Prep time: 20 mins | Cook time: 28 mins | Total time: 48 mins | Servings: 8
This one-skillet enchilada is pure goodness. And it is easier and so much better than our typical enchilada. Insanely delicious, you’ll be making this over and over!
For this recipe, you are welcome to use flour tortillas, and if desired, you can also top each serving with some chopped tomatoes and a sprinkle of cilantro. Do not hesitate to modify this already amazing recipe because, either way, it’s going to be a huge hit! All you love about chicken enchilada but better in this no-fussy One-Pan Sour Cream Chicken Enchilada Skillet.
Ingredients
3 tbsp butter
3 tbsp all-purpose flour
2 c. chicken broth
1 (4 oz.) can chop green chillies
1 (4 oz.) can slice black olives
½ tsp kosher salt
¼ tsp dried oregano
⅛ tsp chipotle chile powder
3 skinless, boneless chicken breast halves
1 c. sour cream
12 (6”) corn tortillas, cut into bite-size pieces
1 c. shredded Colby-Jack cheese, or to taste
How to make One-Pan Sour Cream Chicken Enchilada Skillet
Step 1: In a large skillet, melt the butter over medium heat. Once the butter has melted, stir in the flour, cooking for about a minute. Add the chicken broth and continue to cook, stirring for another 2 to 3 minutes until the sauce is smooth and has thickened.
Step 2: Into the sauce, add the green chiles, olives, salt, oregano, and chipotle chile powder. Stir until everything is incorporated. Then add the chicken breasts and bring the sauce to a simmer. Once simmering, adjust the heat to low and put the lid on. Cook for another 15 minutes until the chicken is no longer pink in the middle and the juices run clear. Using an instant-read thermometer, check the internal temperature of the chicken. It should read at least 165 degrees F or 74 degrees C.
Step 3: Take the chicken from the skillet, leaving the heat on low. On a plate, transfer the chicken, shredding them into bite-size pieces.
Step 4: Into the sauce, add the sour cream. Stir to combine, then add the chicken back to the skillet. Add the pieces of tortilla, stir, and top with Colby-Jack cheese. Put the lid back on and resume cooking until the cheese has melted and bubbly. This takes an additional 5 to 8 minutes.
Nutrition Facts:
Per Serving: 328 Calories | Protein 16.1g | Carbohydrates 23.3g | Fat 19.5g | Cholesterol 63.9mg | Sodium 909.3mg.
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 c. chicken broth
- 1 (4 oz.) can chop green chillies
- 1 (4 oz.) can slice black olives
- ½ tsp kosher salt
- ¼ tsp dried oregano
- ⅛ tsp chipotle chile powder
- 3 skinless, boneless chicken breast halves
- 1 c. sour cream
- 12 (6”) corn tortillas, cut into bite-size pieces
- 1 c. shredded Colby-Jack cheese, or to taste
Instructions
Step 1: In a large skillet, melt the butter over medium heat. Once the butter has melted, stir in the flour, cooking for about a minute. Add the chicken broth and continue to cook, stirring for another 2 to 3 minutes until the sauce is smooth and has thickened.
Step 2: Into the sauce, add the green chiles, olives, salt, oregano, and chipotle chile powder. Stir until everything is incorporated. Then add the chicken breasts and bring the sauce to a simmer. Once simmering, adjust the heat to low and put the lid on. Cook for another 15 minutes until the chicken is no longer pink in the middle and the juices run clear. Using an instant-read thermometer, check the internal temperature of the chicken. It should read at least 165 degrees F or 74 degrees C.
Step 3: Take the chicken from the skillet, leaving the heat on low. On a plate, transfer the chicken, shredding them into bite-size pieces.
Step 4: Into the sauce, add the sour cream. Stir to combine, then add the chicken back to the skillet. Add the pieces of tortilla, stir, and top with Colby-Jack cheese. Put the lid back on and resume cooking until the cheese has melted and bubbly. This takes an additional 5 to 8 minutes.
