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One-Pan Sour Cream Chicken Enchilada Skillet

The best part is that all you need is one skillet to cook and serve.
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 8


  • 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
  • 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


  • 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.
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