Green Chile Chicken Skillet Enchiladas
When craving homemade enchiladas but pressed for time, it can be challenging since the traditional Mexican dish involves several steps and takes a considerable amount of time. However, fear not! This green chile chicken skillet enchiladas recipe offers a quick alternative that comes together in just one skillet.The sauce begins with sautéed onion, poblano chiles, and garlic, which are then blended with cilantro and green chiles to create a smooth and flavorful shortcut sauce. Next, you'll layer corn tortillas, shredded chicken, black beans, and cheese in the skillet with the luscious sauce and bake until everything becomes deliciously melty. Finally, the dish is garnished with fresh cilantro, sliced radishes, and avocado for a burst of freshness. To serve, add a dollop of sour cream, and voilà, you've got the fastest "enchiladas" ever!To slightly toast the tortillas, place them right on your gas burner. If you don't have a gas stove, you can easily toast each tortilla in a dry skillet over high heat. However, for those looking for a quicker option, feel free to skip the toasting step altogether.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes.
- Dollop with sour cream. Top with cilantro, avocado, and radish.
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