Sour Cream Chicken Enchilada Skillet – Craving a comforting. And an easy weeknight dinner? This Sour Cream Chicken Enchilada Skillet Recipe. Is your answer! With tender chicken, creamy sour cream sauce, and melted Colby-jack cheese. It’s a one-pan meal. That comes together. In just 35 minutes. Perfect for busy nights. When you need a quick, flavorful dish. To satisfy the whole family.
The first time I made this recipe. I was searching for a way. To use up some leftover tortillas. And chicken. My husband and child are huge fans of enchiladas. But I didn’t have the time. To roll them up. And bake them traditionally. So, I decided to turn it into a skillet meal instead. The results? They were head over heels for it! The creamy sauce, tender chicken, and melted cheese. Won them over instantly. It was so good. That my child asked for seconds. And my husband declared it. A new family favorite.
What makes this Sour Cream Chicken Enchilada Skillet truly special?
What makes this recipe a winner? It’s all about the ease. And flavor. You get all the deliciousness of traditional enchiladas. Without the hassle of rolling them up. The creamy sour cream sauce is rich. And comforting. Perfectly complemented by the smoky chipotle chili powder. And tangy green chiles. Plus, it’s a one-pan wonder. Which means less cleanup for you!
What You Need To Make This Sour Cream Chicken Enchilada Skillet Recipe?
Butter: The base of this creamy sauce. Butter adds a rich, velvety texture. That brings out the flavors of the chicken and spices.
All-Purpose Flour: A key thickener for the sauce. It gives the dish. That perfect, creamy consistency. That coats every bite.
Chicken Broth: Adds depth and umami to the sauce. Making it more flavorful. Use low-sodium broth. To control the saltiness.
Kosher Salt: Enhances all the flavors in the dish. Balancing the richness of the butter and cheese.
Chipotle Chili Powder: Optional. But adds a smoky heat. That elevates the sauce. Adjust to your preferred level of spiciness.
Oregano: A classic herb in Tex-Mex dishes. It adds an earthy, slightly sweet note. That complements the other spices.
Green Chiles: These add a mild, tangy heat to the dish. Balancing the richness of the sour cream and cheese.
Black Olives: Bring a briny, slightly bitter flavor. That contrasts beautifully. With the creamy sauce.
Boneless Skinless Chicken Breasts: The main protein. They’re cooked until tender. And shredded. For easy eating.
Sour Cream: The star of the sauce. It makes everything creamy, tangy, and utterly delicious.
Corn Tortillas: These absorb the sauce. Creating soft, flavorful bites. That tie the dish together.
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Colby-Jack Cheese: Melts into gooey perfection. Adding a cheesy layer. That makes this dish irresistible.
Steps To Make Sour Cream Chicken Enchilada Skillet:
Step 1: Start by melting your butter in a large skillet. Over medium heat. Once it’s beautifully golden. Stir in the flour. And cook for about a minute. To get rid of that raw flour taste. Slowly whisk in the chicken broth, stirring constantly. To avoid lumps. You’ll notice the sauce thickening after 2-3 minutes—this is where the magic starts!
Step 2: Next, toss in the chipotle chili powder, salt, oregano, green chiles, and black olives. Place the chicken breasts into this flavorful bath. Bring it to a simmer. And then lower the heat. Cover the skillet. Let the chicken cook gently for about 15 minutes. Until it’s done to perfection.
Step 3: Once the chicken is cooked. Take it out of the pan (but keep that heat on low!). Shred the chicken into bite-sized pieces—it’s going to soak up all that delicious sauce in a minute. Stir in the sour cream. To make the sauce extra creamy. Then return the chicken to the pan. Along with the tortilla pieces. Give everything a good stir. So the tortillas can absorb the sauce.
Step 4: Finally, sprinkle the grated Colby-jack cheese over the top. Cover the skillet. And let it all cook together for 5-8 minutes. When the cheese is melted and bubbly. You’ll know it’s time to dig in!
Tip:
To get the most tender. And flavorful chicken. Consider poaching the chicken breasts in the sauce. Rather than cooking them separately. This allows the chicken. To soak up all the rich flavors from the broth, spices, and chiles. Making every bite incredibly moist. And tasty. After poaching. Shred the chicken directly into the sauce. While it’s still warm. The shredded chicken will reabsorb even more of the sauce. Making each bite. Burst with flavor. Also, when adding the sour cream. Do it off the heat or on low. To prevent curdling. Ensuring the sauce remains smooth. And creamy.
Frequently Asked Questions:
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish. Cover it. Store it in the fridge for up to a day. Just reheat gently on the stove. Or in the oven before serving.
What can I substitute for sour cream?
If you’re out of sour cream. You can use Greek yogurt. For a similar tangy flavor. Just make sure to use full-fat. For the best texture.
Can I freeze the leftovers?
Yes. This dish freezes well! Just store it in an airtight container. And freeze for up to three months. Thaw overnight in the fridge. And reheat thoroughly before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sour Cream Chicken Enchilada Skillet Recipe
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 c chicken broth
- 1/2 tsp kosher salt
- 1/8 tsp chipotle chili powder optional
- 1/4 tsp oregano
- 4 oz chopped green chiles
- 4 oz chopped black olives
- 3 whole boneless skinless chicken breast halves
- 1 c sour cream
- 12 whole corn tortillas cut into bite-sized pieces
- 2 c Colby-jack cheese grated
Instructions
- Melt the butter. In a large skillet over medium heat. Stir in the flour. Cook for 1 minute.
- Gradually whisk in the chicken broth. Cooking until the sauce thickens—about 2-3 minutes.
- Stir in the chipotle chili powder, salt, oregano, green chiles, and black olives. Add the chicken breasts. And simmer on low for 15 minutes. Until cooked through.
- Remove the chicken. Shred it, and return it to the skillet. Stir in the sour cream. Then add the tortilla pieces. Mix well.
- Top with grated cheese. Cover, and cook on low. Until the cheese is melted and bubbly—about 5-8 minutes. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
