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.
Heidi says
How did you get the nutrition information for this recipe? I put it into multiple recipe builders and everything is much higher, even at 6 servings. Thanks!
Melissa says
I think it looks delicious but I think the carbs have to be WAY off. There is no way there are only 8 carbs with all those corn tortillas and flour. I may modify to try to make it more keto friendly.
Kathy Allen says
This was great. I made a half recipe as there are only two of us. Actually I put half of each can of the chilis and olives in the sauce and put the other halves together and put them in my freezer. As far as determing the amount of chicken for half of the recipe, I used part of a rotisserie chicken and just sort of guessed at how much. I did serve this over rice as someone mentioned and we really liked it that way. This would also make a great dip to use with taco chips. You could leave out the corn tortilla pieces...or not. Great keeper recipe. Thanks.
Kacey says
This was fantastic! I added some chipotle and poblano to the sauce and used flour tortillas since my husband is not a corn tortilla fan. Two bits in he was telling me it was a do over!!!
Debbilyn says
This recipe turned out fanulous
Lollie Boyer says
I made this last night and both my husband and mom really liked it. I used a can of Rotel instead of the green chilies just for color. My adult kids will also love this. Thanks!
Vicki says
I made this last week to take on vacation. Made a few tweaks, flour tortillas, no chillis. Freezes really well.
A lot of compliments.
ROXY says
WHAT IS IN THIS THAT MAKES THE SODIUM SO HIGH?
Cari E. says
Chicken Broth I would imagine is the majority of it. The chicken breasts themselves are going to have salt content and so will the cheese.
Heather Cheney says
Please be aware that the nutrition info is for informational purposes only. If you have specific dietary needs, please calculate the nutrition facts yourself.
Melissa Britton says
Can you substitute shrimp??
Sarah says
Oh! That sounds like such a good idea! I think shrimp would taste really good with the sauce!
Heather Cheney says
Definitely!
Jackie says
I love this recipe! My kids and husband loved it too!
I added 1tsp of cumin cuz I like my enchiladas to have that taste. Thanks for sharing 🙂
Jackie says
This looks amazing! Adding it to next weeks list! Thanx
Lynsey says
This was so so good!! I added corn and some sauteed bell peppers, super yummy!! Next time I want to add black beans!!
Sarah says
Great suggestions!
Val says
Im turning this keto no flour and no torillas
2Table spoons of Almond Flour
Keto Tortillas
Lisa says
How did the almond flour work?
Louise Segura-Dolader says
Definitely needed the color from sauteed peppers, corn and black beans. Otherwise, not very appealing to the eyes. Tastes great and is easy to prepare. Serve is colorful platter.
Bruce Deniger says
I just loved it.