Have you ever found yourself racing against the clock, trying to whip up dinner after a long day? Trust me, I’ve been there! That’s why I love this one pan sour cream chicken enchilada skillet recipe—it’s a lifesaver! Imagine all the delicious flavors of enchiladas but without the fuss of rolling them up. This dish is not only quick to make, but it also brings everyone together for a cozy meal. I remember those busy weeknights when my family would gather around the table, and this was always a hit. The creamy sour cream mixed with zesty enchilada sauce creates a comforting dish that’s bursting with flavor. Plus, with just one pan to clean, you’ll have more time to relax and enjoy the evening. Let’s dive into this easy recipe that you’ll want to make again and again!
Ingredients List
Gathering the right ingredients is key to making this one pan sour cream chicken enchilada skillet a success! Here’s what you’ll need:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup corn
- 1 cup black beans, drained
- 1 cup bell peppers, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Using rotisserie chicken can save you some time, and feel free to customize the veggies based on what you love or have on hand! This is all about making it your own!
How to Prepare Instructions
- Start by heating a large skillet over medium heat. This helps to get everything cooking evenly!
- Once the skillet is nice and warm, add the diced bell peppers. Sauté them for about 3–4 minutes, or until they’re soft and fragrant. You’ll love that smell!
- Next, stir in the shredded chicken, corn, and black beans. Mix it all up so the flavors marry beautifully.
- Now it’s time for the star of the show—pour in the enchilada sauce along with the cumin, chili powder, salt, and pepper. Stir well to combine everything, and let it cook for another 5 minutes. This is when it starts to get really delicious!
- Once everything is well mixed and heated through, remove the skillet from the heat and gently fold in the sour cream. This adds that creamy richness we all crave.
- Top the mixture with shredded cheese, cover the skillet, and let it sit for a few minutes until the cheese is beautifully melted.
- Serve it hot, and watch everyone dig in with smiles on their faces!
Why You’ll Love This Recipe
This one pan sour cream chicken enchilada skillet is a game-changer, and here’s why you’re going to fall head over heels for it:
- Quick Preparation: From start to finish, it takes just 25 minutes! Perfect for those busy weeknights when you need dinner on the table fast.
- Easy Cleanup: With everything cooked in one pan, you’ll spend less time washing dishes and more time enjoying your meal.
- Delicious Flavor: The combination of creamy sour cream and zesty enchilada sauce creates a rich, mouthwatering taste you’ll crave again and again.
- Customizable: Feel free to swap in your favorite veggies or beans, making it a versatile dish that can change with your mood.
- Family-Friendly: It’s a crowd-pleaser that even picky eaters will love, making it a fantastic choice for family dinners.
- Leftover Friendly: The flavors deepen overnight, making it even better the next day—if there are any leftovers, that is!
Tips for Success
To make your one pan sour cream chicken enchilada skillet absolutely perfect, here are some of my favorite tips! First off, don’t hesitate to get creative with the ingredients. Swap the black beans for pinto beans or throw in some chopped zucchini for extra veggies—this dish is super adaptable! If you like a kick, toss in some diced jalapeños or a sprinkle of red pepper flakes when you add the spices.
Another little trick is to let the cheese sit covered for a few minutes before serving. This allows it to melt beautifully and become all gooey and stretchy—yum! And if you’re feeling fancy, serve it with some fresh cilantro or a squeeze of lime on top; it adds a fresh zing that brightens everything up. Trust me, these small touches will elevate your dish and impress everyone at the table!
Nutritional Information Section
When it comes to enjoying a delicious meal, it’s always nice to know what you’re getting, right? So, here’s a quick look at the estimated nutritional information for each serving of this one pan sour cream chicken enchilada skillet:
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbohydrates: 35g
- Sugar: 2g
- Sodium: 800mg
- Fiber: 6g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But overall, it’s a pretty satisfying and balanced meal that you can feel good about enjoying!
FAQ Section
Got questions about the one pan sour cream chicken enchilada skillet? I’ve got you covered! Here are some common queries:
Can I use other proteins? Absolutely! Shredded turkey or even cubed tofu works great if you’re looking for a meatless option. Just make sure to cook it through before adding the other ingredients.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just be sure to let it cool completely before sealing to keep it fresh!
What can I serve with this dish? This skillet is fantastic on its own, but you can elevate your meal by serving it with a side of tortilla chips, guacamole, or a fresh salad. A dollop of pico de gallo or some sliced avocado on top can also add a lovely touch!
Can I make it ahead of time? Yes! You can prep all the ingredients and store them separately in the fridge, then just cook everything together when you’re ready to eat. It’s a great way to save time!
Is this dish gluten-free? Yes! As long as you use gluten-free enchilada sauce, this dish is perfect for anyone following a gluten-free diet.
Storage & Reheating Instructions
Storing your one pan sour cream chicken enchilada skillet is super easy! Just let any leftovers cool down completely, then transfer them to an airtight container. This helps keep the flavors fresh and prevents it from drying out. You can store it in the fridge for up to 3-4 days, but let’s be honest, it’s so good you might not have any leftovers!
When it’s time to enjoy those tasty leftovers, you can reheat it in the microwave for a couple of minutes, stirring halfway through to ensure even heating. If you prefer, you can also pop it back in a skillet over medium heat, adding a splash of water or chicken broth to keep it moist while warming it up. Just be sure to keep an eye on it, so it doesn’t stick to the pan. Enjoy it just as much the second time around!
Serving Suggestions
When it comes to serving your one pan sour cream chicken enchilada skillet, there are so many delicious options to elevate your meal! First off, I highly recommend pairing it with crispy tortilla chips and a side of fresh guacamole. The creamy avocado and crunchy chips provide the perfect contrast to the warm, cheesy skillet.
If you’re in the mood for something light, a vibrant salad with mixed greens, cherry tomatoes, and a zesty lime vinaigrette is a great addition. It adds a refreshing crunch that balances the richness of the dish. And don’t forget about toppings! A dollop of sour cream, a sprinkle of fresh cilantro, or some sliced jalapeños on top can really enhance the flavors. You might even want to serve it with a side of Spanish rice or refried beans for a hearty, comforting meal. Trust me, these little touches will take your dinner to the next level!
Print
One Pan Sour Cream Chicken Enchilada Skillet Bliss
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quick and easy one pan sour cream chicken enchilada skillet dish.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup corn
- 1 cup black beans, drained
- 1 cup bell peppers, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat.
- Add bell peppers and sauté until soft.
- Stir in shredded chicken, corn, and black beans.
- Add enchilada sauce, cumin, chili powder, salt, and pepper.
- Mix well and cook for 5 minutes.
- Remove from heat and stir in sour cream.
- Top with shredded cheese and cover until melted.
- Serve hot.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: one pan sour cream chicken enchilada skillet