This one-pan Sour Cream Chicken Enchilada Skillet is the perfect weeknight meal!
I don’t know about you, but I love a good one-pan recipe. Even though I enjoy preparing a delicious meal for my family, doing the dishes isn’t exactly my favorite. Plus, suppertime can be downright tiring when you’re trying to feed three kids, and one of those kids is a newborn. 😴 It’s absolutely awesome to only have to wash up ONE pan after the supper circus.
That’s where this one-pan Sour Cream Chicken Enchilada Skillet comes in. It checks all the boxes for what I want from a weeknight meal:
✅Simple, healthy, everyday ingredients.
✅Easy to throw together.
✅Ready in an hour or less.
✅Flavors that the whole family enjoys!
Today I’m partnering with Kalona SuperNatural to bring you this recipe. If you’ve been a BSU reader for long, you know that they’re one of my all-time favorite brands!
I love that their sour cream is made with grass-fed milk/cream, is minimally processed, and contains zero stabilizers. When you make sour cream the right way, there’s no need for that junk!
Now let’s jump in and make this sour cream chicken enchilada skillet:
Ingredients for Sour Cream Chicken Enchilada Skillet
Here are the ingredients you’ll need: black olives, jalapenos, onion, chicken, chicken broth, salt, chili powder, cumin, rice, shredded cheese, and sour cream!
Oh, and some garlic. I somehow forgot to include this in the ingredient shot. 😅
How to Make This Sour Cream Chicken Enchilada Skillet
Brown the chicken with the spices in a 12-inch cast iron skillet. Remove to a plate and add the onion. Cook until tender, then add the jalapeno and garlic.
Add the chicken broth, salt, and rice to the mix. Bring to a boil and add the chicken. Cover and cook for 15 minutes.
Here’s where the magic happens: stir in the sour cream and half of the black olives.
Top with the shredded cheese…
…and the rest of the black olives!
Cover and cook until the cheese is melted and the rice is tender, about 5-10 more minutes.
This is optional, but if you want the skillet to look all pretty, you can add some fresh veggies/herbs on top.
Look how colorful that is!
Here are some topping suggestions:
How would YOU top this sour cream chicken enchilada skillet?
Sour Cream Chicken Enchilada Skillet
This one-pan meal is easy and flavorful - perfect for weeknight dinners!
- 3 tbsp avocado oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 medium onion, finely chopped
- 2 jalapeno peppers, finely chopped
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1 1/4 tsp salt
- 1 1/2 cups long grain white rice
- 16 oz Kalona SuperNatural sour cream
- 6 oz black olives, sliced
- 2 cups shredded cheddar or Colby cheese
- extra sour cream, salsa, tomatoes, fresh jalapenos, and cilantro, for serving
Heat 2 tablespoons of avocado oil in a 12-inch cast iron skillet over medium heat. Add the chicken, sprinkle with cumin and chili powder and salt to taste. Cook just until browned. Remove to a plate.
Add remaining tablespoon of avocado oil and the onion. Cook until tender, about 10 minutes. Add the jalapeno and garlic and cook 2 minutes. Add the chicken broth, 1 1/4 tsp salt, and rice. Bring to boil. Add chicken, turn heat down to medium low, cover, and cook 15 minutes.
Stir in the sour cream and half of the black olives.. Sprinkle the cheese on top followed by the remaining black olives. Cover and cook until cheese has melted and rice in tender, about 5-10 minutes.
Serve with extra sour cream, salsa, tomatoes, fresh jalapenos, and cilantro if desired.
Idea from Heather Likes Food