One-Pan Sour Cream Chicken Enchilada Skillet: Easy Weeknight Dinner

Craving enchiladas but short on time? This One-Pan Sour Cream Chicken Enchilada Skillet is your answer! This recipe delivers all the delicious flavors of classic chicken enchiladas in a fraction of the time and with minimal cleanup. Imagine tender shredded chicken, flavorful enchilada sauce, melted cheese, and a tangy sour cream topping all cooked together in one pan. It’s a weeknight dinner dream come true!

This dish is incredibly versatile and customizable, allowing you to adjust the ingredients to your liking and dietary needs. Whether you’re looking for a quick and easy family meal or a satisfying dish to impress your friends, this enchilada skillet will become a new favorite.

## Why You’ll Love This One-Pan Enchilada Skillet

* **Easy Cleanup:** The biggest selling point! Everything cooks in one skillet, so you only have one pan to wash.
* **Quick & Easy:** This recipe is ready in under 45 minutes, making it perfect for busy weeknights.
* **Flavorful:** Packed with the classic flavors of enchiladas, this dish is sure to satisfy your cravings.
* **Customizable:** Easily adjust the ingredients to your liking and dietary needs. Add your favorite veggies, change the protein, or use different types of cheese.
* **Family-Friendly:** Kids and adults alike will love this cheesy, flavorful dish.

## Ingredients You’ll Need

Here’s what you’ll need to create this one-pan wonder. Don’t be afraid to swap things out to fit your preferences!

* **Chicken:** 1.5 pounds of boneless, skinless chicken breasts or thighs. You can also use pre-cooked shredded chicken to save time.
* **Onion:** 1 medium yellow onion, chopped.
* **Bell Pepper:** 1 bell pepper (any color), chopped. Adds sweetness and texture.
* **Garlic:** 2-3 cloves garlic, minced. Essential for flavor.
* **Enchilada Sauce:** 1 (15-ounce) can of red enchilada sauce. Use your favorite brand and adjust the heat level to your preference.
* **Diced Tomatoes:** 1 (14.5-ounce) can of diced tomatoes, undrained. Adds acidity and moisture.
* **Corn:** 1 cup frozen or canned corn, drained. Adds sweetness and texture.
* **Black Beans:** 1 (15-ounce) can of black beans, rinsed and drained. Adds protein and fiber.
* **Chili Powder:** 1 tablespoon. For that classic enchilada flavor.
* **Cumin:** 1 teaspoon. Adds warmth and earthiness.
* **Oregano:** 1/2 teaspoon. A touch of herbal flavor.
* **Salt and Pepper:** To taste. Season to your liking.
* **Corn Tortillas:** 6-8 corn tortillas, cut into wedges or strips. These will soften and become part of the “enchilada”.
* **Shredded Cheese:** 2 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend. Use your favorite cheese or a combination.
* **Sour Cream:** 1 cup. For topping. Adds tanginess and creaminess.
* **Optional Toppings:** Chopped cilantro, diced avocado, sliced green onions, pickled jalapeños.

## Equipment You’ll Need

* **Large Oven-Safe Skillet:** A 12-inch cast iron skillet is ideal, but any large oven-safe skillet will work. If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and baking.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables and chicken (if using uncooked).
* **Measuring Spoons and Cups:** For measuring ingredients.
* **Spoon or Spatula:** For stirring and mixing.

## Step-by-Step Instructions

Follow these simple steps to create your delicious One-Pan Sour Cream Chicken Enchilada Skillet:

**1. Prepare the Chicken (If Using Uncooked):**

* If using raw chicken breasts or thighs, cut them into 1-inch pieces. Season with salt, pepper, chili powder, and cumin.

**2. Sauté the Vegetables:**

* Heat a tablespoon of olive oil in your large oven-safe skillet over medium heat.
* Add the chopped onion and bell pepper and cook for 5-7 minutes, or until softened.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**3. Cook the Chicken:**

* Add the seasoned chicken to the skillet and cook until browned on all sides and cooked through. If using pre-cooked chicken, add it now and heat through.

**4. Add the Sauce and Other Ingredients:**

* Pour in the enchilada sauce, diced tomatoes, corn, and black beans.
* Stir in the chili powder, cumin, oregano, salt, and pepper.
* Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.

**5. Add the Tortilla Strips:**

* Stir in the corn tortilla wedges or strips. Make sure they are submerged in the sauce so they can soften while baking.

**6. Add the Cheese and Bake:**

* Sprinkle the shredded cheese evenly over the top of the skillet.
* Transfer the skillet to a preheated oven at 375°F (190°C).
* Bake for 15-20 minutes, or until the cheese is melted and bubbly.

**7. Add the Sour Cream and Toppings:**

* Remove the skillet from the oven and let it cool slightly.
* Dollop sour cream over the top of the enchilada skillet.
* Garnish with your favorite toppings, such as chopped cilantro, diced avocado, sliced green onions, or pickled jalapeños.

**8. Serve and Enjoy!**

* Serve immediately and enjoy your delicious One-Pan Sour Cream Chicken Enchilada Skillet!

## Tips and Variations

* **Use Pre-Cooked Chicken:** Save time by using pre-cooked rotisserie chicken or leftover cooked chicken.
* **Add More Vegetables:** Feel free to add other vegetables, such as zucchini, mushrooms, or spinach.
* **Spice It Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the enchilada mixture for extra heat.
* **Make It Vegetarian:** Omit the chicken and add more beans or vegetables for a vegetarian version.
* **Use Different Cheese:** Experiment with different types of cheese, such as pepper jack or queso quesadilla.
* **Make It Gluten-Free:** Ensure your enchilada sauce is gluten-free and use corn tortillas.
* **Make Individual Servings:** Divide the mixture into individual oven-safe ramekins before adding the cheese and baking.
* **Creamy Version:** Stir in 4 ounces of cream cheese, softened, into the enchilada mixture before baking for a creamier texture.
* **Add Rice:** Stir in 1 cup of cooked rice to the enchilada mixture for a heartier meal.
* **Broil for extra browning:** For an extra bubbly and browned cheese topping, broil the skillet for the last 1-2 minutes of baking, keeping a close eye to prevent burning.

## Serving Suggestions

This One-Pan Sour Cream Chicken Enchilada Skillet is a complete meal on its own, but here are a few serving suggestions to enhance your experience:

* **Side Salad:** Serve with a simple side salad with a lime vinaigrette for a refreshing contrast.
* **Mexican Rice:** Pair with Mexican rice for a more substantial meal.
* **Guacamole and Chips:** Serve with guacamole and tortilla chips for a complete Mexican feast.
* **Refried Beans:** Offer a side of refried beans for added protein and fiber.
* **Salsa:** Provide a variety of salsas, such as pico de gallo, salsa verde, or a spicy habanero salsa.

## Make-Ahead Instructions

This enchilada skillet can be partially prepared ahead of time. You can cook the chicken and vegetables and mix them with the enchilada sauce, diced tomatoes, corn, black beans, and spices. Store the mixture in the refrigerator for up to 24 hours. When ready to bake, simply add the tortilla strips, cheese, and bake as directed.

## Storage and Reheating Instructions

* **Storage:** Store leftover enchilada skillet in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the microwave or in a preheated oven at 350°F (175°C) until heated through. You may need to add a splash of water or enchilada sauce to prevent it from drying out.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)*

## FAQs

**Q: Can I use flour tortillas instead of corn tortillas?**

A: While corn tortillas are more traditional for enchiladas, you can use flour tortillas if you prefer. They will have a slightly different texture and flavor.

**Q: Can I freeze this enchilada skillet?**

A: Freezing is not recommended as the tortillas can become mushy upon thawing. However, you can freeze the cooked chicken and vegetable mixture before adding the tortillas and cheese. Thaw completely before adding the remaining ingredients and baking.

**Q: Can I make this in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Cook the chicken and vegetables as directed, then transfer to a slow cooker. Add the enchilada sauce, diced tomatoes, corn, black beans, and spices. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the tortilla strips and cheese during the last 30 minutes of cooking.

**Q: What if I don’t have an oven-safe skillet?**

A: If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and baking.

**Q: Can I add other toppings besides sour cream?**

A: Absolutely! Feel free to add any toppings you like, such as guacamole, pico de gallo, salsa, or pickled jalapeños.

This One-Pan Sour Cream Chicken Enchilada Skillet is a winner for busy weeknights or any time you’re craving a flavorful and easy meal. Give it a try and let us know what you think!