One-Pan Sour Cream Chicken Enchilada Skillet Recipe

Name: One-Pan Sour Cream Chicken Enchilada Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 (4 ounce) can chopped green chilies; 1 (4 ounce) can sliced black olives; 1/2 teaspoon kosher salt; 1/4 teaspoon dried oregano; 1/8 teaspoon chipotle chile powder; 3 skinless, boneless chicken breast halves; 1 cup sour cream; 12 (6 inch) corn tortillas, cut into bite-size pieces; 1 cup shredded Colby-Jack cheese, or to taste

Servings: persons

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/8 teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

1
Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
2
Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
4
Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups chicken broth, 1 (4 ounce) can chopped green chilies, and more.

Yes, One-Pan Sour Cream Chicken Enchilada Skillet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pan Sour Cream Chicken Enchilada Skillet

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