One Pan Sour Cream Chicken Enchilada Skillet
A quick and delicious one-pan meal that combines creamy sour cream, bold enchilada sauce, and tender rotisserie chicken, making it a perfect choice for busy weeknights.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.