One Pan Sour Cream Chicken Enchilada Skillet Recipe

This One Pan Sour Cream Chicken Enchilada Skillet has all the creamy, cheesy, zesty flavor of classic sour cream chicken enchiladas, but it comes together in one pan without the extra work of rolling tortillas.

If you love sour cream chicken enchiladas but do not always have the time or patience to assemble them the traditional way, this easy chicken enchilada skillet is a practical and delicious solution. Instead of filling, rolling, arranging, and baking individual enchiladas, everything cooks together in one large skillet. You still get tender chicken, corn tortillas, green chiles, black olives, a creamy sour cream sauce, and plenty of melted cheese.

This one pan sour cream chicken enchilada skillet is especially helpful on busy weeknights when dinner needs to be comforting, filling, and simple. The sauce is made right in the pan, the chicken simmers directly in that sauce, and the tortillas are stirred in near the end. The result is a cozy skillet meal with the familiar flavor of chicken enchiladas, but with far less effort and fewer dishes to wash.

The recipe is mild, creamy, and family-friendly as written. It lets the flavor of the chicken, cheese, tortillas, green chiles, and sour cream sauce come through without overwhelming heat. If you prefer a spicier enchilada skillet, you can adjust the seasoning or use a bolder enchilada sauce option, as noted below.

How to Make Sour Cream Chicken Enchilada Skillet

Step 1: Make the Sour Cream Enchilada Sauce

The sauce is the foundation of this sour cream chicken enchilada skillet. It starts with butter and flour, which create a simple thickener for the chicken broth. Once the broth is whisked in and the sauce becomes smooth, it is seasoned with kosher salt, oregano, and optional chipotle chili powder. Chopped green chiles and black olives are stirred in for classic enchilada flavor and texture.

This creamy skillet sauce is not meant to taste exactly like red enchilada sauce. It is lighter, milder, and closer to the sour cream chicken enchiladas many people grew up eating. It coats the chicken and tortillas beautifully and becomes rich and comforting once the sour cream and cheese are added.

Step 2: Cook and Shred the Chicken

After the sauce is prepared, the chicken breasts go directly into the skillet. Simmering the chicken in the sauce helps keep it tender while adding flavor to the entire dish. Cover the pan and let the chicken cook gently until it is cooked through.

Once the chicken is done, remove it from the skillet and shred it into bite-sized pieces. Keep the heat low while you stir sour cream into the sauce. Then return the shredded chicken to the skillet so it can soak up the creamy enchilada flavor.

Step 3: Add the Tortillas

Corn tortillas give this skillet meal the taste and texture of real enchiladas. Instead of rolling them around a filling, cut the tortillas into bite-sized pieces and stir them directly into the chicken and sour cream sauce. As they cook, the tortillas soften and absorb the sauce, creating that satisfying enchilada-style texture in every spoonful.

Stir gently so the tortillas are evenly coated with the sauce and chicken.

Step 4: Add the Cheese

Finish the skillet with a generous layer of grated Colby-jack cheese. Cover the pan and cook for a few more minutes, just until the cheese melts and the mixture is bubbly. The final dish is creamy, cheesy, and satisfying, with all the comfort of sour cream chicken enchiladas in an easier one pan format.

Cooking Tips for Sour Cream Chicken Enchilada Skillet

This recipe is intentionally mild and creamy. The sour cream sauce is lightly seasoned so the chicken, tortillas, green chiles, olives, and cheese can all be tasted. If you enjoy classic sour cream chicken enchiladas with a gentle flavor, make the recipe as written.

If you prefer more heat or a tangier sauce, you can adjust the seasoning to taste. The optional chipotle chili powder adds a subtle smoky note, but it does not make the dish very spicy. For a stronger enchilada flavor, you may substitute 2 cups of canned red enchilada sauce for the chicken broth, flour, and butter. You can still stir in the sour cream for a creamy finish.

For the best texture, use corn tortillas and cut them into bite-sized pieces before adding them to the skillet. Stir them in gently so they do not completely break apart. The tortillas should soften in the sauce while still giving the dish structure.

Can I Freeze This Sour Cream Chicken Enchilada Skillet?

Yes. This sour cream chicken enchilada skillet can be frozen and reheated. Allow the cooked skillet to cool, then store it in a freezer-safe container. Reheat gently until hot throughout. The texture may soften slightly after freezing, but the flavor remains creamy, cheesy, and satisfying.

Tools Used for This Sour Cream Chicken Enchilada Recipe

Chicken broth base or prepared chicken broth: Chicken broth gives the sauce flavor and helps create the creamy base for the skillet.
Large non-stick skillet: A wide skillet gives the chicken enough room to simmer and makes it easy to stir in the tortillas, sour cream, and cheese.

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📖 Recipe

One Pan Sour Cream Chicken Enchilada Skillet

A creamy, cheesy, and easy one pan chicken enchilada skillet made with corn tortillas, green chiles, sour cream sauce, and shredded chicken.

By Heather Cheney

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 Servings

Ingredients

3 tablespoons butter
3 tablespoons all purpose flour
2 cups chicken broth
½ teaspoon kosher salt
⅛ teaspoon chipotle chili powder, optional
¼ teaspoon oregano
4 ounces chopped green chiles
4 ounces chopped black olives
3 whole boneless skinless chicken breast halves
1 cup sour cream
12 whole corn tortillas, cut into bite-sized pieces
2 cups grated Colby-jack cheese

Instructions

In a large skillet, heat the butter over medium heat until melted. Stir in the flour and cook for 1 minute. Whisk in the chicken broth and continue stirring until the sauce is smooth and thickened, about 2 to 3 minutes.
Stir in the chipotle chili powder, salt, oregano, green chiles, and black olives. Place the chicken breasts into the skillet. Bring the sauce to a simmer, reduce the heat to low, cover, and cook for about 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pan and place it on a plate. Keep the heat on low, then shred the chicken into bite-sized pieces.
Stir the sour cream into the sauce. Return the shredded chicken to the skillet and add the cut tortillas. Stir until combined, then top with grated cheese. Cover and cook for 5 to 8 minutes, until the skillet is bubbly and the cheese is melted.

Nutrition Facts