The skillet enchiladas I grew up with! Creamy, full of flavor, and just a hint of heat.
FOR THE CHICKEN FILLING:
- 2 cups shredded rotisserie chicken
- 3/4 cup sour cream
- 1 (7 oz.) can diced green chiles (about 1 cup)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
FOR THE ENCHILADAS:
- 1 (16 oz.) jar of salsa verde, divided
- 8 flour tortillas
- 1 cup Monterey jack cheese, shredded
- 1 avocado, diced
- 1 lime, cut into wedges
- Pickled red onions, for garnish (recipe linked)
- Cilantro, chopped for garnish
- Preheat the oven to 425 degrees.
- In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.
- Over medium heat, spread 1 ½ cups of the salsa verde across the bottom of a 12 inch oven-safe skillet so that it evenly coats the bottom. I like using my cast iron skillet.
- One by one, using tongs, heat each tortilla in the warm salsa verde just until softened, about 15 seconds per side. Transfer the softened tortilla to a plate and fill with about ¼ cup of the chicken filling. Gently roll, then lay seam side down on platter or sheet tray. Continue until all of the tortillas have been filled and rolled, then return to skillet.
- Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
- Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
- Remove from oven and garnish with cilantro, pickled onions, avocado and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes