This One Pan Sour Cream Chicken Enchilada Skillet is cheesy, creamy, zesty and so much easier than spending your day rolling up enchiladas!
Alright folks, here’s the deal. I love enchiladas with a giant pink puffy heart, but I hardly ever make them. By the time dinner rolls around the last thing I want to do is attempt to roll up enchiladas while my toddler plays the roll of Godzilla in my kitchen. Seriously, this kid. Is it a boy thing? My girls were not climbers and into everything like he is. It’s about all I can do everyday to keep him from killing himself, let alone make some dang enchiladas.
So, we make skillet enchiladas. They have all the flavor of your normal enchiladas but take 300% less work! Are you sold yet?
You’ll start by making the sauce which is basically thickened chicken broth, seasoned up and studded with green chiles and black olives. Then, you’ll place your whole chicken breasts right into the sauce to cook– about 15 minutes.
Once the chicken is cooked, you’ll take it out of the sauce, shred it up, stir some sour cream into the sauce and put the chicken back in.
Next, the tortillas go in…
Give it a stir.
Top with cheese, cover and cook for another 5-8 minutes until bubbly. Once it’s done, you’ll have something that looks something like this. Not to0 shabby, right?
Seriously, if you’re a chicken enchilada fan like I am, this One Pan Sour Cream Chicken Enchilada Skillet is your new best friend.
A note about this recipe: I’ve had a few people comment that this doesn’t have enough spice or kick to it. The recipe as written will give you a sauce that is creamy, just lightly seasoned and lets the flavor of the chicken, cheese and tortillas come through– like the sour cream chicken enchiladas that I grew up eating! 🙂 This mild sour cream sauce is meant to be just that. So if you are looking for a more tangy and spicy sauce, like red enchilada sauce, you can sub 2 cups canned red enchilada sauce for the chicken broth, flour, and butter. You can still stir in the sour cream to make a creamy sauce and that should give you the results you’re looking for. Hope this helps!
One Pan Sour Cream Chicken Enchilada Skillet
Cheesy, creamy, zesty and so much easier than spending you day rolling enchiladas up!
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
- 1 (4oz) can chopped green chiles
- 1 (4oz) can chopped black olives
- 3-4 boneless skinless chicken breasts
- 1 C sour cream
- 12 corn tortillas, cut into bite-sized pieces
- 1-2 C colby-jack cheese, grated
Instructions
- In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
- Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
- Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
- Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
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This looks amazing! Everything on your post sounds exactly like me except that 3 of my 4 children sound like your son. It’s exhausting to even think about dinner let alone try and rangle them long enough to get anything on the table besides cold cereal. I am looking forward to one of those days I manage to find some sanity (or perhaps be just insane enough) to prepare this! Thank you for sharing…yum!
Made this last night and it was to die for and so easy to prepare! I used rotisserie chicken since I found this at lunch and didn’t have any chicken thawed. Served with black beans and Knorr taco rice! Yummy!
Sounds great! I love using rotisserie chickens.
Absolutely amazing! I used leftover turkey and now I will do Thanksgiving just for this afterwards! ????
That’s so great! Thanks for sharing.
I made this today but used pork loin and flour tortillas because that’s what I had on hand, it was really good! Needs some more spiciness tho!
Great Grandma Afton would be proud. You have a very nice site. I want to try this recipe.
Thanks Will! 🙂
Sounds great! How can I print off the recipe?
I made this with rotisserie chicken like someone else mentioned, just because I needed a quick meal one night and it turned out well. The only thing I didn’t like was that it had really no spice to it like I thought it would, so I added more (kind of a lot more) chipotle chili powder than it calls for. That being said, it was perfect for us adjusted to my desired amount of spice. Next time I’ll probably leave out the black olives just because my fiancé is not a fan and I don’t really think they’re necessary for me, but if you like them they were not bad in there by any means. I do plan on making it again!
I have never heard of it but I am going to make it one day.
Great recipe! It was delicious.
Can’t wait to make this tonight and i just so happen to have all the ingredients! Win!
I made this recipe to the T. It was bland not sure what I did wrong. Won’t be making it again.
You could always add more spices to adjust to your flavor level. It’s a recipe. It’s a basic guideline for how to make this dish. Nothing is set in stone.
Made this last night and hubs & I both loved it! I used a whole chicken which I had cooked beforehand, and the broth from that, with chicken bouillon added. Also increased the chili powder. Made it in our big cast iron skillet and put the whole thing under the broiler for a few minutes to melt the cheese and crisp it up a bit. It was heaven! Thanks for giving us an alternative to the boring, time-consuming & messy job of softening tortillas! A+++++++++
This was terrible, don’t waste your time or money on this! ?
I could tell by looking at the ingredients list that the spices were on the weak side…also I like enchilada sauce not just basic sauce ….will take the concept of this dish but will dr heavily to a more enchilada-ish sauce..thanks for the basic concept
This was delish! Thank you. It’s similar to a Mexican dish, chilaquiles. I topped it with some cilantro & green salsa. It gave it an extra kick! My family loved it. They suggested that the tortillas be fried next time.
After reading the reviews I made this with more spices. I made it with 2 tsp Chili powder and 1/4 tsp cumin and kept everything else the same. With those changes I thought this was a really good recipe and will make it again.
Thank you for listing how much you added. I kept seeing the comments of “more” but was unsure how much more I needed!
What size tortillas? 8″, 12″?
I’ve made this multiple times now and wanted to share an update. I’ve made it with the boneless chicken breasts and rotisserie chicken: both turn out well. I’ve made it with and without black olives, it doesn’t make much difference in my opinion. My fiancé doesn’t like them so I omitted them after the first time and I didn’t feel like I was missing anything. Now, the changes I would make: if you want any spice to this add more Cumin and Chipotle chili powder. It’s completely necessary in my opinion. Also, cutting back just a tad on the tortillas was better for us, so I’d just say use your judgement, but I do not recommend using flour tortillas in place of corn.
This is a good recipe but we love spice so to kick up a notch I added more Chipotle, a pinch of Cayenne “hot” green chile’s and fresh Garlic. To add a bit of freshness I topped it with Scallions served with Chipotle black beans and Tortilla chips for a crunch.
Everyone in my family lived this – which is a rarity! However, it is very rich and I’m going to add a little cayenne pepper to cut the richness. Thanks for the recipe!
This is delicious…I used taco seasoning instead of the chipotle powder & oregano…I also added a blend of sharp & tex mex cheddar…I omitted the olives too (personal preference)…this was enjoyed by our entire family…so good, hearty and easy to make. Hubby and I spiced ours up with a little Valentino hot sauce but the heat was just perfect for our daughter. I also transferred it to a baking dish and broiled the cheese…mmmmmmmmmmmmmm. Thanks for a great recipe.
Has anyone tried this w/O the flour? Or do you think the flour can be substituted for a gluten free flour? Hubby doesn’t like enchilada sauce and is gluten free. But I love enchiladas. I’m hoping I can figure out the gf thing and this would be a good middle ground, since many reviews say it’s on the bland side.
I wonder if adding a can of chile would make it pop???
Made this tonight. It was great and everyone loved it. I added a can of corn. Will make again. Thanks for the recipe.
I wanted to make this to recipe but didn’t have enough base left to make two cups. I did however have two cans of enchilada sauce in the cupboard, one medium one mild, so I went that way. I had left over rotisserie chicken to use so that made it even easier. Everything else was as you wrote it. I really enjoyed it, taste and ease of making. My daughter liked it as well and the jury is still out with the wife(but she’s a picky eater anyway). So thanks for the post, I will be making it again. And now if you’ll excuse me I’m going back for seconds!
When I make my enchilada casserole I add a can of Campbell’s Fiesta Nacho cheese soup and a can of Rotel. They give it that pop of flavor! So delicious!
Made this for the first time this evening since our oven is on the fritz. I tweaked a few things in the recipe. Sauteed onions and garlic, used rotisserie chicken, a dash of Cayenne pepper and whisked in red enchilada sauce. Absolutely delicious! Thank you for this concept. We will be using again and again.
Love this! Easy and delicious! Added in 1/4tsp of :garlic powder, onion powder, paprika to make it pop!! Also sunned 2 c crushed tortilla chips for half tortillas. Turned out delicious! Thank you!
How much chicken do you use for this? I see it says 3-4 boneless breasts but was wondering by weight what that might be. I have a package of 3 boneless breasts that is almost 2.5 lbs which looks like a lot for the recipe. Thanks!
Yes, it is a boy thing. My son is 3 and you don’t know how many times I’ve had to call poison control in the last year despite the baby proofing. Baby proofing doesn’t work of the kid is smarter than it.
Great googly moogly, this is almost 850 calories per serving!
Do you use soft or crunchy tortillas??
Delicious & so quick,inexpensive & easy to make! Husband loved it! Thank you for sharing.
In your note about substituting enchilada sauce for those who wanted a more spicy dish, you said to use 2 cans. What size cans do you use? I am a bit of a kitchen rookie and didn’t want to assume the small cans. I worry about not having enough liquid to cook the pasta.
This was absolutely delicious! My fiancé requested this become a once a week dish!
Thank you!
Since it’s only my hubby and I , started with olive oil and sauteed, covered 2 boneless skinless chicken thighs til cooked. Made it’s own broth, removed the chicken, which then I added diced red onion, 2 minced cloves garlic, and an adobo chili, cooked for a few minutes, added. 1 tbs flour 1 cup water. Stir. Added back the chicken shredded….3 tbs sour cream, chips. Stir. Topped w 1 c grated cheddar and chopped green onion. Covered cooked til bubbly. Served w additional flour tortilla and lettuce greens. Yummy!
This looks sinfully delicious!!! I cannot wait to try! Thanks for sharing the recipe.
Is there a way I can use soft tacos instead of what you used?
This recipe is PHENOMENAL!!! I made a few tweaks to the recipe. I added 1/2 tsp of cayenne and added corn and black beans. As well as Taco style shredded cheese. Oh my goodness, probably became one of my favorite meals of all time.
Really good! I used precooked chicken because I had it on hand. I didn’t have any tortillas, so I used Doritos Nacho chips instead and they gave it the needed flavor kick.
I was looking for something quick for dinner tonight with ingredients I had on hand and this fit the bill. Followed recipe with the following additions: seasoned three large chicken breasts with seasoning salt, garlic powder, onion powder, cumin and pepper. Subbed can of rotel for green chiles and added 1/2 cup enchilada sauce while simmering chicken. Omitted the olives. Also only used 9 tortillas. The whole family loved it!! Thanks for the yummy recipe!!!