Prep time: 20 mins | Cook time: 28 mins | Total time: 48 mins | Servings: 8
I love the enchilada, and this recipe is my go-to whenever I am craving it! It is so much easy to make than the individually wrap enchilada because you can make it in just a single pan! Enjoy the same goodness of your favourite enchilada without the fuss with this one-pan sour cream chicken enchilada skillet.
Ingredients
3 skinless, boneless chicken breast halves
3 tbsp butter
12 (6”) corn tortillas, cut into bite-size pieces
2 c. chicken broth
1 (4 oz.) can (sliced) black olives
1 (4 oz.) can (chopped) green chillies
¼ tsp dried oregano
⅛ tsp chipotle chile powder
3 tbsp all-purpose flour
1 c. sour cream
½ tsp kosher salt
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. Into the melted butter, stir in the flour, and cook for about a minute. Then, stir in the chicken broth. Cook and stir for additional 2 to 3 minutes until the sauce is smooth and thickened.
Step 2: Into the sauce, add the green chiles, olives, salt, oregano, and chipotle chile powder. Stir until blended, then add the chicken breasts. Bring everything to a simmer, then adjust the heat to low. Put the lid on and cook for about 15 minutes until the chicken is no longer pink in the middle and the juices run clear. The chicken is cooked when an instant-read thermometer inserted into the centre of the chicken reached at least 165 degrees F or 74 degrees C.
Step 3: Transfer the chicken to a plate and shred it into bite-sized pieces.
Step 4: Add the sour cream into the sauce. Stir until blended, then add the chicken back to the skillet along with the tortilla pieces. Mix well until blended and top with Colby-Jack cheese. Put the lid on and continue to cook for an additional 5 to 8 minutes until the cheese has melted and bubbly.
Nutrition Facts:
Per Serving: 328 calories; protein 16.1g; carbohydrates 23.3g; fat 19.5g; cholesterol 63.9mg; sodium 909.3mg.
Ingredients
- 3 skinless, boneless chicken breast halves
- 3 tbsp butter
- 12 (6”) corn tortillas, cut into bite-size pieces
- 2 c. chicken broth
- 1 (4 oz.) can (sliced) black olives
- 1 (4 oz.) can (chopped) green chillies
- ¼ tsp dried oregano
- ⅛ tsp chipotle chile powder
- 3 tbsp all-purpose flour
- 1 c. sour cream
- ½ tsp kosher salt
- 1 c. shredded Colby-Jack cheese, or to taste
Instructions
Step 1: In a large skillet, melt the butter over medium heat. Into the melted butter, stir in the flour, and cook for about a minute. Then, stir in the chicken broth. Cook and stir for additional 2 to 3 minutes until the sauce is smooth and thickened.
Step 2: Into the sauce, add the green chiles, olives, salt, oregano, and chipotle chile powder. Stir until blended, then add the chicken breasts. Bring everything to a simmer, then adjust the heat to low. Put the lid on and cook for about 15 minutes until the chicken is no longer pink in the middle and the juices run clear. The chicken is cooked when an instant-read thermometer inserted into the centre of the chicken reached at least 165 degrees F or 74 degrees C.
Step 3: Transfer the chicken to a plate and shred it into bite-sized pieces.
Step 4: Add the sour cream into the sauce. Stir until blended, then add the chicken back to the skillet along with the tortilla pieces. Mix well until blended and top with Colby-Jack cheese. Put the lid on and continue to cook for an additional 5 to 8 minutes until the cheese has melted and bubbly.
