Introduction
The kitchen smelled like toasted tortillas and warm cheese as I stirred the skillet, and that first little sizzle always makes my day. This One-Pan Sour Cream Chicken Enchilada Skillet lands on our table when I want something quick, cozy, and a little nostalgic. This always takes me back to Sunday dinners. Also, if you like breads for soaking up the sauce, try my blueberry lemon sourdough loaf for an unexpected sweet contrast.
Why You’ll Love This
- Fast cleanup: one skillet, no fuss.
- Kid-friendly: creamy, cheesy, and mild heat.
- Budget-wise: uses simple pantry staples.
- Flexible: works with rotisserie or leftover chicken.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Skill level: Easy
- Taste: creamy + mildly spicy + cheesy
After this snapshot, you’ll feel ready — the recipe moves fast and rewards a little attention.
Ingredients You’ll Need
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup Colby-Jack cheese, shredded
- 1 cup chicken broth
- 4 medium tortillas, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Chef notes:
- Fresh garlic = bigger flavor.
- Shred cheese yourself for better melt.
- Warm tortillas tear easier.
- Use low-sodium broth to control salt.
Also, if you want another cozy pairing, I sometimes serve this next to a slice of blueberry cream cheese bread (version 2) for brunch-style comfort.
How to Make It
First, heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
Then add the shredded chicken and sprinkle garlic powder, onion powder, salt, and pepper. Stir; listen for a gentle sizzle and smell the spices wake up.
Next, pour in 1 cup chicken broth and bring the pan to a simmer. Watch small bubbles form around the edges.
After that, lower the heat and stir in 1 cup sour cream and the can of diced green chilies. Mix until the sauce turns silky and thickens slightly. This is when the aroma gets comforting and rich.
Now fold in the tortilla strips, tossing until every piece drinks in the sauce. The tortillas will soften and puff a bit; that’s your cue.
Finally, sprinkle the shredded Colby-Jack cheese evenly across the top, cover, and cook about 5 minutes until the cheese melts and the edges go a tiny bit golden. Serve warm and enjoy the creamy, cheesy goodness. Meanwhile, if you want a heartier sibling recipe, check my take on a garlic parmesan chicken and potatoes skillet for a different weeknight mood.
Kitchen Tips (From My Kitchen)
- Time-saver: Use rotisserie chicken to cut prep time in half.
- Common mistake + fix: If the sauce looks too thin, simmer uncovered a minute longer to reduce and thicken.
- Simple variation: Stir in a teaspoon of smoked paprika or a handful of chopped cilantro for brightness.
Serving Ideas
- Weeknight dinner: Serve with a simple green salad and lime wedges.
- Brunch twist: Top with a fried egg and serve with the blueberry cream cheese bread on the side.
- Crowd-pleaser: Put the skillet in the center of the table for family-style scooping.
Optional garnishes: chopped cilantro, sliced jalapeños, or a spoonful of salsa verde.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow container for up to 2 months (tortillas may change texture).
- Reheat: Warm gently on the stove over low heat, stirring occasionally to restore creaminess.
Leftover idea: Wrap the warmed filling in a tortilla for an easy handheld lunch.
One-Pan Sour Cream Chicken Enchilada Skillet
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
- Add the shredded chicken and sprinkle garlic powder, onion powder, salt, and pepper. Stir and listen for a gentle sizzle.
- Pour in 1 cup chicken broth and bring the pan to a simmer.
- Lower the heat and stir in 1 cup sour cream and the can of diced green chilies. Mix until the sauce turns silky.
- Fold in the tortilla strips, tossing until every piece absorbs the sauce.
- Sprinkle the shredded Colby-Jack cheese evenly across the top, cover, and cook for about 5 minutes until the cheese melts.
- Serve warm and enjoy the creamy, cheesy goodness.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Mix through the sour cream, cool, then refrigerate up to 24 hours; reheat and melt the cheese before serving.
Q: Can I substitute the tortillas?
A: You can use corn tortillas or crisped tortilla chips for texture; adjust cooking time so chips don’t disintegrate.
Q: How do I know it’s done?
A: The sauce should be creamy and slightly thickened; the tortillas will have softened and the cheese will be completely melted. One-Pan Sour Cream Chicken Enchilada Skillet looks done when the edges bubble and smell gives a toasty-cheese note.
Final Thoughts
I make this One-Pan Sour Cream Chicken Enchilada Skillet when I want dinner that feels like a hug — quick, forgiving, and full of homey flavor. It’s the kind of recipe you can tweak, share, and come back to when life gets busy. One-Pan Sour Cream Chicken Enchilada Skillet
Conclusion
For a similar one-pan comfort dish, see HeatherLikesFood’s One-Pan Sour Cream Chicken Enchilada Skillet which has a slightly different twist, and for another tested take try the Allrecipes One-Pan Sour Cream Chicken Enchilada Skillet recipe.
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