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Sour Cream Chicken Enchilada Skillet Recipe
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.
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Prep Time 5 minutes
Cook Time 30 minutes
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.