Let me set the scene.
It’s Monday.
Work was a tornado in business casual.
I came home looking like I’d been gently mauled by a to-do list.
I opened the fridge, fully prepared to offer my family a lovingly prepared meal of…air. With a side of “bless your heart.”
But then—then—I remembered my meal plan for the week. I picked this one recipe because it seemed simple and was prepared in one dish. Yes! ONE dish!!!
So easy, it basically cooks itself.
So yummy, I low-key considered writing it a love song.
And tonight, my friends, it came through like the hero it is.
After a day like mine, where my mascara was clinging to life and my patience had left the building around 2 p.m., this dinner saved the evening, my mood, and possibly my reputation as someone who occasionally cooks.
Because let’s be honest:
I’m not trying to be the Pioneer Woman. I’m just trying to make something edible before someone eats a sleeve of saltines and calls it a meal.
And tonight? I DELIVERED.
I won’t gatekeep. Here’s what I made:
One Pan Sour Cream Chicken Enchilada Skillet
Cheesy, creamy, zesty and so much easier than spending your day rolling enchiladas up, this sour cream enchilada skillet become your new favorite weeknight meal!
CourseMain Course
CuisineAmerican, Tex-Mex
Keywordchicken breast, creamy, easy dinner
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings6 Servings
Calories460kcal
AuthorHeather Cheney
Ingredients
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon chipotle chili powder optional
- 1/4 teaspoon oregano
- 4 ounces chopped green chiles
- 4 ounces chopped black olives
- 3 whole boneless skinless chicken breast halves
- 1 cup sour cream
- 12 whole corn tortillas cut into bite-sized pieces
- 2 cups colby-jack cheese grated
Instructions
- In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.
- Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
- Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
- Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 30g | Protein: 15g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 1220mg | Potassium: 298mg | Fiber: 4g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 12.3mg | Calcium: 409mg | Iron: 1.7mg
And yes, I may have danced in the kitchen.
And yes, I did take a photo.
And yes, I will be making it again next Monday… unless I marry it first.
But here’s the thing: I know I’m not the only one who has those “please someone feed me before I eat my emotions” kind of nights. So now I want to hear from you:
🧡 What’s your go-to “I survived today” dinner?
🧡 Do you have a meal that’s so easy it practically gives you a hug?
🧡 Or maybe you’ve got a hilarious dinner fail story that deserves a moment in the spotlight?
Drop it in the comments—seriously. Let’s swap secrets, save each other’s sanity, and build a little squad of dinner champions.
Also… if you’re new here:
Hi. I’m Melissa. I run on caffeine, chaos, and the occasional culinary miracle.
I believe in hope after hard days, carbs after 5 p.m., and laughing through the mess.
So stick around.
Bring snacks.
We’re just getting started.
#HopeAfterTheStorm
#EasyDinnerMagic
#HotMessButStillFed
#MelissaMadeDinnerYall
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