In this week’s episode, I show you how to make skillet chicken enchiladas!
Sometimes, I come home and want a dinner that’s full of flavor but easy to get on the table. Enter skillet enchiladas. They’re enchiladas, but there’s no rolling, filling, layering, saucing, OMG just shoot me now. Everything is just shredded and combined. Same great taste, just easy!
- Olive oil
- 1 ½ lb shredded cooked chicken (rotisserie, canned, or cooked thighs/breasts)
- 1 large onion, chopped
- 3 cloves chopped garlic
- 2 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes and green chilies
- 1 cup sour cream
- 8 oz shredded Monterrey Jack cheese, divided into 4 oz portions
- 6 tortillas (corn or flour, your call)
- Preheat the oven to 400 degrees. Heat a large oven-safe skillet on the stove over medium heat, add olive oil, then chopped onion. Cook the onion 5-7 minutes, till translucent and starting to brown.
- Add garlic and cumin, heat and stir for 1 minute. Smells so good!
- Stir in chicken, drained tomatoes, and tomatoes with chilies. Cook until heated through, 2-3 minutes.
- Remove from heat and stir in sour cream and 4 oz of the cheese. Tear the tortillas into bite-sized pieces and stir in. Top with the remaining cheese.
- Place the skillet in the oven for 15-20 minutes, until the cheese is bubbly and melted.
Spoon into bowls or serve on plates. Top with a dollop of sour cream, some chopped cilantro, or a squeeze of lime.
Family review: Andrew, my oldest, did not love all the sour cream, so you may want to add a little at a time if your family are not fans. If you’re not from Texas, watch the cumin and the chilies! if you like a little more heat, add 1-2 chipotles in adobo.