One Pot Creamy Chicken Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy skillet dish with shredded chicken, tortillas, and spiced tomato sauce—all the flavor of enchiladas made simple in one pan. Rich and satisfying with minimal preparation. Quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons butter
- 1/2 medium onion, (diced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 3 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 can Rotel tomatoes, (drained)
- 1 (4-ounce) can sliced black olives, (drained)
- 10 (6-inch) corn tortillas, cut into bite-sized pieces
- 1 1/2 cups shredded Mexican cheese or Colby Jack cheese
- 2 tablespoons chopped fresh cilantro
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 1103mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 285mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.