One Pan Sour Cream Chicken Enchilada Skillet

Let me tell you a little story about how this heavenly One Pan Sour Cream Chicken Enchilada Skillet became a staple in our household. It was one of those hectic weeks where every day seemed like a marathon—from work meetings to kids’ activities. I needed a quick, comforting dinner that didn’t involve a mountain of dishes. That’s when I stumbled upon this recipe, and it quickly won over my family with its creamy, cheesy goodness and delicious hint of spice!

Why You’ll Love This

Speed: With only 10 minutes of prep and 25 minutes of cook time, you’ll have dinner on the table in no time.
Ease: Everything comes together in one pan, minimizing both effort and cleanup.
Flexibility: You can easily adjust the spice level and add your favorite ingredients.
Ingredients on Hand: Uses everyday staples like chicken, tortillas, and cheese.
Kid-Friendly: Even the pickiest eaters will love the creamy, cheesy flavor.

Ingredients

3 tablespoons butter: Provides a rich, creamy base for the sauce.
3 tablespoons all-purpose flour: Thickens the sauce to perfection.
2 cups chicken broth: Adds depth and enhances the savory flavors.
1/2 teaspoon kosher salt: Balances and enhances the overall taste.
1/8 teaspoon chipotle chili powder (optional): Gives a subtle smoky kick.
1/4 teaspoon oregano: Adds a touch of earthiness.
4 ounces chopped green chiles: Bring a mild heat and tanginess.
4 ounces chopped black olives: Provide an interesting contrast in flavor and texture.
3 whole boneless, skinless chicken breast halves: The tender star of the dish.
1 cup sour cream: Creates a luscious, creamy texture.
12 corn tortillas, cut into bite-sized pieces: Perfect for soaking up all the delicious sauce.
2 cups colby-jack cheese, grated: The ultimate melty, cheesy finish.

Step-by-Step Instructions

Step 1: Make the Sauce

Heat the pan by melting the butter in a large skillet over medium heat. Once melted, stir in the flour and cook for one minute, ensuring it’s smooth. Whisk in the chicken broth gradually, stirring continuously to keep it lump-free. Let it thicken, which should take about 2-3 minutes.

Step 2: Flavor and Simmer

Add the chipotle chili powder, salt, oregano, green chiles, and black olives to your sauce mix. Nestle the chicken breasts into this flavorful concoction, bringing everything to a gentle simmer. Reduce the heat to low, cover, and let the chicken cook thoroughly for about 15 minutes.

Step 3: Shred and Mix

Lift the chicken breasts from the skillet once they’re cooked and shred them into bite-sized pieces. Meanwhile, on low heat, whisk sour cream into your sauce. Return the shredded chicken to the skillet, introducing the corn tortillas, and stir to combine until everything is well-coated.

Step 4: Cheese It Up

Finish by topping the mix with grated cheese. Cover the skillet again, letting the cheese melt into a bubbly, delightful layer over the course of 5-8 minutes.

Important Things to Remember

Whisk Continuously: When adding the chicken broth, whisking continuously helps make a smooth, lump-free sauce.
Simmer Gently: High heat can make the chicken tough, so keep the heat low for tender results.
Sour Cream Timing: Add sour cream over low heat to prevent curdling.

How to Serve It

Enjoy this skillet right out of the pan, served piping hot. Top it off with some fresh cilantro, a squeeze of lime, or diced avocados for a refreshing contrast. Pair it with a crisp salad or some fluffy rice to round out the meal. Don’t forget a chilled glass of iced tea or a sparkling lemonade to complement the flavors perfectly!

Making It Your Own

Feeling adventurous? Swap out corn tortillas for flour varieties for a softer texture. Consider using pepper jack cheese instead of colby-jack for an extra kick. Vegetarians can replace chicken with beans or roasted vegetables for a hearty, meat-free version. If you’re aiming for a leaner meal, consider Greek yogurt as a stand-in for sour cream—it works beautifully while providing a boost of protein!

Keeping and Reheating

Enjoy leftovers by storing them in an airtight container in the refrigerator, where they’ll keep nicely for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the dish appears too thick. To avoid drying out, maintain a medium-low heat.

What I’ve Figured Out

After making this dish countless times, I’ve learned that adding the sour cream carefully is key. Over high heat, it can curdle, but if you fold it in at a gentle heat, the result is a smooth and velvety sauce. I’ve also discovered that lightly toasting the corn tortillas in a dry pan before cutting them gives them a slightly nutty flavor that adds depth to the dish.

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas will give the dish a softer, more pliable texture. They’re a fantastic substitute if you prefer them over corn.

Do I have to use chipotle chili powder?

No, it’s optional. If you’re not a fan of heat, you can omit it or use a milder chili powder. Alternatively, smoked paprika can add a touch of smokiness without the spiciness.

Can I substitute the chicken for another protein?

Yes, you can easily swap the chicken for ground beef, turkey, or even shrimp. Just adjust the cooking times accordingly to ensure your protein is fully cooked.

How can I make this dish lighter?

For a lighter version, use reduced-fat sour cream and cheese. You can also increase the ratio of vegetables such as bell peppers or kale to add more nutrients without extra calories.

Are there vegan options for this recipe?

Yes, replace the chicken with tofu or seitan and use non-dairy alternatives for butter, sour cream, and cheese. Opt for nutritional yeast to achieve a cheesy flavor.