Skip to main content New<> this month
Get the Allrecipes magazine

One-Pan Sour Cream Chicken Enchilada Skillet

Rated as 5 out of 5 Stars

"So much easier to make enchiladas in one skillet than to individually wrap each one!"
Added to shopping list. Go to shopping list.


48 m servings 327
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
  2. Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
  4. Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

Nutrition Facts

Per Serving: 327 calories; 19.5 23.3 16.1 64 909 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

All the chicken enchilada taste without the fuss! Necessity required one change--I didn't have chicken broth so used bouillon instead. My husband wasn't hungry due to a late lunch and said he'...