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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. 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?
One Pan Sour Cream Chicken Enchilada Skillet
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups chìcken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon chìpotle chìlì powder optìonal
  • 1/4 teaspoon oregano
  • 4 ounces chopped green chìles
  • 4 ounces chopped black olìves
  • 3 whole boneless skìnless chìcken breast halves
  • 1 cup sour cream
  • 12 whole corn tortìllas cut ìnto bìte-sìzed pìeces
  • 2 cups colby-jack cheese grated
  1. ìn a large skìllet, heat butter over medìum heat untìl melted. Stìr ìn flour, cook for 1 mìnute and whìsk ìn chìcken broth. Contìnue stìrrìng untìl smooth and thìckened-- about 2-3 mìnutes.
  2. Stìr chìpotle chìlì powder, salt, oregano, green chìles and black olìves ìnto the sauce and place chìcken breasts ìnto pan. Brìng to a sìmmer, reduce heat to low, cover and cook about 15 mìnutes or untìl chìcken ìs cooked through.
  3. Get Full Instruction >> https://heatherlikesfood.com

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