You have to try this sour cream chicken enchilada skillet! It’s such an easy recipe with corn tortillas, green chilies, and creamy goodness. This comforting dish is perfect for busy weeknights, and the best part? It’s cooked all in one skillet, making cleanup a breeze. Let’s dive into this delicious and creamy recipe that will quickly become a household favorite.
Time Needed for This Recipe
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients List For Cream chicken enchilada skillet!
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup green enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Cream chicken enchilada skillet! Step-by-Step Instructions
Step 1: Prepare the Sauce
In a large bowl, combine the sour cream, cream of chicken soup, and green enchilada sauce. Mix well until smooth.
Step 2: Season the Chicken
Add the shredded chicken, green chilies, garlic powder, onion powder, cumin, salt, and pepper to the bowl. Stir until the chicken is evenly coated.
Step 3: Combine with Tortillas
Add the corn tortilla strips to the chicken mixture and fold gently to combine, ensuring all tortilla pieces are coated with the sauce.
Step 4: Cook in Skillet
Heat a large skillet over medium heat. Pour in the chicken-tortilla mixture and spread it evenly across the skillet. Allow it to cook for about 10-15 minutes, stirring occasionally.
Step 5: Add Cheese
Once the mixture is heated through, sprinkle the shredded cheese evenly on top. Cover the skillet with a lid and let the cheese melt, about 5 minutes.
Step 6: Garnish and Serve
Remove the skillet from heat. Garnish with chopped cilantro before serving. Enjoy your delicious sour cream chicken enchilada skillet hot!
Reasons You’ll Love Cream chicken enchilada skillet!
- One-Pan Wonder: Minimal cleanup, as everything is made in one skillet.
- Creamy and Comforting: The combination of sour cream and cheese creates a rich flavor.
- Quick and Easy: Perfect for busy evenings, ready in just 40 minutes.
- Customizable: Adapt the recipe with your favorite ingredients or spice levels.
- Kid-Friendly: A dish the whole family will love, including picky eaters.
Easy Variations For Cream chicken enchilada skillet!
- Add Vegetables: Include bell peppers, corn, or spinach for added nutrition.
- Spicy Kick: Toss in jalapeños or hot sauce for a spicier version.
- Swap Proteins: Use shredded beef, turkey, or black beans for a different protein option.
- Cheese Variation: Experiment with different cheese blends like Monterey Jack or pepper jack.
- Taco Flavor: Add taco seasoning for a more robust flavor profile.
How To Serve Cream chicken enchilada skillet!
Serve your sour cream chicken enchilada skillet with a side of Mexican rice or a fresh garden salad. It pairs wonderfully with tortilla chips and guacamole or salsa for dipping. For a more festive touch, add a few lime wedges for a zesty finish.
How To Store Cream chicken enchilada skillet!
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: You can freeze the dish for up to three months. Just make sure to cool it completely first.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth to prevent drying out.
- Portioning: Consider portioning the skillet into smaller containers for quick lunches.
- Avoid Soggy Tortillas: If storing, consider keeping tortilla strips separate until ready to reheat.
Chef’s Notes & Pro Tips For Cream chicken enchilada skillet!
- Pre-Cooked Chicken: Use rotisserie chicken for extra convenience and flavor.
- Tortilla Texture: For a crisper texture, lightly fry tortilla strips in oil before adding them to the mix.
- Fresh Herbs: Experiment with fresh herbs like oregano or cilantro to enhance flavor.
- Sauce Thickness: Adjust the thickness of the sauce with more or less sour cream based on preference.
Expert Tips for Success with Cream chicken enchilada skillet!
- Don’t Overcook: Keep an eye on the skillet to avoid overcooking the chicken.
- Taste as You Go: Always taste your mixture before adding more seasoning.
- Customize Ingredients: Feel free to switch up the toppings based on your preference.
- Layering: Layer cheese between layers of chicken for a gooey consistency.
Cream chicken enchilada skillet!: Background & Cultural Inspiration
(1) Mexican enchiladas date back to ancient times, rooted in the rich culinary traditions of Mexico.
(2) As a beloved dish, enchiladas evolved, incorporating various regional ingredients, reflecting modern tastes and convenience, like this easy skillet version.
This dish remains popular for its inviting flavors and ease of preparation, bringing people together around the dining table.
Cream chicken enchilada skillet: Frequently Asked Questions
- Can I use other proteins besides chicken?
- Yes, you can use shredded beef, turkey, or even beans for a vegetarian option.
- Is this recipe gluten-free?
- Yes, as long as you use gluten-free tortillas and ensure all other ingredients are gluten-free.
- What can I substitute for sour cream?
- Greek yogurt works as a great alternative if you want a healthier option.
- How spicy is this dish?
- It can be as mild or spicy as you prefer. Adjust spices and sauces according to your taste.
Wrap-Up Notes
Cream chicken enchilada skillet; it’s a quick, satisfying meal for any night of the week. The warm flavors and creamy texture will surely please everyone at the table. Plus, with its easy cleanup and rapid preparation, it’s a win for busy households. Dive into this delicious recipe and enjoy a taste of traditional comfort food with a modern twist!
Sour Cream Chicken Enchilada Skillet
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for added convenience.
- 1 cup sour cream Greek yogurt can be used as a substitute.
- 1 can (10 oz) cream of chicken soup
- 1 cup green enchilada sauce
- 8 pieces corn tortillas, cut into strips Lightly frying them can add a crisper texture.
- 1 cup shredded cheese (cheddar or Mexican blend) You can experiment with different cheese blends.
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro (for garnish) Adds freshness to the dish.
Instructions
Preparation
- In a large bowl, combine the sour cream, cream of chicken soup, and green enchilada sauce. Mix well until smooth.
- Add the shredded chicken, green chilies, garlic powder, onion powder, cumin, salt, and pepper to the bowl. Stir until the chicken is evenly coated.
- Add the corn tortilla strips to the chicken mixture and fold gently to combine, ensuring all tortilla pieces are coated with the sauce.
Cooking
- Heat a large skillet over medium heat. Pour in the chicken-tortilla mixture and spread it evenly across the skillet. Allow it to cook for about 10-15 minutes, stirring occasionally.
- Once the mixture is heated through, sprinkle the shredded cheese evenly on top. Cover the skillet with a lid and let the cheese melt, about 5 minutes.
Serving
- Remove the skillet from heat. Garnish with chopped cilantro before serving.