Green Chile Chicken Skillet Enchiladas
Serves 1
Directions
- 1Warm the oven so it’s ready once the skillet is assembled.
- 2Heat oil in a large oven-safe skillet over medium heat.
- 3Add onion, jalapeño, and garlic, cooking until soft and fragrant.
- 4Add the ground chicken, chili powder, cumin, coriander, and salt.
- 5Cook, breaking it up, until fully cooked.
- 6In a bowl, stir together the green chiles, enchilada sauce, Greek yogurt, and lime juice until smooth.
- 7Pour into the skillet with a small splash of water and stir to combine.
- 8Stir in the tortilla strips, making sure they’re fully coated in the sauce.
- 9Taste and adjust seasoning if needed.
- 10Sprinkle cheese evenly over the top.
- 11Transfer the skillet to the oven and bake until the cheese is melted and bubbling.
- 12Remove from the oven and finish with your favorite toppings.
- 13Serve hot, straight from the skillet.
Ingredients
- 2 Avocado or olive oil
- 1 Medium onion, diced
- 1 Jalapeño, seeded and minced
- 3 Garlic cloves, minced
- 1 Ground chicken breast
- 1 Chili powder
- 2 Cumin
- 1 Ground coriander
- 2 Kosher salt
- 1 small can Diced green chiles
- 1 medium can Green enchilada sauce
- 0.5 Plain Greek yogurt
- 1 lime Lime juice
- 8 Corn tortillas, cut into strips
- 2 Grated cheese (cheddar, Monterey Jack, pepper jack, or blend)
- Avocado or guacamole
- Greek yogurt or sour cream
- Hot sauce
- Sliced jalapeños
- Scallions or red onion
- Fresh cilantro
- Lime wedges
Equipment
ovenlarge oven-safe skilletbowl
Tips
- Shredded rotisserie chicken can replace ground chicken
- Flour tortillas can be used instead of corn
- Sour cream works in place of Greek yogurt
- Serve family-style right in the skillet with a simple salad or warm tortillas on the side.
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