Sour Cream Chicken Enchilada Skillet Recipe

This Sour Cream Chicken Enchilada Skillet is a one-pan meal that brings all the flavors of traditional enchiladas into a simple, quick-cooking dish. The creamy sour cream sauce, tender shredded chicken, and melted cheese come together with just the right amount of spice to create a satisfying meal that’s perfect for busy weeknights. With this 2000-word recipe, you’ll learn how to make a flavorful, family-friendly dinner without the hassle of rolling individual enchiladas.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything comes together in a single skillet, making cleanup a breeze.
• Quick and Easy: With pre-cooked or rotisserie chicken, this meal can be ready in 30 minutes.
• Creamy and Cheesy: The rich sour cream sauce and melted cheese make this dish ultra-comforting.
• Customizable: You can adjust the level of spiciness, swap out the chicken for beef, or add veggies to suit your taste.

Kitchen Tools You’ll Need

• Large skillet: A non-stick or cast iron skillet works well.
• Wooden spoon or spatula: For stirring and mixing.
• Cutting board and sharp knife: To dice vegetables and cut tortillas.
• Measuring spoons and cups: For accurate ingredient portions.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Cook the Onion: Add the diced onion to the skillet and sauté for about 4-5 minutes, until softened and translucent.
3. Add Garlic and Spices: Stir in the minced garlic, cumin, and chili powder (if using), and cook for another 1-2 minutes, until fragrant.

Step 2: Create the Creamy Sauce

1. Add Enchilada Sauce and Broth: Pour the green enchilada sauce and chicken broth into the skillet with the onions and garlic. Stir well to combine and bring the mixture to a simmer.
2. Incorporate Sour Cream: Reduce the heat to low and stir in the sour cream. Whisk or stir constantly until the sour cream is fully incorporated and the sauce is smooth and creamy. Be careful not to let the sauce boil, as this can cause the sour cream to curdle.

Step 3: Add the Tortillas and Chicken

1. Add Tortilla Strips: Stir in the tortilla strips, ensuring they are evenly coated in the sauce. The tortillas will absorb some of the sauce and soften, mimicking the texture of traditional enchiladas.
2. Incorporate the Chicken: Add the shredded chicken to the skillet and stir to combine. Let everything simmer together for about 5 minutes, allowing the flavors to meld and the chicken to heat through.

Step 4: Add Cheese and Bake

1. Add Cheese: Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the top of the chicken and tortilla mixture.
2. Melt the Cheese: If your skillet is oven-safe, you can place it under the broiler for 3-5 minutes to melt and brown the cheese. If you don’t have an oven-safe skillet, cover the skillet with a lid and let the cheese melt over low heat for about 5 minutes.

Step 5: Serve and Garnish

1. Garnish: Once the cheese is melted and bubbly, remove the skillet from the heat. Garnish with freshly chopped cilantro and any additional toppings like avocado slices, green onions, or diced tomatoes.
2. Serve: Serve the Sour Cream Chicken Enchilada Skillet straight from the pan, with lime wedges on the side for an extra burst of citrusy flavor.

Tips for Perfect Sour Cream Chicken Enchilada Skillet

1. Use Rotisserie Chicken for Convenience: Pre-cooked rotisserie chicken is a great time-saver for this recipe. Simply shred the meat and add it to the skillet.
2. Avoid Boiling the Sour Cream: When adding the sour cream, reduce the heat and stir gently to prevent curdling. The sauce should be creamy and smooth, not grainy.
3. Tortilla Texture: The tortilla strips act as a substitute for the traditional rolled tortillas in enchiladas. If you prefer a little crunch, you can briefly toast the tortilla strips before adding them to the skillet.
4. Add Veggies: Feel free to bulk up the dish with vegetables like bell peppers, corn, or black beans. These can be sautéed along with the onions for extra flavor and nutrition.
5. Make it Spicy: If you like your enchiladas with a kick, add some chopped jalapeños or a dash of hot sauce to the skillet. You can also use a spicier enchilada sauce.

Serving Suggestions

1. Rice and Beans: Serve this dish with a side of Mexican rice and black beans for a complete meal.
2. Tortilla Chips: Scoop up the enchilada skillet with tortilla chips for a fun and casual dinner or appetizer.
3. Salad: A fresh green salad with a tangy lime vinaigrette would complement the rich, creamy flavors of the skillet.
4. Tacos or Burritos: Wrap the mixture in flour tortillas to create cheesy enchilada tacos or burritos.

Customizations and Variations

1. Chicken Substitutes: You can easily swap out the chicken for ground beef, shredded pork, or even tofu for a vegetarian option.
2. Different Cheeses: While Monterey Jack and cheddar are classic choices, feel free to use pepper jack for extra spice or a Mexican cheese blend for a more authentic flavor.
3. Creamy Verde Sauce: Swap the green enchilada sauce for salsa verde for a tangier twist on the classic sauce.
4. Low-Carb Option: For a low-carb version, omit the tortillas and add more veggies like zucchini or cauliflower.
5. Gluten-Free: To make this recipe gluten-free, simply ensure that the enchilada sauce and tortillas are certified gluten-free.

Storing and Reheating

Storing Leftovers

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze the Sour Cream Chicken Enchilada Skillet for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Reheating

• Microwave: Reheat individual portions in the microwave for 1-2 minutes, until heated through.
• Oven: To reheat the entire skillet, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

Conclusion

This Sour Cream Chicken Enchilada Skillet is a must-try for anyone who loves Mexican-inspired flavors but doesn’t have the time for traditional enchilada-making. With minimal effort and maximum flavor, this one-pan dish will quickly become a family favorite. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this creamy, cheesy, and savory recipe checks all the boxes.

Yield: 4

Sour Cream Chicken Enchilada Skillet Recipe

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This Sour Cream Chicken Enchilada Skillet is a one-pan meal that brings all the flavors of traditional enchiladas into a simple, quick-cooking dish. The creamy sour cream sauce, tender shredded chicken, and melted cheese come together with just the right amount of spice to create a satisfying meal that’s perfect for busy weeknights. With this 2000-word recipe, you’ll learn how to make a flavorful, family-friendly dinner without the hassle of rolling individual enchiladas.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (10 oz) green enchilada sauce
• 1/2 cup chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chiles (optional for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 6 small corn tortillas, cut into strips
• 1 1/2 cups shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)
• Sliced avocado and lime wedges, for serving

Instructions

1. Step 1: Cook the Chicken
   In a large skillet, heat the olive oil over medium-high heat.
   Add the diced chicken and season with salt, pepper, cumin, chili powder, and smoked paprika.
   Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
   
2. Step 2: Sauté the Onion and Garlic
   In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
   Add the minced garlic and cook for another minute until fragrant.
   
3. Step 3: Make the Creamy Enchilada Sauce
   Reduce the heat to medium-low, then stir in the green enchilada sauce and chicken broth.
   Gradually whisk in the sour cream, stirring until the sauce is smooth and creamy.
   If you like extra heat, add the diced green chiles at this stage.
   
4. Step 4: Combine Chicken and Tortillas
   Return the cooked chicken to the skillet, stirring to coat it in the sauce.
   Add the tortilla strips, mixing them into the sauce until fully incorporated.
   
5. Step 5: Add Cheese and Bake
   Sprinkle the shredded Mexican cheese blend evenly over the top of the chicken and tortilla mixture.
   Cover the skillet with a lid and let the cheese melt, about 2-3 minutes, or transfer the skillet to a preheated oven at 350°F (175°C) and bake for 5 minutes until the cheese is bubbly and melted.
   
6. Step 6: Garnish and Serve
   Remove the skillet from the heat and garnish with freshly chopped cilantro.
   Serve with sliced avocado, lime wedges, and any additional toppings like sour cream or salsa.

Notes

Tortillas: You can substitute flour tortillas if you prefer, but corn tortillas add a more authentic enchilada flavor.

Sour Cream: To prevent curdling, make sure the heat is on low when adding the sour cream to the sauce.

Make Ahead: You can prepare the chicken and sauce ahead of time, then assemble and bake right before serving.