One Pan Sour Cream Chicken Enchilada Skillet Recipe

Introduction

This One Pan Sour Cream Chicken Enchilada Skillet is a creamy, comforting dish that brings all the favorite flavors of enchiladas into a simple, quick meal. Perfect for busy weeknights, it combines tender chicken, tangy sour cream, and melty cheese in one easy skillet.

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, then whisk in the chicken broth. Continue stirring until the sauce is smooth and thickened, about 2-3 minutes.
2. Step 2: Stir in 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 and set aside on a plate to shred into bite-sized pieces. Keep the heat on low.
4. Step 4: Stir sour cream into the sauce in the pan. Return shredded chicken to the skillet along with the cut tortillas. Stir everything until combined, then top with the grated cheese. Cover the pan and cook for 5-8 minutes until bubbly and the cheese is melted.

Tips & Variations

• For extra heat, add diced jalapeños or increase the chipotle chili powder.
• Substitute chicken breasts with thighs for more tenderness and flavor.
• Use flour tortillas if corn tortillas are not available, though the texture will vary.
• Garnish with fresh cilantro, chopped onions, or avocado slices for added freshness.

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. Add a splash of chicken broth or water if the sauce thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can substitute pre-cooked or rotisserie chicken. Add it to the sauce in step 4 and cook until heated through and combined with the sour cream and tortillas.

Is this dish spicy?

This recipe has mild spice from the chipotle chili powder, which is optional. You can adjust or omit it depending on your heat preference.

One Pan Sour Cream Chicken Enchilada Skillet Recipe

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★★★★★

4.7 from 126 reviews

This One Pan Sour Cream Chicken Enchilada Skillet combines tender chicken breasts with a creamy, flavorful sauce, green chiles, and black olives, layered with corn tortillas and melted Colby-Jack cheese for an easy, comforting Mexican-inspired skillet meal perfect for weeknight dinners.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

Chicken and Other Ingredients

• 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. Create the roux and sauce base: In a large skillet, heat the butter over medium heat until melted. Stir in the all-purpose flour and cook for 1 minute, whisking continuously to form a roux. Gradually whisk in the chicken broth and continue stirring until the sauce is smooth and has thickened, about 2 to 3 minutes.
2. Add seasoning and cook chicken: Stir in the chipotle chili powder, kosher salt, oregano, chopped green chiles, and chopped black olives into the sauce. Place the whole chicken breasts into the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes or until the chicken is fully cooked through.
3. Shred the chicken: Remove the chicken breasts from the skillet and place them on a plate. Keep the heat on low under the skillet. Shred the chicken into bite-sized pieces using two forks.
4. Combine with sour cream and tortillas: Stir the sour cream into the sauce in the skillet. Return the shredded chicken to the pan along with the cut corn tortillas. Stir gently until everything is well combined.
5. Add cheese and finish cooking: Top the skillet mixture with grated Colby-Jack cheese. Cover the pan and cook on low heat for 5 to 8 minutes until the cheese is melted and the dish is bubbly. Serve warm.

Notes

• You can substitute chicken thighs for a juicier option.
• For extra spice, use diced green chilies with a bit of heat or add additional chipotle chili powder.
• Ensure the tortillas are cut into bite-sized pieces for easy stirring and serving.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
• This dish pairs well with a side of Mexican rice or a fresh avocado salad.

Keywords: one pan chicken skillet, sour cream chicken enchilada, easy Mexican dinner, chicken enchilada skillet, quick stovetop meals, creamy chicken skillet, weeknight chicken recipe