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One-Pan Sour Cream Chicken Enchilada Skillet
One-Pan Sour Cream Chicken Enchilada Skillet
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a creamy and flavorful one-skillet dish by simmering chicken, sour cream, and torn tortillas for tasty enchiladas.
Ingredients:
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can sliced black olives
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon dried oregano
  • 0.125 teaspoon chipotle chile powder
  • 3 skinless, boneless chicken breast halves
  • 1 cup sour cream
  • 12 (6 inch) corn tortillas, cut into bite-size pieces
  • 1 cup shredded Colby-Jack cheese, or to taste
Instructions:
  • In a large skillet over medium heat, melt butter. Add flour and cook for 1 minute. Gradually whisk in chicken broth and continue cooking and stirring until the sauce is smooth and thickened, about 2 to 3 minutes.
  • Mix in the green chiles, olives, salt, oregano, and chile powder into the sauce and then gently add the chicken. Bring everything to a simmer, then lower the heat, cover, and cook for around 15 minutes until the chicken is cooked through. Check for doneness with a meat thermometer; it should read 165°F (74°C) or higher in the thickest part of the chicken.
  • Take the chicken out of the skillet, keeping the heat on low. Transfer the chicken to a plate and shred it into bite-size pieces.
  • Blend sour cream into the savory sauce, then introduce the chicken back into the skillet. Toss in tortilla pieces and stir until fully mixed. Sprinkle with cheese on top and cover, cooking until bubbly and melted, approximately 5 to 8 minutes.

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