One Pan Sour Cream Chicken Enchilada Skillet
Experience the delightful fusion of flavors in this One Pan Sour Cream Chicken Enchilada Skillet, a quick and creamy dish that will transform your weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces chopped green chiles
- 4 ounces chopped black olives
- 3 boneless skinless chicken breasts
- 12 corn tortillas (cut into bite-sized pieces)
- 2 cups grated colby-jack cheese
Instructions
- In a large skillet over medium heat, melt butter and whisk in flour for 1 minute. Gradually add chicken broth, stirring until thickened (2-3 minutes).
- Stir in spices, green chiles, and olives. Add chicken breasts, cover, and simmer on low for about 15 minutes until cooked through.
- Remove chicken to shred; return to skillet with sour cream and tortillas. Mix well and top with cheese. Cover and cook for an additional 5-8 minutes until bubbly.
Nutrition
- Serving Size: 1/6 of the skillet (approximately 300g)
- Calories: 485
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg