Skillet Recipe

Introduction

This One Pan Sour Cream Chicken Enchilada Skillet is a comforting, flavorful dish that combines tender chicken with a creamy, cheesy sauce. Perfect for a weeknight meal, it comes together quickly using simple ingredients and just one pan for easy cleanup.

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

1. Step 1: In a large skillet, heat butter over medium heat until melted. Stir in the flour and cook for 1 minute. Whisk in the chicken broth and continue stirring until the sauce is smooth and thickened, about 2-3 minutes.
2. Step 2: Stir in the chipotle chili powder, salt, oregano, green chiles, and black olives. Place the chicken breasts into the pan. Bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes, or until the chicken is cooked through.
3. Step 3: Remove the chicken from the pan, leaving the heat on low. Place the chicken on a plate and shred it into bite-sized pieces.
4. Step 4: Stir the sour cream into the sauce and return the shredded chicken to the pan along with the tortilla pieces. Stir until well combined. Top with grated cheese, cover the pan, 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 dash of cayenne pepper.
• Try using rotisserie chicken to save time on cooking and shredding.
• Swap corn tortillas for flour tortillas if preferred; just cut them into bite-sized pieces as well.
• Add black beans or corn for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of chicken broth if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and chicken in advance and refrigerate. Add the tortillas and cheese just before reheating to keep them from becoming soggy.

What can I use instead of sour cream?

You can substitute Greek yogurt for a tangier but still creamy texture, or use cream cheese for a richer sauce.

One Pan Sour Cream Chicken Enchilada Skillet Recipe

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★★★★★

4.9 from 135 reviews

This One Pan Sour Cream Chicken Enchilada Skillet is a comforting and flavorful dish combining tender chicken breasts simmered in a creamy chipotle-seasoned sauce with green chiles and black olives, layered with bite-sized corn tortillas and topped with melted colby-jack cheese. Perfect for a hearty, easy dinner cooked all in one skillet.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Sauce Base

• 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

Add-ins

• 4 ounces chopped green chiles
• 4 ounces chopped black olives

Protein & Dairy

• 3 whole boneless skinless chicken breast halves
• 1 cup sour cream
• 2 cups colby-jack cheese (grated)

Carbohydrates

• 12 whole corn tortillas (cut into bite-sized pieces)

Instructions

1. Prepare the roux and sauce: In a large skillet, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, then gradually whisk in the chicken broth. Continue stirring until the mixture is smooth and thickened, about 2-3 minutes.
2. Add seasonings and chicken: Stir in chipotle chili powder, kosher salt, oregano, green chiles, and black olives into the sauce. Place the whole chicken breasts into the skillet. Bring to a simmer, reduce heat to low, cover the pan, and cook for about 15 minutes, or until the chicken is thoroughly cooked.
3. Shred the chicken: Remove the chicken breasts from the pan and set aside on a plate. Use two forks to shred the chicken into bite-sized pieces.
4. Combine sour cream and tortillas: Stir the sour cream into the sauce remaining in the pan. Return the shredded chicken to the skillet along with the cut corn tortillas. Stir everything together until well combined.
5. Top with cheese and finish cooking: Sprinkle the grated colby-jack cheese over the top. Cover the skillet and cook on low heat for 5-8 minutes, or until the cheese is melted and the dish is bubbly.

Notes

• You can substitute rotisserie chicken for a quicker version.
• Adjust chipotle chili powder according to your desired spice level or omit if you prefer no heat.
• For a gluten-free option, use gluten-free flour or cornstarch as a thickener.
• This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: One Pan, Chicken Enchilada, Sour Cream, Skillet, Easy Dinner, Mexican-Inspired, Chicken Recipe, Comfort Food