One Pan Sour Cream Chicken Enchilada Skillet


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

One Pan Sour Cream Chicken Enchilada Skillet
Cheesy, creamy, zesty and so much easier than spending your day rolling enchiladas up, this sour cream enchilada skillet become your new favorite weeknight meal!

 Course Main Course
 Cuisine Mexican
 Prep Time 5 minutes
 Cook Time 30 minutes
 Total Time 35 minutes
 Servings 6 Servings
 Calories 351 kcal

Ingredients

3 tablespoons butter
3 tablespoons all purpose flour
2 cups chicken broth
1/2 teaspoon kosher salt
1/8 teaspoon chipotle chili powder optional
1/4 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.

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