I made a One Pan Sour Cream Chicken Enchilada Skillet using a quick homemade sour cream enchilada sauce that skips canned soups and eliminates rolling enchiladas.
I didn’t expect dinner to feel this sneaky and brilliant. My Sour Cream Chicken Enchilada Skillet turns reheated, blah weeknights into something loud and sort of dangerous.
I toss bite-sized chicken breasts into a hot pan and end up with a sauce thats creamy but tangy because of the sour cream, giving full enchilada vibes without any fuss. If you want Dinner Ideas That Are Different or a Green Chili Chicken Stove Top kind of shortcut, this is the one.
It’s fast, messy, and honestly I can’t believe how easy it is.
Ingredients
- Chicken breast: Lean protein that keeps you full, builds muscle, low in carbs.
- Sour cream: Adds creamy tang and calories, some protein and calcium but fairly rich.
- Red enchilada sauce: Tomato and chile base gives savory heat and a bit of vitamin C.
- Green chiles: Mild kick, low calories, adds freshness and a subtle smoky flavor.
- Mexican cheese blend: Melty, salty, adds fat and protein, great for richness and texture.
- Flour tortillas: Soft carbs for wrapping, give energy but can be high in refined carbs.
- Onion and garlic: Build big savory flavor, small amounts of fiber, vitamins and antioxidants.
- Lime and cilantro: Bright acidic lift and herb freshness, cuts richness and adds brightness.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup low sodium chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles drained
- 1 cup sour cream room temp
- 1 1/2 cups shredded Mexican cheese blend divided
- 8 small flour tortillas for serving
- 2 green onions thinly sliced optional
- 2 tbsp chopped fresh cilantro optional
- lime wedges for serving optional
How to Make this
1. Pat 1 lb chicken pieces dry and season with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chili powder, 1 tsp ground cumin and 1 tsp paprika; heat 1 tbsp olive oil in a large skillet over medium-high and brown chicken in a single layer, 3 to 4 minutes per side, don’t crowd the pan, you can do batches, then remove chicken to a plate.
2. Add the diced medium yellow onion to the same skillet and cook 4 to 5 minutes until soft, stir in 2 cloves minced garlic for about 30 seconds until fragrant.
3. Pour in 1 cup low sodium chicken broth and 1 (10 oz) can red enchilada sauce, add the drained 1 (4 oz) can diced green chiles, scrape up browned bits from the bottom, return the chicken to the skillet and bring to a gentle simmer for 6 to 8 minutes until chicken is cooked through.
4. Meanwhile let 1 cup sour cream come to room temp for a few minutes so it mixes smoothly; to avoid curdling, temper it by whisking a few tablespoons of the hot sauce from the pan into the sour cream first.
5. Lower heat to medium-low and stir the tempered sour cream into the skillet until fully incorporated and creamy, do not let it boil.
6. Stir in 1 cup of the shredded Mexican cheese blend until melted and silky, taste and adjust salt or spices if needed.
7. Sprinkle the remaining 1/2 cup shredded cheese over the top, cover the skillet for 2 to 3 minutes until cheese is melted and bubbly.
8. Warm 8 small flour tortillas (microwave wrapped in a damp towel for 20 seconds or heat briefly in a dry skillet), serve the saucy chicken spooned onto tortillas and top with thinly sliced green onions, 2 tbsp chopped fresh cilantro and lime wedges for squeezing.
Equipment Needed
1. Large heavy skillet (10 to 12 inch) for browning the chicken and simmering the sauce
2. Tongs or a sturdy spatula to flip pieces without tearing them
3. Measuring spoons and a 1 cup liquid measuring cup for spices and broth
4. Chef knife and cutting board to dice the onion and slice green onions
5. Can opener and a small fine mesh strainer to drain the green chiles
6. Medium mixing bowl and a whisk or fork to temper the sour cream so it doesnt curdle
7. Plate or rimmed dish to rest browned chicken and a wooden spoon to scrape browned bits
8. Microwave safe plate and a damp towel, or an extra skillet, to warm the tortillas
FAQ
Sour Cream Chicken Enchilada Skillet Recipe Substitutions and Variations
- Chicken breasts -> boneless skinless chicken thighs: thighs are juicier and more forgiving, same cut size works, cook to 165°F and they’ll stay tender even if you cook a bit long.
- Sour cream -> full‑fat Greek yogurt or creme fraiche: swap 1 for 1, bring to room temp first, yogurt is tangier and a bit leaner so you can thin with a splash of milk if it feels too thick.
- Red enchilada sauce -> salsa roja or tomato sauce + spices: use salsa roja 1:1 for similar heat, or mix 1 cup tomato sauce with ~1 tsp chili powder and 1/2 tsp cumin (plus salt) to mimic the flavor.
- Small flour tortillas -> corn tortillas: more authentic, warm them in a dry skillet or steam briefly so they don’t crack when you fold, 1:1 swap works for serving.
Pro Tips
– Pat the chicken extra dry and get your pan smoking hot before it goes in, that crust is everything. If you try to cook too much at once the pieces will steam instead of brown, so do it in batches even if it feels like a pain.
– Let the sour cream come to room temp and always temper it by whisking a few spoonfuls of the hot sauce into the sour cream first, otherwise it can separate. Also, use freshly grated cheese if you can, pre-shredded has stuff on it that makes it melt gummy.
– Taste for salt and brightness at the end, the enchilada sauce and canned chiles can vary a lot. A squeeze of lime or a splash of vinegar wakes the whole dish up, and a pinch more cumin or chili powder fixes flatness fast.
– Warm tortillas properly so they bend without breaking, and keep them covered until serving so they dont dry out. If you want a bit more texture, chop or shred the chicken after it’s cooked and toss it back in the sauce quick to soak up flavor.
Sour Cream Chicken Enchilada Skillet Recipe
I made a One Pan Sour Cream Chicken Enchilada Skillet using a quick homemade sour cream enchilada sauce that skips canned soups and eliminates rolling enchiladas.
8
servings
341
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch) for browning the chicken and simmering the sauce
2. Tongs or a sturdy spatula to flip pieces without tearing them
3. Measuring spoons and a 1 cup liquid measuring cup for spices and broth
4. Chef knife and cutting board to dice the onion and slice green onions
5. Can opener and a small fine mesh strainer to drain the green chiles
6. Medium mixing bowl and a whisk or fork to temper the sour cream so it doesnt curdle
7. Plate or rimmed dish to rest browned chicken and a wooden spoon to scrape browned bits
8. Microwave safe plate and a damp towel, or an extra skillet, to warm the tortillas
Ingredients
-
1 lb boneless skinless chicken breasts cut into 1 inch pieces
-
1 tbsp olive oil
-
1 medium yellow onion diced
-
2 cloves garlic minced
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1 tsp paprika
-
1 tsp kosher salt
-
1/4 tsp black pepper
-
1 cup low sodium chicken broth
-
1 (10 oz) can red enchilada sauce
-
1 (4 oz) can diced green chiles drained
-
1 cup sour cream room temp
-
1 1/2 cups shredded Mexican cheese blend divided
-
8 small flour tortillas for serving
-
2 green onions thinly sliced optional
-
2 tbsp chopped fresh cilantro optional
-
lime wedges for serving optional
Directions
- Pat 1 lb chicken pieces dry and season with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chili powder, 1 tsp ground cumin and 1 tsp paprika; heat 1 tbsp olive oil in a large skillet over medium-high and brown chicken in a single layer, 3 to 4 minutes per side, don't crowd the pan, you can do batches, then remove chicken to a plate.
- Add the diced medium yellow onion to the same skillet and cook 4 to 5 minutes until soft, stir in 2 cloves minced garlic for about 30 seconds until fragrant.
- Pour in 1 cup low sodium chicken broth and 1 (10 oz) can red enchilada sauce, add the drained 1 (4 oz) can diced green chiles, scrape up browned bits from the bottom, return the chicken to the skillet and bring to a gentle simmer for 6 to 8 minutes until chicken is cooked through.
- Meanwhile let 1 cup sour cream come to room temp for a few minutes so it mixes smoothly; to avoid curdling, temper it by whisking a few tablespoons of the hot sauce from the pan into the sour cream first.
- Lower heat to medium-low and stir the tempered sour cream into the skillet until fully incorporated and creamy, do not let it boil.
- Stir in 1 cup of the shredded Mexican cheese blend until melted and silky, taste and adjust salt or spices if needed.
- Sprinkle the remaining 1/2 cup shredded cheese over the top, cover the skillet for 2 to 3 minutes until cheese is melted and bubbly.
- Warm 8 small flour tortillas (microwave wrapped in a damp towel for 20 seconds or heat briefly in a dry skillet), serve the saucy chicken spooned onto tortillas and top with thinly sliced green onions, 2 tbsp chopped fresh cilantro and lime wedges for squeezing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 229g
- Total number of serves: 8
- Calories: 341kcal
- Fat: 18.6g
- Saturated Fat: 9.8g
- Trans Fat: 0.06g
- Polyunsaturated: 2.3g
- Monounsaturated: 6.9g
- Cholesterol: 84mg
- Sodium: 429mg
- Potassium: 308mg
- Carbohydrates: 17.6g
- Fiber: 1.5g
- Sugar: 3.3g
- Protein: 25.9g
- Vitamin A: 375IU
- Vitamin C: 5mg
- Calcium: 183mg
- Iron: 0.9mg
