I’m obsessed with this One Pan Sour Cream Chicken Enchilada Skillet because it’s gloriously cheesy, creamy, and zesty and makes weeknight dinner feel like cheating.
I’m obsessed with this One Pan Sour Cream Chicken Enchilada Skillet because it hits every crave, cheesy and tangy and way easier than rolling enchiladas. I love that sour cream makes the sauce silky and that little pop from diced tomatoes with green chiles keeps it bright.
I make it when I’m staring at leftovers and asking What Can You Make With Left Over Rotisserie Chicken that won’t feel sad. It’s messy, fast, and steals the weeknight spotlight.
No fluff, just melty cheese, bold sauce, and food that actually satisfies. I want this for dinner right now so badly tonight.
Ingredients
- Chicken gives hearty protein and tender bite you’ll love.
- Olive oil helps brown things and keeps chicken from sticking.
- Onion adds sweet savory base and soft texture.
- Garlic brings warm punch and a bit of comfort.
- Chili powder adds mild heat and classic taco vibes.
- Cumin gives earthy warmth and that subtle smokiness.
- Smoked paprika adds deeper color and gentle smoke.
- Kosher salt wakes up all the other flavors.
- Black pepper gives a little bite and spice balance.
- Diced tomatoes with chiles add tang and zesty pop.
- Chicken broth keeps the sauce saucy and light.
- Cream cheese makes the sauce luxuriously creamy and smooth.
- Sour cream adds tang and silky richness.
- Milk thins sauce so it’s spoonable, not gluey.
- Red enchilada sauce brings classic chile flavor and color.
- Lime juice cuts through richness with bright acidity.
- Mexican cheese melts into ooey gooey goodness.
- Corn offers sweet kernels and little bursts of fun.
- Black beans add fiber, heft, and earthy notes.
- Tortilla strips or chips give crunch and heft.
- Cilantro sprinkles freshness and herbaceous finish.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, more to taste
- 1/2 teaspoon black pepper
- 1 (10 ounce) can diced tomatoes with green chiles, drained (like RoTel)
- 1 cup low sodium chicken broth
- 4 ounces cream cheese, softened
- 1 cup sour cream, full fat or regular
- 1/3 cup milk (or more to thin sauce if needed)
- 1/2 cup red enchilada sauce, mild or medium depending on taste
- 1 tablespoon lime juice (about 1 lime)
- 1 to 1 1/2 cups shredded Mexican blend cheese
- 1 cup frozen corn, thawed (or fresh)
- 1 (15 ounce) can black beans, drained and rinsed (optional but good)
- 6 small flour or corn tortillas, cut into strips, or 2 cups tortilla chips
- Fresh cilantro, chopped, for garnish (optional)
How to Make this
1. Pat chicken dry and cut into bite sized pieces, season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/2 teaspoon smoked paprika.
2. Heat 1 tablespoon olive oil in a large oven safe skillet over medium high heat. Add chicken in a single layer and brown about 4 minutes, stirring once or twice until just cooked through. Transfer chicken to a plate and set aside.
3. Reduce heat to medium, add the diced onion and a pinch of salt; cook 4 minutes until soft. Stir in the minced garlic, the remaining 1 1/2 teaspoons chili powder, remaining cumin and smoked paprika and cook 30 seconds until fragrant.
4. Pour in the drained diced tomatoes with green chiles and 1 cup low sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Soften the cream cheese in the microwave 15 to 20 seconds if needed, then whisk it into the simmering pan until smooth. Stir in 1 cup sour cream, 1/3 cup milk (add more later if you want a thinner sauce), 1/2 cup enchilada sauce and 1 tablespoon lime juice. Taste and add more kosher salt and pepper if needed.
6. Return the cooked chicken to the skillet along with the thawed corn and drained, rinsed black beans. Stir to coat everything in the sour cream enchilada sauce and simmer 2 to 3 minutes so flavors meld.
7. Stir in 1 cup of shredded Mexican blend cheese, reserve 1/2 cup for the top. Mix until cheese is mostly melted and the sauce is creamy. If sauce is too thick add a splash more milk.
8. Scatter the tortilla strips or tortilla chips over the top and then sprinkle with the remaining cheese. If using an oven safe skillet put it under the broiler for 2 to 3 minutes until cheese is bubbly and golden. If you don’t want to broil, cover and cook on low 3 to 4 minutes until cheese melts.
9. Remove from heat, let sit 2 minutes, then garnish with chopped cilantro and an extra squeeze of lime if you like. Serve with more chips or warm tortillas on the side.
Equipment Needed
1. Large oven-safe skillet or cast iron pan
2. Cutting board
3. Chef’s knife (sharp)
4. Measuring spoons and measuring cups
5. Wooden spoon or heatproof spatula
6. Whisk (for smoothing the cream cheese into sauce)
7. Microwave-safe bowl or small plate (to soften cream cheese)
8. Colander (to drain beans and tomatoes)
9. Oven mitts or pot holders
FAQ
Sour Cream Chicken Enchilada Skillet Recipe Substitutions and Variations
- Chicken: swap in 1 pound shredded rotisserie chicken for faster cook time and more flavor, or use diced turkey breast if thats what you got on hand.
- Cream cheese: use 4 ounces of mascarpone or full fat Greek yogurt (strain it first) for a tangy, slightly lighter sauce.
- Sour cream: plain Greek yogurt is a great 1:1 swap to cut fat but keep creaminess, or use crème fraîche if you want richer taste.
- Tortillas / chips: use baked tortilla strips, pita chips, or thinly sliced bell peppers for a low carb option; corn tortillas work well instead of flour, just crisp them a bit first.
Pro Tips
1) Cook the chicken a little under so it wont dry out when you simmer it in the sauce. Browning it just until the outside has color but the center is still slightly pink will keep bites tender after they sit in the creamy sauce.
2) Warm the cream cheese and sour cream before adding them to the hot pan. Heat the cream cheese 15 to 20 seconds and stir it smooth, and let the sour cream sit at room temp for 10 minutes. This helps the sauce become silky instead of lumpy.
3) Taste and adjust salt, lime and heat at the end. Canned tomatoes, broth and enchilada sauce vary a lot, so add salt, a splash more lime juice, or a pinch more chili powder after everything is together. Small adjustments at the end make it brighter and balanced.
4) Use crispy tortilla strips or chips for contrast, but add them right before serving. If you put them on too early they get soggy. Or keep extra chips on the side so people can scoop and get the crunch they want.
Sour Cream Chicken Enchilada Skillet Recipe
I’m obsessed with this One Pan Sour Cream Chicken Enchilada Skillet because it’s gloriously cheesy, creamy, and zesty and makes weeknight dinner feel like cheating.
6
servings
500
kcal
Equipment: 1. Large oven-safe skillet or cast iron pan
2. Cutting board
3. Chef’s knife (sharp)
4. Measuring spoons and measuring cups
5. Wooden spoon or heatproof spatula
6. Whisk (for smoothing the cream cheese into sauce)
7. Microwave-safe bowl or small plate (to soften cream cheese)
8. Colander (to drain beans and tomatoes)
9. Oven mitts or pot holders
Ingredients
-
1 pound boneless skinless chicken breasts, cut into bite sized pieces
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 teaspoons chili powder
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
3/4 teaspoon kosher salt, more to taste
-
1/2 teaspoon black pepper
-
1 (10 ounce) can diced tomatoes with green chiles, drained (like RoTel)
-
1 cup low sodium chicken broth
-
4 ounces cream cheese, softened
-
1 cup sour cream, full fat or regular
-
1/3 cup milk (or more to thin sauce if needed)
-
1/2 cup red enchilada sauce, mild or medium depending on taste
-
1 tablespoon lime juice (about 1 lime)
-
1 to 1 1/2 cups shredded Mexican blend cheese
-
1 cup frozen corn, thawed (or fresh)
-
1 (15 ounce) can black beans, drained and rinsed (optional but good)
-
6 small flour or corn tortillas, cut into strips, or 2 cups tortilla chips
-
Fresh cilantro, chopped, for garnish (optional)
Directions
- Pat chicken dry and cut into bite sized pieces, season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/2 teaspoon smoked paprika.
- Heat 1 tablespoon olive oil in a large oven safe skillet over medium high heat. Add chicken in a single layer and brown about 4 minutes, stirring once or twice until just cooked through. Transfer chicken to a plate and set aside.
- Reduce heat to medium, add the diced onion and a pinch of salt; cook 4 minutes until soft. Stir in the minced garlic, the remaining 1 1/2 teaspoons chili powder, remaining cumin and smoked paprika and cook 30 seconds until fragrant.
- Pour in the drained diced tomatoes with green chiles and 1 cup low sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Soften the cream cheese in the microwave 15 to 20 seconds if needed, then whisk it into the simmering pan until smooth. Stir in 1 cup sour cream, 1/3 cup milk (add more later if you want a thinner sauce), 1/2 cup enchilada sauce and 1 tablespoon lime juice. Taste and add more kosher salt and pepper if needed.
- Return the cooked chicken to the skillet along with the thawed corn and drained, rinsed black beans. Stir to coat everything in the sour cream enchilada sauce and simmer 2 to 3 minutes so flavors meld.
- Stir in 1 cup of shredded Mexican blend cheese, reserve 1/2 cup for the top. Mix until cheese is mostly melted and the sauce is creamy. If sauce is too thick add a splash more milk.
- Scatter the tortilla strips or tortilla chips over the top and then sprinkle with the remaining cheese. If using an oven safe skillet put it under the broiler for 2 to 3 minutes until cheese is bubbly and golden. If you don’t want to broil, cover and cook on low 3 to 4 minutes until cheese melts.
- Remove from heat, let sit 2 minutes, then garnish with chopped cilantro and an extra squeeze of lime if you like. Serve with more chips or warm tortillas on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 367g
- Total number of serves: 6
- Calories: 500kcal
- Fat: 28.5g
- Saturated Fat: 14.1g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 108mg
- Sodium: 607mg
- Potassium: 570mg
- Carbohydrates: 28g
- Fiber: 4.8g
- Sugar: 4.7g
- Protein: 28g
- Vitamin A: 700IU
- Vitamin C: 8mg
- Calcium: 117mg
- Iron: 1.3mg