Sunday, April 6, 2014

Lazy Enchiladas


If you've followed me along on my culinary journey, you know that I love enchiladas.  A lot.  But they are a lot of work.  Cook your filling, cook your sauce, soften up some tortillas, and roll. So I decided I wanted a quick dinner that tasted like enchiladas but without the work.  So here it is!  Chicken Enchilada Skillet.  Now, I must confess that, although I put this dinner under the One-Pot Wonders category, I actually cooked the chicken separate.  I boiled the chicken first and then shredded it.  But you have the option here of cooking the chicken in the skillet right with the veggies.  It will just be cubed chicken instead of shredded.  That would truly make this a quicker dinner.  I was also concerned about the prospect of putting the corn tortillas in the skillet and them becoming soggy.  But they didn't!  The result of this?  It was fabulous!  My son loved them and called them Enchilada Nachos.  Great enchilada taste with way less hassle.  Time to eat!

CHICKEN ENCHILADA SKILLET
2 boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 Hatch chile pepper, chopped (you can substitute a jalapeno or a small can of green chiles)
2 T cilantro, chopped
1 chipotle in adobo, chopped
6 corn tortillas, cut into small squares
3 C chicken stock
1/4 C flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons cumin
1/2 teaspoon dried Mexican oregano
2 T chili powder
1 C shredded Cheddar cheese
Vegetable oil
Tortilla chips, for serving
Sour cream

For the chicken, either cut it into cubes or you can boil the chicken until it's done and then shred it.  If you are cubing the chicken, heat some vegetable oil in a large ovenproof skillet. Cook the onion, chipotle, Hatch chile, garlic, and chicken (unless you boiled the chicken) until the veggies are tender and the chicken is done.  Stir in the flour to coat.  Add in the chicken stock, cilantro, tortillas, salt & pepper, cumin, oregano, garlic powder, and chili powder.  Bring to a slight boil and then cover and reduce the heat.  Let it simmer for about 8 to 10 minutes or until the sauce is thickened and the tortillas are softened.  Preheat the broiler.  Sprinkle the cheese all over the top and place under the broiler to melt the cheese, a couple of minutes.  Serve with tortilla chips and sour cream, if desired.

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