Green Chile Chicken Skillet Enchiladas
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 cans diced green chiles
4-oz.
- 2 c. low-sodium chicken stock
- 1 c. packed cilantro leaves and tender stems
plus more leaves for serving
- 12 corn tortillas
6"
- 4 c. shredded rotisserie chicken
divided
- 1 can black beans
drained, divided, 15-oz.
- 1 c. shredded Monterey Jack or mozzarella cheese
divided, 6 oz.
- Sour cream
sliced avocado, and sliced radish, for serving
Directions
- 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.
- 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.
- 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.
- 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.
- 5
Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes.
- 6
Dollop with sour cream. Top with cilantro, avocado, and radish.
Green Chile Chicken Skillet Enchiladas
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About this Recipe
Craving a comforting, flavor-packed dinner that comes together in a flash and minimizes dish duty? These Green Chile Chicken Skillet Enchiladas are your answer, delivering robust flavors all assembled in one pan. You'll love how incredibly fast this comes together, promising a satisfying meal sure to please everyone at your table.
Why This Recipe Works
The magic of this recipe lies in its elegant simplicity and the sheer convenience of a single-skillet preparation. By building all the components—from the aromatic sauté of poblanos, onion, and garlic to the layering of tender chicken, black beans, and cheese with corn tortillas—right in one pan, you streamline your cooking process. This method not only saves you time but also infuses every bite with a cohesive depth of flavor, making for an irresistibly easy and delicious meal.
What to Expect
Prepare for a hearty, savory dish bursting with the earthy warmth of green chiles. The shredded rotisserie chicken offers a comforting base, beautifully complemented by the subtle heat of poblano chiles and the bright, fresh notes of cilantro. Black beans add a pleasant texture and richness, while the melted Monterey Jack or mozzarella cheese creates a creamy, indulgent layer that binds everything together. This is a wonderfully satisfying meal that feels special yet is incredibly straightforward to make, perfect for a busy weeknight or a relaxed weekend dinner.
Customization & Variations
This skillet enchilada recipe is wonderfully adaptable. You can easily swap the shredded rotisserie chicken for cooked ground beef or even a plant-based crumble to make it vegetarian. Instead of black beans, try pinto beans or simply omit them for a bean-free version. Feel free to experiment with different cheeses; a blend of cheddar and Monterey Jack would also be delicious. For a bolder flavor, consider adding a pinch of cayenne pepper with the garlic.
Serving & Context
Serve these Green Chile Chicken Skillet Enchiladas directly from the pan, topped generously with cool sour cream, creamy sliced avocado, and crisp sliced radish. They make a fantastic, fuss-free centerpiece for a casual family dinner.