Sour Cream Chicken Enchilada Skillet Recipe
This Sour Cream Chicken Enchilada Skillet Recipe. Is comfort food at its finest. Imagine all the flavors of traditional enchiladas. But with a fraction of the effort. The chicken is tender and juicy. Simmered in a rich, creamy sauce. Made with sour cream, and green chiles. And a hint of chipotle. For a smoky kick. The tortillas soak up all the flavors. Becoming soft and delicious. While the melted Colby-jack cheese on top ties it all together. It’s a one-pan wonder. That’s perfect for busy weeknights. Or when you just need a cozy meal.
6 Servings
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
To make this recipe gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. That’s suitable for thickening sauces. Ensure your corn tortillas are certified gluten-free. As some brands might have cross-contamination. The rest of the ingredients are naturally gluten-free. Making this an easy adaptation. For those with gluten sensitivities. The sauce remains just as creamy and delicious. And no one will even notice the difference!