Easy Chicken Skillet Enchiladas
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Category
Dinner
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Cusine
American
What do you need?
How to make?
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
Shred the leftover chicken so it’s ready when you need it. You should have about 2 cups.
In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.
Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.
Put about 2 tablespoons of shredded chicken down the center of each tortilla. Sprinkle about 1 tablespoon cotija cheese across the chicken, and spoon 1-2 teaspoons sauce over the cheese.
Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas.
Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes.
Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream.