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One Pan Sour Cream Chicken Enchilada Skillet

A quick and creamy skillet dish that combines the delightful flavors of enchiladas without the hassle of rolling and baking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (cubed)
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 10 oz enchilada sauce 1 can
  • 1 cup sour cream
  • 8 pieces corn tortillas (cut into strips)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste salt and pepper
  • Fresh cilantro (for garnish)

Method
 

Cooking
  1. In a large skillet over medium heat, warm the olive oil.
  2. Add the cubed chicken to the skillet, seasoning with salt and pepper. Cook until browned and cooked through, approximately 5-7 minutes.
  3. Toss in the chopped onion and minced garlic, stirring until the onions become translucent.
  4. Pour in the enchilada sauce and sour cream, mixing until well combined.
  5. Gently fold in the tortilla strips, ensuring they are evenly coated in the sauce.
  6. Sprinkle the shredded cheese over the top and cover the skillet. Cook on low heat until the cheese is melted and bubbly, about 5 minutes.
  7. Remove from heat, garnish with fresh cilantro, and enjoy your delicious meal!

Notes

For a quicker option, use rotisserie chicken. Spice things up with diced green chilies or jalapeños. Experiment with different cheeses like pepper jack for variety. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.