Description
Creamy, cheesy, and packed with bold enchilada flavor, this skillet dinner delivers all the comfort of classic enchiladas without the annoying step of rolling each one. It’s the kind of low-effort, high-reward meal that saves your sanity on busy nights.
Ingredients
Scale
Enchilada Skillet Base
- 3 tbsp butter
- 3 tbsp plain flour
- 2 cups chicken stock
- 1/2 tsp kosher salt
- 1/8 tsp chipotle chili powder (optional, for heat)
- 1/4 tsp dried oregano
- 4 oz diced green chiles
- 4 oz sliced black olives
- 3 boneless, skinless chicken breasts
- 1 cup sour cream
- 12 corn tortillas, chopped into small squares
- 2 cups shredded Colby Jack cheese
Instructions
- Place a large skillet over medium heat and melt the butter. Sprinkle in the flour and stir continuously for about a minute until it forms a smooth paste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Keep stirring until the mixture thickens and turns silky, about 2–3 minutes.
- Mix in the salt, oregano, chipotle powder, green chiles, and olives. Nestle the chicken breasts directly into the sauce.
- Let everything gently bubble. Lower the heat, cover the pan, and cook for around 15 minutes until the chicken is completely done.
- Transfer the chicken to a plate and shred it into bite-sized pieces while the sauce stays warm on low heat.
- Stir the sour cream into the sauce until smooth and creamy. Add the shredded chicken back in along with the tortilla pieces and mix well.
- Sprinkle the cheese over the top, cover the skillet, and let it cook for another 5–8 minutes until the cheese melts and the whole dish looks irresistibly bubbly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 1 g
- Sodium: 1220 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 77 mg