Chicken Enchilada Skillet Dinner

Spice up your night with this one-pan chicken enchilada skillet dinner! By adding fresh, organic veggies, this recipe is sure to please your whole family. Plus, it’s quick and easy, too!

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Chicken Enchilada Ingredients

  • 3 tbsp Avocado oil, divided
  • 1 tsp ground organic cumin
  • 2 boneless, skinless chicken breasts, bite-sized pieces
  • 1 tsp organic chili powder
  • 2 1/2 cups organic chicken broth
  • 1 medium organic onion, finely chopped
  • 1 1/4 tsp salt
  • 16 oz Kalona SuperNatural Organic Sour Cream
  • 1 clove organic garlic, minced
  • 6 oz organic black olives, sliced
  • 2 cups shredded cheese, cheddar or Colby
  • 1 1/2 cups long grain white rice
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Skillet Dinner Directions

  1. In a 12-inch cast iron skillet, heat two tablespoons of avocado oil over medium heat.
  2. Add chicken, cumin, chili powder, and salt to taste. Cook just until browned. Remove to a plate.
  3. Combine remaining avocado oil and the onion. Cook until tender (about 10 minutes). Add jalapeno and the garlic. Cook for 2 minutes. Add chicken broth, 1 1/4 teaspoon salt, and rice. Bring to boil.
  4. Mix in chicken, turn heat down to medium-low and cover. Cook 15 minutes.
  5. Stir in sour cream and half of the black olives. Sprinkle the cheese on top and the remaining black olives.
  6. Cover and cook until cheese has melted and rice is tender (about 5-10 minutes).
  7. Serve with extra sour cream, salsa tomatoes, fresh jalapenos and cilantro.

This one-pan sour cream recipe and photo courtesy of Erica Kastner with Buttered Side Up Blog.

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