Skillet Sour Cream Enchiladas

Oh My Goodness! This Skillet Sour Cream Enchiladas dish was so good! We had it for dinner last night. It was throughly enjoyed by all. I am pretty sure my husband ate about 3 servings, and my oldest son at least 2! We almost polished off the entire skillet – we had about one serving leftover. My daughter was not home for dinner, so had she been there, it would have all been gone! It was just soooo good! This will be made often around here!

At the beginning of dinner, I had only had a few bites, when I had to go look for something in the kitchen for the 5 year old. By the time I got back, I swear 3/4 of the pan was already gone. It was inhaled by my boys! Pretty impressive.

I LOVE my  Chicken Enchilada Recipe – this is a take on that. Only no time-consuming rolling of Enchiladas – just toss it all in the pan and it’s done in less than 15 minutes! Super EASY, only dirty one dish, and it’s DELICIOUS!

It is easy to substitute what you have in your house. Use flour tortillas instead of corn. Add in cans of black beans or corn or whatever else you like – make it how your family would enjoy! YUM! Soooo good! Next time, I think I’ll add a little salsa to the sauce!

 

Ingredients:

  • 1 lb chicken – cubed or shredded
  • Montreal Steak Seasoning – or Salt and Pepper or your favorite seasoning
  • 3 tbsp butter
  • 3 tbsp flour
  • garlic – minced. Add to taste
  • 1 14oz can or 2 cups of chicken broth
  • 1 tbsp chili powder
  • 1 cup sour cream
  • 12 corn tortillas – cut up into bite sized pieces. 6 flour tortillas would also work
  •  1-2 cups of shredded cheese – I used a Mexican mix. But Cheddar, colby-jack, etc. would work!
  • Customize with a can of Olives or Black Beans or Corn – whatever your family would enjoy!
  • Add in a cup of salsa for added flavor or spiciness

 

Directions:

In a large skillet, melt the butter. Add in the flour, mix to combine and cook for 1-2 minutes. Slowly whisk in the chicken broth, being sure to incorporate all the broth before adding more. Add in the Chili Powder and Garlic (to taste). Add in your cubed or shredded chicken. Cook in the sauce until the chicken is cooked through. Also add in any other ingredients to want to customize the dish with – like olives, black beans, or corn. Once the chicken is cooked, Add in your sour cream, salsa (optional), tortillas and most of your cheese. Stir until incorporated. Sprinkle a little more cheese up on top and cook until bubbly and warmed through!

YUM! Try not to eat the whole skillet at once

Skillet Sour Cream EnchiladasSkillet Sour Cream Enchiladas

Skillet Sour Cream Enchiladas

Ingredients

  • 1 lb chicken - cubed or shredded
  • Montreal Steak Seasoning - or Salt and Pepper or your favorite seasoning
  • 3 tbsp butter
  • 3 tbsp flour
  • garlic - minced. Add to taste
  • 1 14oz can or 2 cups of chicken broth
  • 1 tbsp chili powder
  • 1 cup sour cream
  • 12 corn tortillas - cut up into bite sized pieces. 6 flour tortillas would also work
  • 1-2 cups of shredded cheese - I used a Mexican mix. But Cheddar, colby-jack, etc. would work!
  • Customize with a can of Olives or Black Beans or Corn - whatever your family would enjoy!
  • Add in a cup of salsa for added flavor or spiciness

Instructions

  1. In a large skillet, melt the butter.
  2. Add in the flour, mix to combine and cook for 1-2 minutes.
  3. Slowly whisk in the chicken broth, being sure to incorporate all the broth before adding more.
  4. Add in the Chili Powder and Garlic (to taste).
  5. Add in your cubed or shredded chicken.
  6. Cook in the sauce until the chicken is cooked through.
  7. Also add in any other ingredients to want to customize the dish with - like olives, black beans, or corn.
  8. Once the chicken is cooked, Add in your sour cream, salsa (optional), tortillas and most of your cheese.
  9. Stir until incorporated.
  10. Sprinkle a little more cheese up on top and cook until bubbly and warmed through!
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