Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Servings: 6
I love the chicken enchilada, but let’s face it, we do not always have time to roll up enchiladas. This sour cream chicken enchilada made in one pan is a great alternative. Incredibly easy and quick to whip up with less fuss. This enchilada skillet guarantees the best weeknight meal, excellent for your entire family. Enjoy the zesty, creamy, and cheesy goodness of this one-pan sour cream chicken enchilada skillet anytime with this easy recipe!
Ingredients
3 whole boneless, skinless chicken breast halves
3 tbsp butter
2 c. chicken broth
¼ tsp oregano
4 oz. chopped green chiles
3 tbsp all-purpose flour
4 oz. chopped black olives
1 c. sour cream
2 c. Colby-jack cheese, grated
12 whole corn tortillas, cut into bite-sized pieces
½ tsp kosher salt
⅛ tsp chipotle chili powder, optional
How to make One Pan Sour Cream Chicken Enchilada Skillet
Step 1: Melt the butter in a large skillet over medium heat. Once the butter has melted, whisk in the flour and cook for about a minute. Then, stir in the chicken broth. Continue to cook while stirring for another 2 to 3 minutes until smooth and thickened.
Step 2: Into the sauce, whisk in the chipotle chili powder, salt, oregano, green chiles, and black olives. Add the chicken breasts and bring everything to a simmer. Adjust the heat to low. Put the lid on and cook for 15 minutes more or until the chicken is completely cooked.
Step 3: Take the chicken out of the pan. Leave the heat on low. On a plate, transfer the chicken and shred it into bite-sized pieces.
Step 4: Into the sauce, stir in the sour cream. Add the chicken back to the pan along with the tortillas. Mix well until blended, then sprinkle with cheese. Replace the lid and cook for an additional 5 to 8 minutes or until bubbly and the cheese has melted.
Nutrition Facts:
Serving: 1 serving | Calories: 460 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 32 g | Saturated Fat: 17 g | Cholesterol: 77 mg | Sodium: 1220 mg | Potassium: 298 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 960 IU | Vitamin C: 12.3 mg | Calcium: 409 mg | Iron: 1.7 mg
Ingredients
- 3 whole boneless, skinless chicken breast halves
- 3 tbsp butter
- 2 c. chicken broth
- ¼ tsp oregano
- 4 oz. chopped green chiles
- 3 tbsp all-purpose flour
- 4 oz. chopped black olives
- 1 c. sour cream
- 2 c. Colby-jack cheese, grated
- 12 whole corn tortillas, cut into bite-sized pieces
- ½ tsp kosher salt
- ⅛ tsp chipotle chili powder, optional
Instructions
Step 1: Melt the butter in a large skillet over medium heat. Once the butter has melted, whisk in the flour and cook for about a minute. Then, stir in the chicken broth. Continue to cook while stirring for another 2 to 3 minutes until smooth and thickened.
Step 2: Into the sauce, whisk in the chipotle chili powder, salt, oregano, green chiles, and black olives. Add the chicken breasts and bring everything to a simmer. Adjust the heat to low. Put the lid on and cook for 15 minutes more or until the chicken is completely cooked.
Step 3: Take the chicken out of the pan. Leave the heat on low. On a plate, transfer the chicken and shred it into bite-sized pieces.
Step 4: Into the sauce, stir in the sour cream. Add the chicken back to the pan along with the tortillas. Mix well until blended, then sprinkle with cheese. Replace the lid and cook for an additional 5 to 8 minutes or until bubbly and the cheese has melted.
