Description
One Pan Sour Cream Chicken Enchilada Skillet – A quick and comforting dinner with creamy, cheesy goodness and a delicious hint of spice. Everything comes together in one pan for minimal effort and cleanup.
Ingredients
Scale
- 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 corn tortillas, cut into bite-sized pieces
- 2 cups colby-jack cheese, grated
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.