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5 from 4 votes

Stovetop Sour Cream Chicken Enchiladas

Skip the time rolling enchiladas and go with this Sour Cream Chicken Enchilada Skillet instead! It gives you all the traditional flavors you are used to in an easy one-pan meal your entire family will love! And it’s ready in around 30 minutes.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5 servings
Author: Lydia @ ThriftyFrugalMom.com

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 ½ teaspoon chili powder
  • ¼ teaspoon oregano
  • ¾ teaspoon salt
  • ¼ tsp black pepper
  • ¾ - 1 lb. whole boneless skinless chicken breasts 2 cups cooked, diced
  • 1 cup sour cream
  • 6-7 flour regular sized tortillas cut into bite-sized pieces (about 1 in. square)
  • 1 (14.5 oz.) can diced tomatoes drained
  • ½ (15 oz.) can Black beans drained (optional)
  • 1 cup shredded cheese optional

Instructions

  • In a large skillet, heat butter until melted. Stir in flour and cook for 1 minute.
  • Whisk in chicken broth and stir until sauce is smooth and thickened, about 2 to 3 minutes.
  • Stir chili powder, oregano, salt and pepper into the sauce.
  • Add chicken breasts to the pan. Bring to a simmer then reduce heat to low. Cover and cook for about 15 minutes until chicken is cooked through.
  • Remove chicken from the pan and shred into bite-sized pieces.
  • Stir sour cream into the sauce and return the chicken to the skillet; add tortilla pieces, black beans and diced tomatoes. Stir until combined; top with shredded cheese.
  • Cover skillet and cook until bubbly and the cheese is melted, about 5-8 minutes.

Notes

  • Bite sized tortilla pieces- using kitchen sheers or pizza cutter makes this quick and easy
  • Can add a can of diced green chilis if you want more heat/spice 
  • Greek yogurt can be subbed for sour cream 
  • Boneless skinless chicken thighs can be subbed for the chicken breast.  Also, canned chicken will work as well.