One-Pan Sour Cream Chicken Enchilada Skillet is so much delicious and easy! It is easier to make enchiladas in one skillet than to individually wrap each one!
This easy One-Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Rotisserie chicken is simmered in enchilada sauce and salsa, then sliced tortillas are stirred in cooked until they become nice and soft. Top this one-pot meal with cheese and all your favorite toppings like guacamole, sour cream, and green onions.
One Pan Sour Cream Chicken Enchilada Skillet
- Prep: 20 mins
- Cook: 28 mins
- Total: 48 mins
- Original recipe yields 8 servings
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 ounces) can be chopped green chilies
- 1 (4 ounces) can be sliced black olives
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ⅛ teaspoon chipotle chile powder
- 3 skinless, boneless chicken breast halves
- 1 cup sour cream
- 12 (6 inches) corn tortillas, cut into bite-size pieces
- 1 cup shredded Colby-Jack cheese, or to taste
For first step One Pan Sour Cream Chicken melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the skillet, leaving the heat on low. Place chicken on a plate; shred into bite-size pieces.
Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.