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One Pot Creamy Chicken Enchilada Skillet
One Pot Creamy Enchilada Skillet makes a quick and easy weeknight meal. It's full of white chicken meat, spices, cheese, tortillas, and a whole lot of creaminess! All the flavor of creamy enchiladas, but so much easier to make.
Course
Main Dish
Cuisine
Tex-Mex
Keyword
dinner, one pot
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
32
minutes
minutes
Servings
6
Ingredients
3
tablespoons
butter
1/2
medium
onion,
diced
3
tablespoons
all-purpose flour
2
cups
chicken broth
1/2
teaspoon
salt
1/4
teaspoon
chipotle chili powder
1/4
teaspoon
cumin
1/4
teaspoon
oregano
3
boneless, skinless chicken breasts
1
cup
sour cream
1
can
Rotel tomatoes,
drained
1
(4-ounce) can
sliced black olives,
drained
10
(6-inch)
corn tortillas, cut into bite-sized pieces
1 1/2
cups
shredded Mexican cheese or Colby Jack cheese
2
tablespoons
chopped fresh cilantro
Instructions
Melt butter over medium heat in a large pan. Add onion and cook until soft.
Sprinkle flour into pan. Stir and cook for 1 minute.
Gradually whisk in chicken broth. Bring to a boil and simmer for 2 minutes to thicken.
Stir in salt, chili powder, cumin, and oregano. Add chicken breasts. Cover pan, turning heat down if necessary. Cook 12 to 15 minutes.
Remove chicken from pan. Stir sour cream, tomatoes, and olives into sauce.
Add tortilla pieces and stir to get them coated well.
Shred chicken and return to pan. Mix it in.
Sprinkle cheese on top. Cover and let cook over medium-low heat for 3 to 4 minutes to melt the cheese.
Sprinkle with cilantro and serve.
Notes
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Calories:
420
kcal