Easy Chicken Skillet Enchiladas

Ingredients

• 8 ounces cooked chicken
• 1 teaspoon oil
• 1/4 yellow onion, minced
• 3 cloves garlic
• 15-ounce can tomato sauce
• 1/3 cup water
• 4-ounce can mild green diced chilis
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 8 taco-sized flour tortillas
• 8 ounces cotija cheese
• Cilantro
• Radishes, thinly sliced
• Sour cream
• Avocado
• Jalapeño

Directions

1. Pull the cooked chicken into shreds so it’s ready when you need it; you should end up with about 2 cups.
2. Set a large, high-sided skillet over medium heat and add the oil. When it starts to shimmer, add the onion and garlic and cook for 1 minute, just long enough for them to soften.
3. Pour in the tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir everything together, then keep the sauce simmering over medium to medium-low heat while you put together the enchiladas.
4. Spoon about 2 tablespoons of shredded chicken down the middle of each tortilla. No need to be precious about measuring here; just divide the chicken evenly. Add about 1 tablespoon cotija cheese over the chicken, then spoon 1-2 teaspoons sauce on top.
5. Fold in the sides of each tortilla, roll it closed, and place it seam side down in the sauce. Tuck the enchiladas into the pan until it’s full, then spoon sauce over the tops. Sprinkle more cotija cheese over everything, cover the skillet, and let the enchiladas simmer until the cheese has melted and the tortillas look puffed, as if they’ve soaked up some sauce, about 5 minutes.
6. Remove the lid and scatter cilantro and thinly sliced radishes over the top. Serve with sliced avocado, jalapeño, and sour cream.