Best One Pan Sour Cream Chicken Enchilada Skillet Recipes

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

One-Pan Sour Cream Chicken Enchilada Skillet image

So much easier to make enchiladas in one skillet than to individually wrap each one!

Provided by Brook

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 48m

Yield 8

Number Of Ingredients 12

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

Steps:

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.
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).
Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
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 : Calories 327.5 calories, Carbohydrate 23.3 g, Cholesterol 63.9 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.1 g, SaturatedFat 10.9 g, Sodium 909.3 mg, Sugar 1.1 g

ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

One Pan Sour Cream Chicken Enchilada Skillet image

Make and share this One Pan Sour Cream Chicken Enchilada Skillet recipe from Food.com.

Provided by Carol

Categories < 60 Mins

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1 (4 ounce) can green chilies, chopped
1 (2 1/4 ounce) can black olives, sliced
1 lb chicken breast, boneless, skinless, cut into bite sized pieces
1 cup light sour cream
12 corn tortillas, 6 inch diameter, cut into bite sized pieces
1 cup colby-monterey jack cheese, shredded

Steps:

In a large skillet, heat margarine over medium heat until melted.
Whisk in flour and cook for 1 minute.
Whisk in chicken broth.
Continue stirring until smooth and thickened, about 2 to 3 minutes.
Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
Bring to a simmer, then reduce heat to low.
Cover and cook about 15 minutes or until chicken is cooked through.
Stir sour cream into the sauce.
Add tortilla pieces to the sauce and stir until combined.
Top sauce with the grated cheese.
Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.