One Pan Sour Cream Chicken Enchilada Skillet Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
• Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

Steps:

• In a large skillet, heat margarine over medium heat until melted.
• Whisk in flour and cook for 1 minute.
• Whisk in chicken broth.
• Continue stirring until smooth and thickened, about 2 to 3 minutes.
• Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
• Bring to a simmer, then reduce heat to low.
• Cover and cook about 15 minutes or until chicken is cooked through.
• Stir sour cream into the sauce.
• Add tortilla pieces to the sauce and stir until combined.
• Top sauce with the grated cheese.
• Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.

Steps:

• In a large skillet, heat margarine over medium heat until melted.
• Stir in flour and cook for 1 minute.
• Whisk in chicken broth.
• Continue stirring until smooth and thickened, about 2 to 3 minutes.
• Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce.
• Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
• Stir sour cream into the sauce.
• Add tortilla pieces to the sauce and stir until combined.
• Top sauce with the grated cheese.
• Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.