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5 from 1 vote

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
Cook Time 22 minutes
Total Time 32 minutes
Servings 6
Calories 420kcal


  • 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


  • 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.


Calories: 420kcal