One-Pan Sour Cream Chicken Enchilada Skillet: A Weeknight Dream

There are some dishes that, from the very first bite, transport you back to a specific moment. For me, this One-Pan Sour Cream Chicken Enchilada Skillet is one of those treasures. I remember the first time I made it, on a chaotic Tuesday evening when the prospect of elaborate cooking felt utterly daunting. The scent of simmering chicken and spices filled my small kitchen, a comforting embrace that promised deliciousness without the fuss. It quickly became my go-to for those evenings when time is short but the craving for something hearty and flavorful is immense, proving that extraordinary meals don’t always require extraordinary effort.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 1 skillet
• Dietary Type: Chicken, Dairy

Ingredients

This recipe is designed for ultimate simplicity, calling for readily available ingredients that come together in a flash.

• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 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 and skinless, cut into bite-sized pieces
• 1 cup light sour cream
• 12 (6-inch diameter) corn tortillas, cut into bite-sized pieces
• 1 cup Colby-Monterey Jack cheese, shredded

Equipment Needed

To bring this delightful skillet dish to life, you’ll need a few essential kitchen tools:

• A large skillet (oven-safe is a bonus, though not strictly required for this recipe’s method)
• A whisk for creating a smooth sauce
• A measuring cup and spoons for accurate ingredient proportions
• A cutting board and knife for preparing the chicken and tortillas

Instructions

The beauty of this recipe lies in its streamlined, one-pan approach. Everything cooks together, minimizing cleanup and maximizing flavor.

1. Melt the Fat: Begin by placing your large skillet over medium heat. Add the 3 tablespoons of margarine and allow it to melt completely.
2. Create the Roux: Once the margarine is melted, whisk in the 3 tablespoons of all-purpose flour. Cook, stirring constantly, for 1 minute. This step cooks out the raw flour taste and forms the base of your sauce.
3. Build the Sauce: Gradually whisk in the 2 cups of chicken broth. Continue stirring until the mixture is smooth and begins to thicken, which should take about 2 to 3 minutes. This is your foundational enchilada sauce.
4. Infuse with Flavor: Now, it’s time to layer in those classic enchilada flavors. Stir in the 1/2 teaspoon kosher salt, 1/4 teaspoon chili powder, 1/4 teaspoon ground oregano, the chopped green chilies, the sliced black olives, and the bite-sized pieces of chicken breast into the sauce.
5. Simmer and Cook the Chicken: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for approximately 15 minutes, or until the chicken is cooked through and no longer pink.
6. Add Creaminess: Remove the skillet from the heat momentarily. Stir in the 1 cup of light sour cream until it is fully incorporated into the sauce. This will add a wonderful richness and tang.
7. Incorporate the Tortillas: Add the bite-sized pieces of corn tortillas to the sauce. Stir gently to ensure all the tortilla pieces are coated and combined with the saucy chicken mixture.
8. Melt the Cheese: Top the entire surface of the skillet with the 1 cup of shredded Colby-Monterey Jack cheese.
9. Final Bubbly Perfection: Cover the skillet again and simmer for an additional 5 minutes. This brief cooking period will allow the cheese to melt into a gooey, bubbly blanket and the tortillas to soften slightly, absorbing the delicious flavors.

Expert Tips & Tricks

As a chef, I’ve learned that even simple recipes can be elevated with a few insider techniques. For this One-Pan Sour Cream Chicken Enchilada Skillet, consider these:

• Chicken Prep: For even faster cooking and more tender chicken, you can pre-cook chicken breasts by boiling or poaching them, then shredding or dicing them before adding them to the sauce. This ensures they are perfectly tender without overcooking the sauce.
• Tortilla Softness: If you prefer your tortilla pieces softer and more integrated into the sauce, you can lightly warm them in a dry skillet or microwave for a few seconds before adding them. This will help them absorb the sauce more readily.
• Cheese Blend: While Colby-Monterey Jack is fantastic, feel free to experiment with other melting cheeses like cheddar, pepper jack for a little heat, or a Mexican blend. Just ensure it shreds well.
• Spice Level: If you enjoy a spicier enchilada experience, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce along with the chili powder and oregano.

Serving & Storage Suggestions

This skillet is a star on its own, but a few accompaniments can truly make it shine. Serve hot directly from the skillet, allowing diners to scoop generous portions. A dollop of fresh sour cream, a sprinkle of chopped fresh cilantro, or a few slices of avocado are wonderful garnishes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if it seems too thick, or in the microwave until heated through. I don’t recommend freezing this dish, as the sour cream and tortillas can alter in texture upon thawing.

Nutritional Information

While exact nutritional values can vary based on specific brands and portion sizes, here’s an estimated breakdown for one serving of this delicious skillet:

Nutrient	Amount per Serving	% Daily Value
Calories	455.6 kcal
Total Fat	25.5 g	39 %
Saturated Fat	9.8 g	49 %
Cholesterol	78.6 mg	26 %
Sodium	788 mg	32 %
Total Carbohydrate	30.1 g	10 %
Dietary Fiber	3.8 g	15 %
Sugars	1.8 g	7 %
Protein	27.1 g	54 %

Variations & Substitutions

The beauty of this recipe is its adaptability. While the core ingredients are simple, feel free to personalize it:

• Vegetarian Option: Omit the chicken and add a can of drained and rinsed black beans or pinto beans along with the green chilies and olives. You could also incorporate sautéed bell peppers and onions for added depth.
• Different Protein: Cooked shredded turkey or ground beef would also work wonderfully in place of chicken.
• Dairy-Free: For a dairy-free version, experiment with a dairy-free sour cream alternative and a dairy-free shredded cheese blend. Ensure your margarine is also dairy-free.
• Gluten-Free: While corn tortillas are naturally gluten-free, if you need to avoid all gluten, ensure your broth and any other packaged ingredients are certified gluten-free.

FAQs

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas, but corn tortillas are more traditional for enchiladas and will absorb the sauce differently, offering a distinct texture. If using flour, you might want to slightly sauté them first to prevent them from becoming too mushy.

Q: My sauce seems too thin. How can I thicken it?
A: If your sauce isn’t thickening to your liking, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisking it into the simmering sauce. Cook for another minute or two until thickened.

Q: Can I make this dish ahead of time?
A: You can prepare the chicken and sauce mixture (up to step 5) ahead of time and refrigerate it. When ready to serve, reheat the mixture, stir in the sour cream and tortillas, top with cheese, and finish cooking as directed.

Q: What kind of skillet is best for this recipe?
A: A heavy-bottomed skillet, such as cast iron or stainless steel, will provide even heat distribution and prevent scorching. Ensure it’s large enough to hold all the ingredients comfortably.

Q: How do I ensure the chicken is fully cooked?
A: The best way to check if the chicken is cooked through is to cut into one of the larger pieces. It should be opaque white throughout, with no pinkness remaining.

A Comforting Culmination

This One-Pan Sour Cream Chicken Enchilada Skillet is more than just a meal; it’s a testament to how simple ingredients and a straightforward method can yield incredibly satisfying results. It’s a dish that invites you to gather around the table, share stories, and savor the comforting flavors. I encourage you to give it a try, whether you’re a seasoned cook looking for a quick weeknight option or a beginner eager to impress. Serve it alongside a crisp green salad or some Mexican rice for a complete and utterly delightful experience. Happy cooking!