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One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet
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Experience the comforting warmth of a One Pan Sour Cream Chicken Enchilada Skillet, where creamy, cheesy goodness meets tender chicken and vibrant Tex-Mex flavors—all in one convenient pan! This delightful dish is perfect for busy weeknights or gatherings, bringing everyone together around the table for a satisfying meal. With no tedious rolling or layering required, you can whip up this family-friendly favorite in under 35 minutes. The tortillas soak up the luscious sauce while the cheese melts to perfection, creating a hearty and flavorful dish that’s sure to impress.

Ingredients

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  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon chipotle chili powder (optional)
  • 1/4 teaspoon oregano
  • 4 ounces chopped green chiles
  • 4 ounces chopped black olives
  • 3 boneless skinless chicken breast halves
  • 1 cup sour cream
  • 12 corn tortillas (cut into bite-sized pieces)
  • 2 cups grated colby-jack cheese

Instructions

  1. In a large skillet over medium heat, melt the butter. Whisk in the flour to create a roux and cook for about one minute until golden.
  2. Gradually whisk in the chicken broth until smooth and thickened (about two minutes).
  3. Stir in the salt, optional chipotle chili powder, oregano, green chiles, and black olives.
  4. Add the chicken breasts to the skillet, cover, and let simmer for about fifteen minutes until cooked through.
  5. Shred the chicken with two forks and return it to the skillet.
  6. Stir in sour cream and add tortilla pieces, mixing gently to combine.
  7. Sprinkle cheese on top; cover and cook on low heat until melted (5-8 minutes).

Nutrition

Find it online: https://isabellacooks.com/one-pan-sour-cream-chicken-enchilada-skillet/