Skillet Chicken Enchiladas
thunderduckfarm
Photo by thunderduckfarm
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
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!
Ingredients
- 1/4 cup olive oil
- 1/4 cup flour
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon allspice
- 2 garlic cloves, grated
- 2 teaspoon salt
- 1 chipotle in adobo, chopped
- 1/4 cup tomato paste
- 2 cup chicken stock
- 1 splash apple cider vinegar
- 2 cup shredded chicken
- 3 cup monterey jack cheese, shredded
- 8 corn tortillas
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Directions
- Step 1
Heat oven to 350 degrees.
- Step 2
Heat oil in a large ovenproof skillet over medium heat.
- Step 3
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.
- Step 4
Simmer the sauce for about 5 minutes until it has slightly thickened. Remove from the heat and add the vinegar.
- Step 5
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.
- Step 6
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.