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Sunday Supper with Lunchbox Love – Sour Cream Chicken Enchilada Skillet

Tried and True! This was OUR Saturday Supper. We got home from helping our friends move into their new home. I had defrosted chicken and had no idea what to do with it so I went searching! Found this is 5 minutes, checked if I had most ingredients and I was off to cooking my family dinner in 20 minutes. Some of my favorite meals start out this way. n addition to finding a recipe, I also have to find something that my whole family will like. Almost impossible. Everyone was happy with this meal. A couple of changes I made: I omitted the green chilis because I didn’t have them. I added broccoli because I am a big believer in every meal having veggies. I did not shred the chicken because I didn’t have it in me! I served over rice! Enjoy This recipe is from Heather Likes Food.


  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon chipotle chili powder optional
  • 1/4 teaspoon oregano
  • 4 ounces chopped green chiles
  • 4 ounces chopped black olives
  • 3 whole boneless skinless chicken breast halves
  • 1 cup sour cream
  • 12 whole corn tortillas cut into bite-sized pieces
  • 2 cups colby-jack cheese grated


  1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.
  2. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
  3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
  4. Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

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