Sour Cream Chicken Enchilada Skillet

Sour Cream Chicken Enchilada Skillet

This one-pan meal is easy and flavorful - perfect for weeknight dinners!

Course Main Course
Cuisine American, Mexican
Keyword Chicken, One Pan, Sour Cream
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Erica Kastner


  • 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


  1. 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.

  2. 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.

  3. 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. 

  4. Serve with extra sour cream, salsa, tomatoes, fresh jalapenos, and cilantro if desired.

Recipe Notes

Idea from Heather Likes Food