Creamy One-Pan Chicken Enchilada Skillet Recipe

One Pot Creamy Enchilada Skillet is a fast, simple weeknight dinner packed with white chicken meat, spices, cheese, tortillas and a rich, creamy sauce. You get all the flavor of traditional creamy enchiladas with a fraction of the effort—made entirely in one pan.

30 Minute Dinner

This skillet brings enchilada flavors together in a casserole-style dish you cook on the stovetop in about 30 minutes. Everything cooks in one pan for quick preparation and easy cleanup.

It’s loaded with familiar Mexican ingredients—tender chicken, tortillas, melty cheese, and a blend of chiles and cumin. Finish with chopped fresh cilantro for a bright, fresh note.

Texture of the Tortillas

For best results use flour tortillas rather than corn. The tortillas absorb some of the sauce and soften, creating a dumpling-like texture that makes the dish comforting and saucy. If you dislike that softer, dumpling-like texture, this recipe might not be the right fit.

Toppings

This skillet is great with lots of toppings. Try chopped cilantro, salsa, guacamole, sour cream, sliced olives, pickled jalapeños, or diced red onion to add contrast and brightness.

Tips for Making the Skillet

• Use light sour cream and reduced-fat cheese to lower calories without sacrificing creaminess.
• If you prefer heat, serve Cholula or another hot sauce on the side, or swap regular Rotel for the hot variety.
• Omit the olives if you don’t like them.
• Half a cup of salsa can replace the drained Rotel tomatoes if that’s what you have on hand.
• Use a large skillet so all ingredients fit comfortably and cook evenly.

More Delicious Mexican Recipes

• Crispy Beef Chimichangas
• Pulled Pork Burritos with Cheesy Sour Cream Sauce
• Mexican Chorizo Rice
• Spicy Beef Quesadillas
• Chipotle Chicken Enchilada Skillet
• Taco Bell Mexican Pizza

One Pot Creamy Chicken Enchilada Skillet

5 from 3 votes

Prep: 10 mins

Cook: 22 mins

Total: 32 mins

Servings: 6

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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—easy comfort food ready in minutes.

Ingredients

• 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) flour tortillas, cut into bite-sized pieces
• 1 1/2 cups shredded Mexican or Colby Jack cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Melt the butter over medium heat in a large skillet. Add the diced onion and cook until softened.
• Sprinkle in the flour, stir and cook for about 1 minute to remove the raw flour taste.
• Gradually whisk in the chicken broth. Bring to a boil, then simmer for 2 minutes to thicken the sauce.
• Stir in the salt, chipotle chili powder, cumin and oregano. Add the chicken breasts to the skillet, cover and reduce heat if needed. Cook 12–15 minutes, or until cooked through.
• Remove the chicken and shred it. Meanwhile, stir the sour cream, drained tomatoes and drained olives into the sauce.
• Add the tortilla pieces and stir so they absorb and are coated with the sauce.
• Return the shredded chicken to the pan and mix to combine.
• Sprinkle the cheese over the top, cover and cook over medium-low for 3–4 minutes until the cheese melts.
• Garnish with chopped cilantro and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Nutrition

Calories: 420kcal

Nutrition information is an approximation and should be used as a guideline.

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