Print

One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting goodness of our One Pan Sour Cream Chicken Enchilada Skillet, a delightful twist on classic enchiladas that brings warmth and flavor to your table in just 35 minutes. This one-pan wonder is perfect for busy weeknights, combining tender shredded chicken, zesty green chiles, savory olives, and creamy sour cream enveloped in soft corn tortillas—all topped with melty colby-jack cheese. With every bite, you’re greeted by a symphony of flavors that both satisfy and delight. Gather your family around as you create lasting memories over this easy-to-make dish that will undoubtedly become a favorite in your home.

Ingredients

Scale
  • 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 boneless skinless chicken breast halves
  • 1 cup sour cream
  • 12 corn tortillas (cut into bite-sized pieces)
  • 2 cups grated colby-jack cheese

Instructions

  1. In a large skillet over medium heat, melt the butter. Whisk in the flour to create a roux and cook until lightly golden.
  2. Gradually add the chicken broth while whisking continuously until the sauce thickens.
  3. Stir in salt, optional chipotle chili powder, oregano, green chiles, and olives.
  4. Nestle the chicken breasts into the sauce and cover; simmer for about 15 minutes until cooked through.
  5. Remove the chicken, shred it, then return it to the skillet along with sour cream. Mix well.
  6. Add tortilla pieces to the skillet and stir gently to combine.
  7. Top with grated cheese and cover; let it heat on low for about 5-8 minutes until melted.

Nutrition

Find it online: https://savorywithsophie.com/one-pan-sour-cream-chicken-enchilada-skillet/