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