One Pan Sour Cream Chicken Enchilada Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
