One Pan Sour Cream Chicken Enchilada Skillet
Ingredients
- 3 tbspbutter
- 3 tbspall purpose flour
- 2 cchicken broth
- ½ tspkosher salt
- ⅛ tspchipotle chili powder
optional
- ¼ tsporegano
- 4 ozchopped green chiles
- 4 ozchopped black olives
- 3whole boneless skinless chicken breast halves
- 1 csour cream
- 12whole corn tortillas
cut into bite-sized pieces
- 2 ccolby-jack cheese
grated
Directions
- 1
In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
- 2
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
- 3
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
- 4
Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
One Pan Sour Cream Chicken Enchilada Skillet
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About this Recipe
Tired of the tedious rolling that comes with traditional enchiladas but craving that rich, cheesy flavor? This One Pan Sour Cream Chicken Enchilada Skillet is your answer, delivering all the zesty, creamy goodness in an incredibly easy weeknight meal.
Forget spending your evening meticulously filling and rolling tortillas. This smart recipe transforms classic enchilada flavors into a streamlined skillet dish, combining tender chicken breast with a luxurious sour cream sauce and plenty of melted cheese, all prepared in a single pan for minimal fuss.
Imagine a comforting medley of flavors: succulent chicken, tangy green chiles, and savory black olives, all swimming in a velvety smooth, creamy sauce infused with subtle chipotle chili powder and aromatic oregano. Each bite offers a delightful combination of soft corn tortilla pieces, rich sauce, and gooey Colby-Jack cheese, perfectly balanced with a bright, zesty finish. This satisfying dish feels indulgent yet comes together with remarkable speed, making it an ideal candidate for those busy evenings when you need a hearty, flavorful main course without the usual kitchen cleanup.
While delicious as is, this skillet is adaptable. For a different texture, you could substitute the boneless, skinless chicken breast with shredded rotisserie chicken for an even quicker prep. If Colby-Jack isn't your preference, a blend of Monterey Jack and cheddar would work beautifully for that classic enchilada cheese pull. Feel free to adjust the amount of chipotle chili powder to dial up or down the subtle warmth, or omit the black olives if they're not to your taste.
This easy dinner enchilada skillet is fantastic on its own as a hearty main course, perfect for a cozy family dinner or a casual gathering with friends. Serve it directly from the pan for a rustic touch, perhaps alongside a simple green salad or a scoop of rice.