Green Chili Chicken Skillet Enchiladas
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Green Chili Chicken Skillet Enchiladas
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 2 poblano chiles, seeded and finely chopped
- 1 medium white onion, finely chopped
- 4 garlic cloves, chopped
- Kosher salt
- 3 (4 oz.) cans of diced green chiles
- 2 cups chicken stock
- 1 cup packed cilantro leaves and tender stems, plus more leaves for serving
- 12 (6") corn tortillas
- 4 cups shredded rotisserie chicken, divided
- 1 (15-oz.) can of black beans, drained, divided
- 1 cup shredded Monterey Jack or mozzarella cheese, divided
- sour cream, and sliced avocado, for serving
Ingredients
Directions
- Preheat oven to 350°,. In a large skillet over medium-high heat, heat olive oil. Add poblano chiles, onion, garlic, and 2 teaspoons salt. Cook, stirring often until vegetables are softened and beginning to brown, 8 to 10 minutes.
- Add green chiles and stock, scraping up bits from the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until sauce has slightly reduced, 4 to 6 minutes. Transfer mixture to a blender, reserve skillet. Add cilantro to the blender and blend until smooth, 30 seconds to 1 minute.
- Place a tortilla directly on a gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with the remaining tortillas, stacking them on top of each other. Cut the tortilla stack in half.
- Pour one-third of the sauce into the bottom of reserved skillet. Top with half of the tortillas in an even layer, followed by 2 cups chicken, 3/4 cup beans, and 3/4 cup cheese. Pour in another one-third of the sauce. Top with layers of remaining tortillas, 2 cups chicken, and 3/4 cup beans. Pour over the remaining one-third sauce and top with the remaining cheese.
- Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes. Dollop with sour cream. Top with cilantro, avocado, and radish as desired.
Recipe Note
This is a great recipe to use extra grilled, roasted, or pulled chicken. Adjust the heat with Fustini's Chipotle or Cayenne Crush olive oils. Adapted from delish.com