One-Pan Sour Cream Chicken Enchilada Skillet

“This One-Pan Sour Cream Chicken Enchilada Skillet is a quick and easy dinner recipe that brings all the flavors of classic enchiladas without the hassle of rolling tortillas. Made with tender shredded chicken, creamy sour cream, green chilies, and melted Colby-Jack cheese, this one-skillet meal is perfect for busy weeknights. Using simple pantry ingredients like chicken broth, canned green chilies, and tortillas, this cheesy enchilada skillet comes together in under 30 minutes. It’s a family-friendly, low-effort recipe that delivers big flavor and minimal cleanup!”

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 (4 oz) can chopped green chilies
• 1 (4 oz) can sliced black olives
• Salt and pepper, to taste
• ¼ teaspoon dried oregano
• ⅛ teaspoon chipotle chili powder
• 3 boneless, skinless chicken breast halves
• 1 cup sour cream
• 12 (6-inch) corn tortillas, cut into bite-sized pieces
• 1 cup shredded Colby-Jack cheese, or to taste

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Instructions

1. Make the Sauce Base: In a large skillet over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute to create a roux.
2. Thicken the Sauce: Gradually whisk in the chicken broth and cook for about 3 minutes, until the mixture thickens.
3. Add Seasonings and Chicken: Stir in the green chilies, black olives, oregano, chipotle powder, salt, and pepper. Add the chicken breast halves to the skillet, cover, and cook for 15 minutes or until the chicken is fully cooked.
4. Shred the Chicken: Remove the chicken from the skillet, shred it with two forks, and return it to the skillet. Stir in the sour cream until the mixture is creamy and well combined.
5. Add Tortillas and Cheese: Add the tortilla pieces, stirring to incorporate them into the chicken mixture. Sprinkle the shredded cheese over the top.
6. Melt the Cheese: Cover the skillet and cook for 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve Hot: Serve warm and enjoy your creamy, cheesy chicken enchilada skillet!

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Tips

• Use Pre-cooked Chicken: To save time, use pre-cooked shredded rotisserie chicken and skip the initial cooking step.
• Control the Spice Level: Adjust the amount of chipotle chili powder to your taste. For a milder flavor, use a dash of paprika instead.
• Cheese Choice: Feel free to use a mix of Colby-Jack, Monterey Jack, or cheddar cheese for extra flavor.

Variations and Substitutions

• Use Flour Tortillas: If you prefer flour tortillas, they work well too; the texture will be slightly softer.
• Add Veggies: Try adding sautéed onions, bell peppers, or corn for extra flavor and texture.
• Lighter Version: Swap sour cream with Greek yogurt for a lighter version without sacrificing creaminess.

FAQs

• Can I make this dish vegetarian? Yes! Replace chicken with black beans or a meat substitute for a vegetarian version.
• Can I prepare this ahead of time? Yes, prepare the base up to the point of adding the tortillas and refrigerate. Add the tortillas and cheese when reheating.
• How should I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Serving Suggestions

• Serve this skillet meal with a side of Mexican rice, refried beans, or a fresh green salad.
• Garnish with chopped cilantro, diced tomatoes, or a squeeze of lime juice for added freshness.

Why You’ll Love This Recipe

This One-Pan Sour Cream Chicken Enchilada Skillet is the perfect blend of creamy, cheesy, and mildly spicy flavors—all made in a single skillet for easy cleanup! It’s a fantastic weeknight dinner that delivers classic enchilada flavors without the hassle of rolling tortillas. Simple ingredients and bold flavors make it a family favorite that’s ready in no time!