Prep time: 20 mins | Cook time: 28 mins | Total time: 48 mins | Servings: 8
I love enchiladas and I am obsessed with this one-skillet version! Same goodness, all in a single pan. You have to try this no-fuss One-Pan Sour Cream Chicken Enchilada Skillet, I am pretty sure you’ll enjoy every bite of it!
Ingredients
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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 melted, stir in the flour and cook for about a minute. Pour in the chicken broth, whisking, and cook for another 2 to 3 minutes until the sauce is smooth and thick.
Step 2: Into the sauce, stir in the green chiles, olives, salt, oregano, and chipotle chile powder. Add in the chicken breasts. Bring the sauce to a simmer, then adjust the heat to low. Cover the skillet and cook the chicken for about 15 minutes until no longer pink in the middle and the juices run clear. Insert an instant-read thermometer in the thickest part of the chicken, once it reached at least 165 degrees F or 74 degrees C the chicken is done.
Step 3: Transfer the chicken to a plate, leaving the heat on low. Shred the chicken into bite-sized pieces.
Step 4: Into the sauce, stir in the sour cream, then add the chicken back to the skillet followed by the pieces of tortilla. Stir well, then top with Colby-Jack cheese. Continue to cook for 5 to 8 minutes more, covered, until the cheese is bubbly and has melted.
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 melted, stir in the flour and cook for about a minute. Pour in the chicken broth, whisking, and cook for another 2 to 3 minutes until the sauce is smooth and thick.
Step 2: Into the sauce, stir in the green chiles, olives, salt, oregano, and chipotle chile powder. Add in the chicken breasts. Bring the sauce to a simmer, then adjust the heat to low. Cover the skillet and cook the chicken for about 15 minutes until no longer pink in the middle and the juices run clear. Insert an instant-read thermometer in the thickest part of the chicken, once it reached at least 165 degrees F or 74 degrees C the chicken is done.
Step 3: Transfer the chicken to a plate, leaving the heat on low. Shred the chicken into bite-sized pieces.
Step 4: Into the sauce, stir in the sour cream, then add the chicken back to the skillet followed by the pieces of tortilla. Stir well, then top with Colby-Jack cheese. Continue to cook for 5 to 8 minutes more, covered, until the cheese is bubbly and has melted.