This One Pan Sour Cream Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It's cheesy, creamy, zesty and your family is going to love it!
Alright, folks here's the deal. I love sour cream chicken enchiladas with a giant pink puffy heart, but I hardly ever make them. By the time dinnertime rears its ugly head, the last thing I want to do is attempt to roll up enchiladas (like these delicious green chile and cheese ones) while my toddler plays the part 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 every day to keep him from killing himself, let alone make some dang enchiladas.
So, we make skillet chicken enchiladas. They have all the flavor of your normal enchiladas but take 300% less work! Are you sold yet?
How to Make Sour Cream Chicken Enchilada Skillet
Step 1.) Make the Sour Cream Enchilada Sauce
The Sour Cream Enchilada Sauce is what makes this recipe, and it's basically a thickened chicken broth, seasoned up and studded with green chiles and black olives.
Step 2.) Cook and Shred the Chicken
Once the sour cream enchilada sauce is made, you're going to cook the chicken right in it! Place your chicken breasts right into the sauce to cook at a low simmer for 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.
Step 3.) Add Tortillas
Enchiladas wouldn't be enchiladas without tortillas, right? You'll cut some corn tortillas into bite-sized squares and add them right into the sour cream sauce and chicken.
Give it a stir.
Step 4.) Add The Cheese!
Top the entire skillet 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 too 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.
Cooking Tips for Sour Cream Chicken Enchilada Skillet
I've had a few people comment that this recipe 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-- mild! So if you are looking for a more tangy and spicy sauce, like red enchilada sauce, you can substitute 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 if you'd like. You can even make your own Homemade Enchilada Sauce, or just make one of these awesome recipes-- Easy Beef Enchilada Skillet or Chicken Black Bean Enchilada Skillet
Can I Freeze This Sour Cream Chicken Enchilada Skillet?
Yes, just like its full-blown enchilada cousin, this skillet freezes and reheats well.
Tools Used for This Sour Cream Chicken Enchilada Recipe
- Better Than Boullion: I use a lot of chicken/beef/vegetable broth in my recipes because it adds such nice flavor, but I don’t love keeping cans or cartons of it in my pantry. For this reason (and more) I use this broth base anytime I call for broth in my recipes. It only takes one teaspoon of the base to make 1 cup of flavorful broth and can be stored for quite a while in the refrigerator.
- Anolon Nouvelle Copper Non-Stick Skillet: These non-stick pans are metal utensil safe and last a long time. I've been using Anolon's pans exclusively for the past five years and am still in love with them!
Want More Easy One Pan Meals?
- One Pan Easy Chicken Cacciatore
- One Pan Crack Bean Burritos
- One Pan Smothered Chicken Skillet
- One Pan Cheeseburger Macaroni
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- Barbeque Chicken
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One Pan Sour Cream Chicken Enchilada Skillet
Ingredients
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- ½ teaspoon kosher salt
- ⅛ teaspoon chipotle chili powder optional
- ¼ teaspoon oregano
- 4 ounces chopped green chiles
- 4 ounces chopped black olives
- 3 whole boneless skinless chicken breast halves
- 1 cup sour cream
- 12 whole corn tortillas cut into bite-sized pieces
- 2 cups 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.
AJ says
It was a solid B-. If I ever make it again, I’ll leave out the tortillas. They didn’t add anything and became very soggy.
Lynne says
Well now. I just made this for dinner and it was soooo good! My husband loved it as well, and he said he absolutely wants to have it again. The recipe is perfect as is but next time I think I will use medium chilis instead of the mild ones. And I may use a little pepper Jack cheese along with the Colby Jack cheese. That's just personal preference though. But really - this is just a terrific recipe. Thank you so much!
LGM says
Very good, I pulled the chicken out of the sauce, rolled into tortillas (chicken and cheese), poured the sauce over and baked for 15 minutes. It takes as much time to cut up the tortillas as to just make the enchiladas.
Harmony says
Wondering if you could substitute Greek yogurt for sour cream?
Bonnie Crim says
My son was into everything just like yours. My girls were a pleasure. As I look back of this trying period of time trying to keep him and myself from dying, I really think that he might have some sort of attention deficit problem. It was difficult feeling good about him, compared to the girls. I’m 81 now, and I look back at that time in my life as close to torture as on can get. This little boy, is now , 56 and has been a drug addict since he left home. He has never been a pleasure. I’m suggesting that you get a consultation with a child behavior specialist and see if there’s a problem. Address this behavior early on. This can be be diagnosed and treated. I wish you the very best. Bonnie Crim
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Teresa Reynolds says
Very good flavor. I left the torn tortillas out and served the chicken over Spanish rice. I love Chipotle Chili Powder because it provides flavor without heat. I add cayenne to my husband's plate AND he eats jalapenos with his food.
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Oleander says
I made this and it turned out amazing!!! I am not a good cook by any standards, but this was soooo easy and tasty. I forgot the salt and used 10 flour tortillas instead, and it still turned out well. It tastes even better as leftovers too! Definitely recommend.
Carrie La Mar says
Delicious. I added a sauteed onion, as well as onion powder and jalapeno powder to the chicken when cooking. Also added more chipotle powder than the recipe calls for. I was worried the tortillas wouldn't cool in such a short time but they were perfect.