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One-Pan Sour Cream Chicken Enchilada Skillet

A quick and cozy dish featuring creamy, cheesy chicken with warm tortillas, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1 cup Colby-Jack cheese, shredded Shred cheese yourself for better melt.
  • 1 cup chicken broth Use low-sodium broth to control salt.
  • 4 medium tortillas, cut into strips Warm tortillas tear easier.
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder Fresh garlic = bigger flavor.
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Cooking Steps
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
  2. Add the shredded chicken and sprinkle garlic powder, onion powder, salt, and pepper. Stir and listen for a gentle sizzle.
  3. Pour in 1 cup chicken broth and bring the pan to a simmer.
  4. Lower the heat and stir in 1 cup sour cream and the can of diced green chilies. Mix until the sauce turns silky.
  5. Fold in the tortilla strips, tossing until every piece absorbs the sauce.
  6. Sprinkle the shredded Colby-Jack cheese evenly across the top, cover, and cook for about 5 minutes until the cheese melts.
  7. Serve warm and enjoy the creamy, cheesy goodness.

Notes

Time-saver: Use rotisserie chicken to cut prep time in half. If the sauce looks too thin, simmer uncovered a minute longer.