Sour Cream Chicken Enchilada Skillet Recipe
An easy skillet enchilda recipe that is made with simple ingredients and full of flavor. Ready in just a little over 30 minutes!
Servings: 5 servings
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 a pizza cutter makes this quick and easy
- Canned Dice Green Chilis- add 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. Canned shredded chicken can be used as well.