Chicken Enchilada Skillet

Chicken Enchilada Skillet

When we go out to eat at our local Tex-Mex restaurant, one of my few go-to meals is the chicken enchiladas. They are so creamy and cheesy and rolled into a tight little corn tortilla. 

I’ve tried to make my own at home before, but I usually can’t get the enchiladas tight. Or, if I do, they tend to come apart when they cook and it just makes a mess. 


So, when I found this recipe for a skillet enchilada, I decided to give it a try. Of course, I changed a few things in the recipe to make it something that my whole family would enjoy. 

The boys weren’t so sure about the meal. Tyler said he didn’t like it but didn’t not like it either. Ryan was willing to eat the chicken but didn’t like the tortilla pieces in it. 

Chicken Enchilada Skillet

Even though the boys weren’t keen on the meal, Justin and I really enjoyed this dinner. Honestly, I liked it a lot more than I thought I would. Typically, I like bold flavors, but this was subtle. I was worried that it would need more spices, but that wasn’t the case. 

The cream had a lot of flavor, and was different than anything else I’ve had before. Normally, I don’t like when chips or anything similar (like the tortillas in this recipe) get soggy, but they didn’t feel like that in this dinner. 

I definitely suggest a cast-iron pan for the skillet enchiladas if you have one. I’m sure it could be made in any type of pan, but it seemed to heat up and cook really well in the cast-iron pan. 


Step by Step

In a large skillet, melt the butter over medium heat. Once the butter has melted, whisk in the flour.

Chicken Enchilada Skillet

Pour the chicken broth into the pan and whisk until it is smooth and starts to thicken. If you are using a cast-iron pan, the heat may need to be increased to medium-high to get it to thicken.

Chicken Enchilada Skillet

Stir in the salt and oregano. 

Chicken Enchilada Skillet

Place the chicken breasts in the pan. Increase the heat to high until it boils, then reduce the heat to low and cover. Cook for about 15-20 minutes, until the chicken is cooked through.

Chicken Enchilada Skillet

Leave the pan on low heat. Remove the chicken from the pan and cut into bite-sized pieces or shred, whichever you prefer. 

Chicken Enchilada Skillet

Stir the sour cream into the sauce.

Chicken Enchilada Skillet

Add the chicken back into the sauce.

Chicken Enchilada Skillet

Cut the tortillas into small triangles and place those in the pan. Give everything a stir until the chicken and tortillas are covered with the sauce. 

Chicken Enchilada Skillet

Layer the shredded cheese on top of everything and try to cover as much as possible. We really like cheese in our house, so I added a bit extra. 

Chicken Enchilada Skillet

Cover the pan again and let it cook on low for about 5-10 minutes until the cheese is melted and bubbly.

Chicken Enchilada Skillet
Chicken Enchilada Skillet
Chicken Enchilada Skillet

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Recipe

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5 from 4 votes

Chicken Enchilada Skillet

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: cheese, chicken, sour cream
Servings: 4 servings

Ingredients

  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cups chicken broth
  • 1/2 tsp salt
  • 1 tsp oregano
  • 2 lb chicken breast boneless, skinless
  • 1 cup sour cream
  • 6 corn tortillas
  • 2 cups colby jack cheese shredded

Instructions

  • In a large skillet, melt the butter over medium heat
  • Whisk in the flour until combined
  • Pour in the chicken broth and continue stirring until it starts to thicken
  • Stir in the salt and oregano
  • Place the chicken breasts in the sauce and bring to a boil
  • Reduce the heat to low and cover
  • Cook for about 15-20 minutes, until the chicken is cooked through
  • Remove the chicken from the sauce and cut it into bite-sized pieces or shred the chicken
  • Stir the sour cream into the sauce until it’s completely combined
  • Cut the tortillas into small triangles
  • Return the chicken to the pan, and the tortillas, and mix until the chicken and tortillas are both covered
  • Cover everything with the shredded cheese
  • Put the lid back on the pan and cook on low for about 5-10 minutes, until the cheese is melted and bubbly
Chicken Enchilada Skillet

11 thoughts on “Chicken Enchilada Skillet

  1. I have never tried to make enchiladas and did not know they were so easy to make. I am going to save your recipe and you bet I am going to try to make them soon.

  2. This looks like such a pan of cheesy goodness! Feeling super thankful that I finally got my husband to like cheese after him being very cheese-averse for so many years, because this is going into my dinner menu!

  3. Interesting! I never would have thought of a skillet version of enchiladas (but there’s skillet lasagna, so why not?). Reminds me I should make my family some enchiladas again soon – they love them, and I haven’t done any recently!

  4. In addition to enjoying your version of the recipe, the feedback of you boys was so endearing to read. So sweet yet honest. Gotta love children 🙂 Especially Tyler’s comment had me smiling… Will check out your other recipes for sure.

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