One Pan Sour Cream Chicken Enchilada Skillet
A delicious and easy-to-make skillet dish that combines the flavors of enchiladas with minimal cleanup, featuring shredded chicken, creamy sour cream, and zesty enchilada sauce.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup chicken broth
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed, and drained)
- 1 each bell pepper, diced
- 1 each onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- tortilla chips for serving Tortilla chips (for serving)
- fresh cilantro for garnish Fresh cilantro (for garnish)
Instructions
Preparation
- Heat a little oil in a large skillet over medium heat.
- Add the diced onion and bell pepper to the heated oil and sauté until soft, about 4-5 minutes.
- Add the shredded rotisserie chicken along with the corn and black beans. Season with garlic powder, cumin, salt, and pepper, and cook for another 2-3 minutes.
- Pour in the enchilada sauce and chicken broth, bringing it to a gentle simmer.
- Reduce the heat and stir in the sour cream until smooth.
- Sprinkle shredded cheese on top, cover, and let it melt for 3-5 minutes.
- Serve directly from the skillet or plate portions, garnishing with fresh cilantro and tortilla chips.
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Notes
Consider prepping your ingredients a day ahead for quicker cooking. Customize with additional vegetables or different cheeses to suit your taste.