ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

It’s no secret everyone loves enchiladas, but not everyone loves to roll each one, one by one. This dish makes enchilada making easy. It is a one-pan sour cream chicken enchilada skillet, so in my book, it makes it the best and easiest enchilada recipe around.

Green chilies and black olives give this enchilada skillet a spicy kick and great flavor. Corn tortillas also make it delicious. I personally think they are tastier than flour tortillas and topped with melted cheese, they are irresistible.

The best part is that you only need one skillet to cook and serve.

WHAT TO SERVE WITH SOUR CREAM CHICKEN ENCHILADA SKILLET?

All this one-pot meal needs is a delicious salad. My favorite is Cucumber, Tomato, and Onion Salad, but Caesar Salad and Tossed Salad are equally as delicious. To end this meal, a moist Pineapple Juice Cake is my dessert of choice.

HOW TO MAKE SOUR CREAM CHICKEN ENCHILADA SKILLET?

1. In a large skillet, melt the butter and add the flour. Cook for one minute stirring constantly
2. Mix in the chicken broth and cook until it thickens about 3 minutes
3. Add the green chilies, sliced olives, chicken breasts halves, oregano, chipotle powder, salt, and pepper to the skillet and cook, covered, for 15 mins or until the chicken is cooked through
4. Remove the chicken, shred it, and return it to the skillet
5. Stir in the sour cream
6. Cut the tortillas into bite-size pieces and mix them into the chicken sauce
7. Top with the shredded cheese, cover, and cook until the cheese is melted and bubbly about 5 to 7 minutes.

FREEZE CHICKEN ENCHILADA;

This is one of those dishes you want to make, freeze, and have available for those days when you really don’t have time to cook. Just let it cool completely and put it in an airtight container, and freeze it for up to three months.

RECIPE TIPS:

1. You can add chopped tomatoes, onions, and garlic if you want to add a bit more flavor to your enchilada skillet.
2. Whisk the chicken stock into the butter/flour mixture to prevent clumps from forming.
3. Don’t let this sauce thicken too much, or your enchilada skillet will be dry. Cook it just until it starts to thicken
4. Don’t forget to add salt and pepper!

OTHER RECIPES YOU MIGHT ENJOY

• INSTANT POT CHICKEN AND NOODLES
• EASY HOMEMADE CHICKEN PARMESAN
• CHICKEN POT PIE WITH BISCUIT CRUST
• CRACKER BARREL CHICKEN AND DUMPLINGS RECIPE

One-Pan Sour Cream Chicken Enchilada Skillet

The best part is you only need one skillet to cook and serve this delicious meal.

4 from 1 vote

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Course: Dinner

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Servings: 8

Calories: 326kcal

Ingredients

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

Instructions

• In a large skillet, melt the butter, and add the flour. Cook for one minute, stirring constantly.
• Whisk in the chicken broth and cook until thick, about 3 minutes.
• Add the green chilies, sliced olives, chicken breast halves, oregano, chipotle powder, salt, and pepper to the skillet and cook, covered, for 15 mins or until the chicken is cooked through.
• Remove the chicken, shred it, and return it to the skillet, Stir in the sour cream.
• Cut the tortillas into bite-size pieces and mix them into the chicken sauce.
• Top with the shredded cheese, cover, and cook until the cheese is melted and bubbly about 5 to 7 minutes.

Nutrition

Calories: 326kcal | Carbohydrates: 20g | Protein: 18g | Fat: 19g

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