Description
Hearty green chile chicken skillet enchiladas deliver authentic Mexican comfort straight from a single pan. Melted cheese, tender chicken, and zesty chiles combine in this irresistible meal that brings southwestern warmth to your dinner table.
Ingredients
Scale
- 2 cups (480 ml) shredded chicken, cooked
- 1 ½ cups (340 g) shredded Monterey Jack or Mexican blend cheese
- 1 (10 oz) (280 g) can green enchilada sauce
- 6 corn or flour tortillas, cut into strips or wedges
- ½ cup (120 ml) diced onion
- 1 (4 oz) (113 g) can diced green chiles
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) cumin
- ½ teaspoon (2.5 ml) garlic powder
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish
- Sour cream, optional
- Diced avocado, optional
- Lime wedges, optional
Instructions
- Sauté Base: Heat olive oil in a large oven-safe skillet over medium heat. Sweat onions until translucent and tender.
- Aromatic Infusion: Introduce green chiles, cumin, garlic powder, salt, and pepper. Bloom spices for one minute to release their robust flavors.
- Protein Integration: Fold shredded chicken into the spice mixture, then pour green enchilada sauce. Simmer until ingredients are thoroughly combined and heated through.
- Tortilla Incorporation: Gently layer tortilla strips into the chicken mixture, ensuring even coating and distribution.
- Cheese Melting: Generously sprinkle cheese across the skillet’s surface. Cover and cook until cheese melts completely and filling becomes bubbling hot.
- Optional Browning: Position skillet under broiler for 2-3 minutes to create a golden, crispy top layer.
- Finishing Touch: Remove from heat and garnish with fresh cilantro and preferred toppings. Serve immediately while hot and aromatic.
Notes
- Keep the skillet at medium heat to prevent burning onions and create perfect caramelization without scorching ingredients.
- Use freshly shredded chicken or rotisserie chicken to ensure the meat remains tender and doesn’t dry out during cooking.
- Gently fold tortilla strips to maintain their texture and prevent them from becoming too soggy or breaking apart completely.
- Adjust green chiles and spices according to personal heat preference – use mild chiles for less heat or add extra for more kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg