This One Pan Sour Cream Chicken Enchilada Skillet is the ultimate recipe for those busy weekdays when you crave something delicious yet simple. Packed with flavors and nutrition, this dish combines the richness of creamy sour cream and the boldness of enchilada sauce, all in one convenient skillet. Imagine bringing a taste of Mexican cuisine to your dinner table without the fuss of multiple pots and pans. It’s time to enjoy a hearty meal that leaves your belly satisfied and your kitchen tidy.
Why We Love This One Pan Sour Cream Chicken Enchilada Skillet Recipe
You might wonder why this One Pan Sour Cream Chicken Enchilada Skillet stands out from other recipes. It’s not just a quick meal; it offers a balanced combination of proteins, veggies, and flavors that make it a family favorite. The rotisserie chicken saves you time, while the creamy sauce and melting cheese create a comforting texture that pairs well with crunchy tortilla chips. Plus, it’s a versatile dish, easy to adjust based on what you have on hand. With minimal cleanup, this recipe is perfect for anyone who loves good food without the hassle.
Ingredients about One Pan Sour Cream Chicken Enchilada Skillet
To create this delicious dish, you will need the following ingredients:
List of ingredients with measurements
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed, and drained)
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips (for serving)
- Fresh cilantro (for garnish)
How to Make One Pan Sour Cream Chicken Enchilada Skillet Directions
Creating your One Pan Sour Cream Chicken Enchilada Skillet is a breeze. Follow these simple steps, and you’ll have a tasty meal in no time:
- Start by heating a little oil in a large skillet over medium heat. This creates a good base for your aromatics and helps them cook evenly.
- Add the diced onion and bell pepper to the skillet and sauté them until they soften, which should take about 4 to 5 minutes. Stir occasionally to ensure they don’t stick.
- Once the vegetables are tender, add the shredded rotisserie chicken, corn, and black beans into the mix. This combination adds protein and fiber, making your dish more hearty. Season the mixture with garlic powder, cumin, salt, and pepper. Cook for another 2 to 3 minutes, stirring occasionally so the flavors meld.
- Pour in the enchilada sauce and chicken broth, then bring everything to a gentle simmer. This step combines all the flavors and adds moisture, making the dish deliciously savory.
- After a few minutes of simmering, reduce the heat and stir in the sour cream. This step adds creaminess and richness to the dish while balancing the spices.
- Finally, sprinkle the shredded cheese on top and cover the skillet. Let it cook for about 3 to 5 minutes, or until the cheese has melted beautifully.
- Once done, serve your skillet hot, garnished with fresh cilantro and accompanied by tortilla chips for that perfect crunch.
How to Serve One Pan Sour Cream Chicken Enchilada Skillet
Serving this One Pan Sour Cream Chicken Enchilada Skillet is part of what makes it so enjoyable. You can ladle generous portions straight from the pan. You can serve it alongside crispy tortilla chips for dipping, which adds a delightful crunch that complements the creamy texture of the enchilada skillet.
Feel free to top your servings with additional garnishes. Fresh cilantro adds a burst of color and freshness. You might also consider diced avocados, sliced jalapeños for some heat, or sliced green onions for added flavor.
If you want to make the meal even more substantial, consider serving it with a side of Mexican rice or a simple green salad. This adds variety and ensures that everyone gets a balanced plate full of flavors and textures.
Expert Tips: One Pan Sour Cream Chicken Enchilada Skillet
To get the most out of your One Pan Sour Cream Chicken Enchilada Skillet, here are some expert tips to keep in mind:
- Use Quality Ingredients: Fresh, quality ingredients enhance the flavor of the dish. Opt for natural chicken that is free from additives whenever possible.
- Customize the Spice Level: If you like more heat, consider adding diced jalapeños or a splash of hot sauce to the skillet. This allows you to tailor the dish to your taste preferences.
- Don’t Rush the Onions and Peppers: Allowing them to sauté until soft enhances their sweetness and adds great flavor to the dish.
- Experiment with Cheeses: While cheddar or Monterey Jack are excellent choices, mixing in some pepper jack can give your skillet a spicy kick.
- Mind the Heat: Once you add the sour cream, avoid boiling the mixture. High heat can cause the cream to curdle.
- Garnish Generously: Fresh herbs not only beautify your dish but also enhance the fresh flavors.
How to Store One Pan Sour Cream Chicken Enchilada Skillet
Storing your leftover One Pan Sour Cream Chicken Enchilada Skillet is easy. Allow the skillet to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
If you want to keep it longer, consider freezing it. Portion out the skillet into freezer-safe containers. It can last up to 3 months in the freezer. Make sure to label your containers with the date for easy tracking.
To reheat, warm it gently on the stove or microwave until heated through. If it looks a bit dry, you can add a splash of chicken broth or water to help restore its creaminess.
Variation of One Pan Sour Cream Chicken Enchilada Skillet
There are many exciting variations you can try with this One Pan Sour Cream Chicken Enchilada Skillet:
- Vegetarian Version: Replace the chicken with sautéed mushrooms or extra beans for a vegetarian-friendly option. You can use additional vegetables like zucchini or bell peppers.
- Spicy Enchilada Skillet: Incorporate diced green chiles or spicy enchilada sauce to give your dish more heat. Adding a hot pepper like serrano can also spice things up.
- Corn Substitute: If you’re not a fan of corn, feel free to replace it with cooked quinoa or even riced cauliflower for a low-carb version.
- Different Cheeses: Switch it up by trying different cheese blends. Goat cheese, feta, or even mozzarella can change the character of the dish.
- Make it a Casserole: If you prefer a baked dish, transfer the skillet contents to a baking dish after mixing in the sour cream and top with cheese. Bake it in the oven at 350°F (175°C) until bubbly.
FAQ
What is the best way to serve One Pan Sour Cream Chicken Enchilada Skillet?
You can serve it straight from the skillet with tortilla chips, topped with fresh cilantro, avocados, or jalapeños.
How long does One Pan Sour Cream Chicken Enchilada Skillet last in the refrigerator?
It can last up to 3 days in the refrigerator when stored in an airtight container.
Can I make One Pan Sour Cream Chicken Enchilada Skillet without chicken?
Yes! You can substitute the chicken with beans or additional vegetables for a vegetarian-friendly option.
Is it possible to freeze One Pan Sour Cream Chicken Enchilada Skillet?
Yes, you can freeze it in airtight containers for up to 3 months for quick future meals.
Can I vary the spice level in One Pan Sour Cream Chicken Enchilada Skillet?
Definitely! You can add diced jalapeños, green chiles, or use spicy enchilada sauce to increase the heat.
One Pan Sour Cream Chicken Enchilada Skillet
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed, and drained)
- 1 each bell pepper, diced
- 1 each onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Tortilla chips For serving
- Fresh cilantro For garnish
Instructions
Preparation
- Heat a little oil in a large skillet over medium heat.
- Add the diced onion and bell pepper to the skillet and sauté for 4 to 5 minutes.
- Add the shredded rotisserie chicken, corn, and black beans. Season with garlic powder, cumin, salt, and pepper. Cook for another 2 to 3 minutes.
- Pour in the enchilada sauce and chicken broth, then bring to a gentle simmer.
- Reduce the heat and stir in the sour cream.
- Sprinkle the shredded cheese on top, cover, and cook for 3 to 5 minutes until the cheese melts.
- Serve hot, garnished with fresh cilantro and accompanied by tortilla chips.
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