One-Pan Sour Cream Chicken Enchilada Skillet
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Description
So much easier to make enchiladas in one skillet than to individually wrap each one!
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
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ⅛ 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
Directions
- 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.
Nutrition Facts
serving: 8 servings
calories: 327.5 kcal
carbohydrates: 23.3 g
protein: 16.1 g
saturated fat: 10.9 g
cholesterol: 63.9 mg
sodium: 909.3 mg
fiber: 3.2 g
sugar: 1.1 g