This One Pan Sour Cream Chicken Enchilada Skillet is cheesy, creamy, zesty and so much easier than spending your day rolling up enchiladas!
What people says about this recipe?
Karen Nicca; Came out great! Added Cumin and used flour toy instead of corn. Loved that there is a 20 minute beak in there, while the chicken is cooking, to clean up all the prep dishes! Made clean up a snap!
Elly Smisek; Great flavor. Turned out kind of soupy. Next time, I might add some noodles. You can check out my board “Food/pins I have tried” to see all the recipes I have made. check out what I thought in the tried section under each pin.
Gianna Miracle; I browned the chicken a little bit after it was cooked all the way through. I used rotel tomatoes and green chilies. I added garlic blackened seasoning and smoked paprika. I put the pan in the oven on broil to make that cheese suppa crispy. UH-maz-ING DISH.
Bethany Newton; Halfed it, and used a quarter of the tortillas .. carb count is incorrect on website! But super easy and good!!
Shari Wilson; Added green onions and used the Rotel tomatoes and green chiles. Instead of cheddar used the mexican style cheddar blend. Only had 2 flour tortillas. Nix the olives. Yummy. PS the Portion missing my sister ate it.😄
Ashley Knight; Very good! I added ground cayenne pepper, chili powder, and red pepper flakes for some spice. I will make again!
Samantha Helmer; I used flour tortillas this time , but felt it was a little too dumpling like in the recipe. I will try corn tortillas next time. I put a 1/4 teaspoon of the chili powder and it had just the right heat but not overpowering.
Heidi Schuster; Turned out pretty good. I used leftover rotisserie chicken. I also added extra chili powder for more spice and omitted the olives because I didn’t have any. I’ll make it again.
Sue Thomas; Turned out very well especially with Mary’s organic chicken. I don’t fry the tortillas use organic corn purchased. I added sweet corn and used my own chipotle paste.