Sour Cream Chicken Enchilada Skillet Recipe

Sour Cream Chicken Enchilada Skillet Recipe | Easy Dinner

I just made this creamy Sour Cream Chicken Enchilada Skillet Recipe, and I can’t wait to share how amazing it turned out! I love recipes that bring comfort without requiring too much effort, and this one checks every box. The flavors are rich and homey — tender chicken, creamy sauce, and cheesy tortillas — all made in one skillet.

The best part? It took me less than 40 minutes from start to finish. This dish feels like something you’d get from your favorite Mexican restaurant, but with the cozy touch of home cooking. You can also enjoy similar hearty meals like Bobby Flay Salisbury Steak Recipe for another comforting dinner option.

Ingredients

Here’s everything you need to make this creamy skillet magic. I’ve also added a few tips from my own experience to help you get the best flavor and texture possible.

• 3 tablespoons butter – Melts to form the base of the sauce; salted butter adds a touch of richness.
• 3 tablespoons all-purpose flour – Thickens the sauce; gluten-free flour can be used for a gluten-free version.
• 2 cups chicken broth – The flavorful base of the sauce; homemade broth gives deeper flavor, but store-bought works fine.
• 1 ½ teaspoons chili powder – Adds warmth and a little spice; go mild or spicy depending on your preference.
• ¼ teaspoon oregano – Brings an earthy flavor that balances the creaminess.
• ¾ teaspoon salt – Enhances all the other flavors; adjust to taste if using salted broth.
• ¼ teaspoon black pepper – Adds subtle heat and depth.
• ¾ to 1 lb boneless, skinless chicken breasts (about 2 cups cooked, diced) – Chicken is the main protein; you can use leftover cooked chicken or rotisserie for convenience.
• 1 cup sour cream – The star ingredient for the creamy, tangy sauce; use full-fat for the best flavor, or Greek yogurt for a lighter option.
• 6–7 regular-sized flour tortillas, cut into 1-inch squares – These soak up the sauce beautifully; corn tortillas work if you prefer a gluten-free version.
• 1 (14.5 oz) can diced tomatoes, drained – Adds a burst of freshness and color.
• ½ (15 oz) can black beans, drained (optional) – Adds protein, fiber, and a nice texture contrast.
• 1 cup shredded cheese – Freshly grated cheese melts better; sharp cheddar or pepper jack both work great.

Note: Serves about 4–6 people depending on portion size.

Variations

You can easily adjust this recipe to match your preferences or dietary needs.

• For dairy-free, replace sour cream with dairy-free yogurt or cashew cream, and use vegan cheese.
• For lower carbs, skip the tortillas and add zucchini ribbons or cauliflower rice.
• To add spice, mix in diced green chiles or a drizzle of hot sauce.
• For vegetarians, use black beans, pinto beans, or jackfruit instead of chicken.
• For a lighter option, replace sour cream with Greek yogurt and use low-sodium broth.

You can also pair this with a quick breakfast-for-dinner twist like Breakfast Fried Rice for an unexpected but satisfying meal.

Cooking Time

This meal comes together in under 40 minutes — perfect for busy weeknights.

• Prep Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes

Equipment You Need

A few simple tools are all you need to make this dish come together smoothly.

• Large skillet: To cook everything in one pan and minimize cleanup.
• Whisk: To keep the sauce smooth and lump-free.
• Knife and cutting board: For cutting the chicken and tortillas.
• Kitchen shears or pizza cutter: Helpful for quickly cutting tortillas into bite-sized pieces.
• Lid for the skillet: To cover the dish when melting cheese and finishing cooking.

How to Make Sour Cream Chicken Enchilada Skillet

Step 1: Make the base sauce

Start by melting butter in a large skillet over medium heat. Stir in the flour and cook for about a minute to form a smooth paste. This step creates a roux that thickens your sauce beautifully.

Step 2: Add the broth and seasonings

Gradually whisk in the chicken broth until the mixture is smooth and slightly thickened. Then stir in the chili powder, oregano, salt, and black pepper. You’ll notice the sauce taking on a warm, golden color with a savory aroma.

Step 3: Cook the chicken

Place the chicken breasts directly into the sauce, cover the skillet, and let them simmer on low until cooked through — about 12 to 15 minutes. The chicken will absorb all the wonderful flavors of the sauce while staying tender and juicy.

Step 4: Shred the chicken and add creamy elements

Remove the cooked chicken, shred it into bite-sized pieces, and return it to the skillet. Stir in the sour cream until it blends smoothly into the sauce. Add the tortilla pieces, diced tomatoes, and black beans (if using). Everything should be evenly coated in the creamy mixture.

Step 5: Add cheese and finish cooking

Sprinkle the shredded cheese evenly over the top, cover, and cook for another 5–8 minutes on low heat until the cheese melts and the sauce is bubbling. Once done, remove from heat and let it sit for a few minutes to thicken slightly before serving.

Additional Tips for Making This Recipe Better

From my own experience, a few small tweaks make a big difference in flavor and texture:

• I always grate my own cheese because pre-shredded cheese doesn’t melt as smoothly.
• Cut tortillas ahead of time so you can toss them in quickly while the sauce is hot.
• If I’m using pre-cooked chicken, I add it at the same time as the sour cream to avoid overcooking.
• Let the skillet rest for 5 minutes before serving; this helps the sauce set and flavors meld together.
• I love topping it with fresh cilantro and green onions for a pop of color and freshness.

How to Serve Sour Cream Chicken Enchilada Skillet

This dish is delicious straight from the skillet, but the presentation makes it even more special. Serve it hot in shallow bowls or on plates with a sprinkle of chopped cilantro or parsley on top. Add a dollop of sour cream, slices of ripe avocado, or a drizzle of lime juice for extra brightness. Pair it with a side of tortilla chips, Mexican rice, or a simple green salad for a complete meal.

Nutritional Information

Here’s an approximate nutrition breakdown per serving (will vary depending on ingredients used):

• Calories: 400–420 kcal
• Protein: 20–24 g
• Carbohydrates: 30–35 g
• Fat: 18–21 g

This meal is balanced, filling, and a great source of protein and calcium thanks to the chicken and cheese.

Make Ahead and Storage

Storing in the fridge

Place leftovers in an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it even tastier the next day.

Freezing for later

If you want to freeze it, let the skillet cool completely, then transfer portions to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm it gently on the stovetop over low heat, stirring occasionally to bring the sauce back together. You can also microwave individual servings for 1–2 minutes until heated through.

Why You’ll Love This Recipe

Here’s why this dish will quickly become one of your weeknight favorites:

• One-pan simplicity: Everything cooks in one skillet — minimal dishes, maximum flavor.
• Quick and easy: Ready in under 40 minutes from start to finish.
• Creamy and comforting: The sour cream sauce gives it a velvety richness that feels indulgent yet balanced.
• Family-friendly and versatile: You can easily adjust the spice level or add your favorite mix-ins.
• Diet-friendly options: Simple swaps make it easy to adapt for gluten-free, dairy-free, or lighter diets.

I love making this Sour Cream Chicken Enchilada Skillet because it brings together comfort food flavor with weeknight convenience. Every bite has creamy, cheesy goodness with a little tang from the sour cream and a warm kick of spice. Try it once, and it’ll become a regular in your dinner rotation — guaranteed to impress your family and satisfy your cravings!

Ben Carraoli

Sour Cream Chicken Enchilada Skillet Recipe

I just made this creamy Sour Cream Chicken Enchilada Skillet, and I can’t wait to share how amazing it turned out! I love recipes that bring comfort without requiring too much effort, and this one checks every box. The flavors are rich and homey — tender chicken, creamy sauce, and cheesy tortillas — all made in one skillet.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 3 tablespoons butter – Melts to form the base of the sauce; salted butter adds a touch of richness.
• 3 tablespoons all-purpose flour – Thickens the sauce; gluten-free flour can be used for a gluten-free version.
• 2 cups chicken broth – The flavorful base of the sauce; homemade broth gives deeper flavor but store-bought works fine.
• 1 ½ teaspoons chili powder – Adds warmth and a little spice; go mild or spicy depending on your preference.
• ¼ teaspoon oregano – Brings an earthy flavor that balances the creaminess.
• ¾ teaspoon salt – Enhances all the other flavors; adjust to taste if using salted broth.
• ¼ teaspoon black pepper – Adds subtle heat and depth.
• ¾ to 1 lb boneless skinless chicken breasts (about 2 cups cooked, diced) – Chicken is the main protein; you can use leftover cooked chicken or rotisserie for convenience.
• 1 cup sour cream – The star ingredient for the creamy tangy sauce; use full-fat for the best flavor, or Greek yogurt for a lighter option.
• 6 –7 regular-sized flour tortillas cut into 1-inch squares – These soak up the sauce beautifully; corn tortillas work if you prefer a gluten-free version.
• 1 14.5 oz can diced tomatoes, drained – Adds a burst of freshness and color.
• ½ 15 oz can black beans, drained (optional) – Adds protein, fiber, and a nice texture contrast.
• 1 cup shredded cheese – Freshly grated cheese melts better; sharp cheddar or pepper jack both work great.

Method

 

1. Start by melting butter in a large skillet over medium heat. Stir in the flour and cook for about a minute to form a smooth paste. This step creates a roux that thickens your sauce beautifully.
2. Gradually whisk in the chicken broth until the mixture is smooth and slightly thickened. Then stir in the chili powder, oregano, salt, and black pepper. You’ll notice the sauce taking on a warm, golden color with a savory aroma.
3. Place the chicken breasts directly into the sauce, cover the skillet, and let them simmer on low until cooked through — about 12 to 15 minutes. The chicken will absorb all the wonderful flavors of the sauce while staying tender and juicy.
4. Remove the cooked chicken, shred it into bite-sized pieces, and return it to the skillet. Stir in the sour cream until it blends smoothly into the sauce. Add the tortilla pieces, diced tomatoes, and black beans (if using). Everything should be evenly coated in the creamy mixture.
5. Sprinkle the shredded cheese evenly over the top, cover, and cook for another 5–8 minutes on low heat until the cheese melts and the sauce is bubbling. Once done, remove from heat and let it sit for a few minutes to thicken slightly before serving.

Notes

• I always grate my own cheese because pre-shredded cheese doesn’t melt as smoothly.
• Cut tortillas ahead of time so you can toss them in quickly while the sauce is hot.
• If I’m using pre-cooked chicken, I add it at the same time as the sour cream to avoid overcooking.
• Let the skillet rest for 5 minutes before serving; this helps the sauce set and flavors meld together.
• I love topping it with fresh cilantro and green onions for a pop of color and freshness.