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 an amazing 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 all you need is one skillet to cook and serve.

Just take it from the oven directly to the dinner table while it is still hot and bubbly and be careful not to burn yourself. Your family will love this one.

WHAT TO SERVE WITH SOUR CREAM CHICKEN ENCHILADA SKILLET?

I would definitely serve this with a tomato and avocado salad. I think they are the best additions to this amazing dish.

HOW TO MAKE SOUR CREAM CHICKEN ENCHILADA SKILLET?

1. Using a large skillet, melt 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 chicken is cooked through
4. Remove 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. 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. When adding the chicken stock to the butter/flour mixture, whisk it 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 that all you need is one skillet to cook and serve.

No ratings yet

Print Save Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Servings: 8

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
• ½ teaspoon salt
• 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

• Using a large skillet, melt butter and add the flour. Cook for one-minute stirring constantly
• Mix in the chicken broth and cook until it thickens, about 3 minutes
• 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 chicken is cooked through
• Remove 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.

Pin This Recipe