Instead of trying to roll a bunch of enchiladas, spend less time making this Chicken Enchilada Skillet while still enjoying the same flavor.Jump to Recipe
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 making a chicken enchilada skillet has been my go-to lately.
I saw a photo of a skillet enchilada meal, so I decided to give it a try. Of course, without having a recipe to go from, I was winging it a bit. 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.
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.
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. It seemed to heat up and cook really well in the cast-iron pan. Any pan would work, but the cast-iron was best.
Step by Step
Pour the chicken broth into the pan and whisk until it is smooth and starts to thicken. Turn the heat to medium-high for cast-iron pans.
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 the chicken 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.
Originally Published On: September 26, 2018
Last Updated On: September 9, 2019
Chicken Enchilada Skillet
- 3 tbsp butter
- 3 tbsp all-purpose 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 cast-iron 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