Description
Hearty Mexican classic green chile chicken skillet enchiladas deliver comfort with bold southwestern flavors. Melted cheese, tender chicken, and zesty green chiles create a mouthwatering meal you’ll want to savor again and again.
Ingredients
Scale
Protein:
- 2 cups (473 ml) cooked shredded chicken
Spices and Seasonings:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) cumin
- ½ teaspoon (2.5 ml) garlic powder
- Salt and pepper, to taste
Other Ingredients:
- ½ cup (118 ml) diced onion
- 1 (4 ounces/113 grams) can diced green chiles
- 1 (10 ounces/283 grams) can green enchilada sauce
- 6 corn or flour tortillas, cut into strips or wedges
- 1 ½ cups (355 ml) shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro, for garnish
- Optional toppings: sour cream, diced avocado, lime wedges
Instructions
- Warm olive oil in a spacious oven-proof skillet, creating a sizzling base for sautéing diced onions until they become translucent and tender.
- Introduce aromatic green chiles, cumin, garlic powder, salt, and pepper, stirring to release their robust flavors and create a fragrant foundation.
- Fold shredded chicken into the spice-infused mixture, generously coating the meat with green enchilada sauce to enhance its moisture and taste.
- Carefully integrate tortilla strips into the chicken blend, ensuring each strip is evenly distributed and absorbs the rich, zesty sauce.
- Uniformly blanket the skillet’s surface with a generous layer of melting cheese, allowing it to create a golden, bubbling canopy over the filling.
- Cover the skillet and let the ingredients meld together, heating thoroughly until the cheese transforms into a molten, enticing layer.
- For an optional crispy finish, position the skillet under the broiler, watching closely to achieve a perfectly bronzed top without burning.
- Remove from heat and embellish with freshly chopped cilantro, inviting additional toppings to personalize the dish according to individual preferences.
Notes
- Customize heat levels by choosing mild or hot green chiles depending on spice preference.
- Swap corn tortillas with flour tortillas for a softer, more pliable texture in the skillet.
- Transform this dish into a gluten-free option by using corn tortillas and checking enchilada sauce ingredients.
- Meal prep friendly: Cook chicken and sauce mixture ahead of time, then quickly assemble and bake when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 90 mg