Easy Recipes

Green Chile Chicken Skillet Enchiladas

Craving homemade enchiladas and being in a hurry aren't really compatible since the classic Mexican dish requires many steps and a fair amount of time. Enter this recipe, a quick take on the dish that comes together in just one skillet.

Ingredients

2 tbsp. lard or unsalted butter
2 tbsp. neutral oil
2 poblano chiles, seeded and finely chopped
1 medium white onion, finely chopped
4 cloves garlic, chopped
Kosher salt
3 (4-oz.) cans diced green chiles
2 c. low-sodium chicken stock
1 c. packed cilantro leaves and tender stems, plus more leaves for serving
12 (6") corn tortillas
4 c. shredded rotisserie chicken, divided
1 (15-oz.) can black beans, drained, divided
1 c. (6 oz.) shredded Monterey Jack or mozzarella cheese, divided
Sour cream, sliced avocado, and sliced radish, for serving

Directions

Step 1
Preheat oven to 350°. In a large skillet over medium-high heat, heat lard and 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. 

Step 2
Add green chiles and stock, scraping up bits from bottom of 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 blender and blend until smooth, 30 seconds to 1 minute. 

Step 3
Place a tortilla directly on gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with remaining tortillas, stacking them on top of each other. Cut tortilla stack in half.

Step 4
Pour one-third of sauce into bottom of reserved skillet. Top with half of 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 sauce. Top with layers of remaining tortillas, 2 cups chicken, and 3/4 cup beans. Pour over remaining one-third sauce and top with remaining cheese.

Step 5
Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes. 

Step 6
Dollop with sour cream. Top with cilantro, avocado, and radish.