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.
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.
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.
Stir in the salt and oregano.
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.
Leave the pan on low heat. Remove the chicken from the pan and cut into bite-sized pieces or shred, whichever you prefer.
Stir the sour cream into the sauce.
Add the chicken back into the sauce.
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.
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.
Cover the pan again and let it cook on low for about 5-10 minutes until the cheese is melted and bubbly.
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Chicken Enchilada Skillet
- 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
- 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