Enchilada Skillet

There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce. With just a few minutes of prep and 20 minutes of cook time, you will be digging into this chicken, cheesy and saucy skillet. Try these additional enchilada recipes….Chicken Verde Enchiladas, One Skillet Street Corn Chicken Enchilada Bake , Hatch Chili Pulled Pork Enchiladas, Spicy Poblano and Black Bean and Quinoa Enchiladas,Spicy Poblano and Black Bean and Quinoa Enchiladas, Salsa Verde Chicken Enchiladas with Pineapple Avocado, and Quarantine Cooking.

Enchilada Skillet

Serves 6-8

2 tablespoons extra virgin olive oil

1 red onion, chopped

2 Roma tomatoes, diced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon kosher salt

One 15-ounce can black beans, drained

One 15-ounce can red enchilada sauce

1 (4 oz) diced green chiles, mild

3 cups shredded rotisserie chicken

8 (6 inch) corn tortillas, cut into fourths

2 cups grated Cheddar-jack cheese

Garnish:

1/2 cup sour cream

1/2 cup chopped fresh cilantro

1 avocado, diced

2 limes, cut into wedges

1. Preheat the oven to 450 degrees F.
2. Add olive oil in a cast-iron skillet over medium-high heat. Add the onion and tomatoes. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce, chiles and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
3. Bake until the cheese has melted, 15 to 18 minutes.
4. Remove from the oven and garnish with the sour cream, cilantro and avocado. Serve with the lime wedges on the side.