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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This is such an easy and delicious meal one skillet meal. Tender chicken is tossed with a sauce that comes together simply with a kick of chipotle rolled in corn tortillas and topped with more sauce and cheese. So good! —thunderduckfarm
Ingredients
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1/4 cup
olive oil
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1/4 cup
flour
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1 tablespoon
cumin
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1 tablespoon
chili powder
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1 teaspoon
allspice
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2
garlic cloves, grated
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2 teaspoons
salt
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1
chipotle in adobo, chopped
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1/4 cup
tomato paste
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2 cups
chicken stock
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1 splash
apple cider vinegar
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2 cups
shredded chicken
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3 cups
monterey jack cheese, shredded
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8
corn tortillas
Directions
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Heat oven to 350 degrees.
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Heat oil in a large ovenproof skillet over medium heat.
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Mix together the flour, chili powder, cumin, and salt. When the oil is warm whisk in the spice mixture stirring well. Add the garlic, chipotles and tomato paste. Cook for about 1 minute then whisk in the chicken broth.
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Simmer the sauce for about 5 minutes until it has slightly thickened. Remove from the heat and add the vinegar.
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Put the chicken in a large bowl and add about 1/2 cup of the sauce and 1/2 cup of shredded cheese. Mix well.
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To assemble the enchiladas, dip the corn tortilla in the sauce, add 2 tablespoons of chicken filling, roll and add to the skillet. Continue until all the enchiladas are rolled and snuggled up in the skillet. Spoon some of the sauce over the top if needed. Add the remaining cheese on top and bake for 20 minutes until golden and bubbly.
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