Smoky Chicken Enchilada Skillet
User Reviews
5
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Total Time
45 mins
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Servings
4 serves 4
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Course
Main Course
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Cuisine
Mexican
Smoky Chicken Enchilada Skillet
Description
This skillet recipe starts with creating a smoky enchilada sauce by cooking a roux and whisking in chicken stock, tomato sauce, tomato paste, and spices like chili powder, cumin, and smoked paprika. This sauce simmers gently to develop depth of flavor.
Shredded chicken is tossed with additional cumin and smoked paprika, combined with pinto beans and corn. Flour tortillas are lightly coated with the sauce and layered in the skillet with half the chicken mixture and cheese, then topped with more sauce and remaining chicken and cheese.
The assembled skillet is baked at 375°F until cheese melts and edges are bubbly. It is garnished with sliced jalapenos, green onions, fresh cilantro, and sliced avocado, adding herbaceous, spicy, and creamy elements to balance the rich and smoky casserole.
This meal is suitable for sharing and provides a one-dish approach to enchiladas with layered textures and smoky flavors from the seasoning and sauce.
Ingredients
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups chicken stock low-sodium
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
chicken skillet
- 1 1/2 cups chicken shredded
- 1/4 teaspoon cumin ground
- 1/4 teaspoon smoked paprika
- 8 flour tortilla 4-inch
- 1 pinto bean 15 oz can, drained and rinsed
- 1/3 cup corn
- 8 ounces queso Chihuahua freshly grated, or white cheddar cheese
- 2 green onions thinly sliced
- 1 jalapeno pepper thinly sliced
- 1 cilantro for topping, handful fresh
- 1 avocado thinly sliced for topping
Instructions
enchilada sauce
- Heat a large (10 or 12 inch) oven-safe (I like cast iron!) skillet over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using. Transfer almost all of the enchilada sauce out of the skillet except for a thin layer on the bottom.
chicken skillet
- Preheat the oven to 375 degrees F.
- Toss the chicken with the cumin and paprika. Toss it with the pinto beans and corn.
- Take each flour tortilla and lightly coat it with the sauce. You don't have to dunk it, but you can take the back of a spoon and spread it over both sides of the tortilla. Take 4 or 5 tortillas and line the skillet with them, placing them so they come up the sides of the skillet. Add half of the chicken and bean mixture. Top with a big handful of cheese. Spoon on some of the enchilada sauce.
- Arrange the remaining tortillas on top of the mixture. Add the rest of the chicken and beans. Add more (or all!) of the enchilada sauce, making sure it covers all of the tortilla pieces. Sprinkle on all the grated cheese.
- Bake the skillet for 25 minutes, or until the cheese is golden and bubbly. Remove the skillet from the oven and top with the jalapeno pepper slices, cilantro, scallions and avocado. Serve immediately!
User Reviews
Overall Rating
5
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