ChezCindy: Skillet Chicken Enchiladas

 

The inspiration for this dish came from a chef I met while taking a cooking class in New York City at the Institute of Culinary Education in 2019.  She is an excellent instructor, with great ability to juggle the varying levels of cooking skills among her students.  Chef Marge Perry is the chef of inspiration.  She is an award-winning columnist for numerous magazines and author of her cookbook titled Hero Dinners, Complete One-Pan Meals That Save The Day, co-authored with David Bonon.  Her cookbook offers awesome recipes and cooking tips for complete meals using a skillet or sheet pan.   

In her cookbook, there is a recipe for Green Chicken Enchilada 2.0.  This was my start for the recipe I share below.  For extra convenience, I use shredded chicken from a store-bought rotisserie chicken and most ingredients are pantry items.  Everything cooks in one skillet in a very short amount of time making it a perfect week-night dinner.  And super fun to share with friends on Friday as a kick-off to the weekend.

Skillet Chicken Enchiladas

2 tablespoons canola oil

1 cup thinly sliced onions

1 cup thinly sliced red bell peppers

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1/3 cup jarred mild jalapeno slices, roughly chopped

1 7-ounce can of minced green chilies, mild

1 15-ounce can pinto beans or black beans, drained and rinsed

4 cups shredded rotisserie chicken

1/2 cup water

10 fresh mini corn tortillas or 6 medium, quartered

6 ounces cheddar cheese, grated, about 1 1/2 cups

Chopped fresh parsley or cilantro for garnish

Sour cream for serving, plus hot sauce if desired

Preheat the oven to 425 degrees.

Working with a large 11-inch cast iron skillet over medium heat, add in the canola oil, the sliced onions and peppers, minced garlic, salt, cumin, chili powder and smoked paprika.  Stir these ingredients to combine, cooking for about 5-6 minutes until the vegetables begin to soften, but not taking on any color.  Add in the chopped jalapeno slices, the can of chopped green chilies, the drained can of beans, and the shredded rotisserie chicken.  Stir all to combine, cooking for about 4-5 minutes.  Add in the 1/2 cup of water, stirring to combine.  Cook for a few minutes just to heat through.  Turn off the heat.  Add in the quartered corn tortillas, tucking them into the chicken mixture.  Some will stick out on top which is okay.  These will get brown and crisp adding extra deliciousness.  Top with the shredded cheddar cheese.  

Place the skillet into the hot oven, cooking for about 6-7 minutes until the cheese is melted.  Remove from the oven and allow to cool for abut 5 minutes before serving.  Garnish with a sprinkle of chopped fresh parsley or cilantro.  

Serve with sour cream, and hot sauce if desired.