Skillet Chicken Enchiladas

These cheesy enchiladas are the perfect thing to whip together if you have left over rotisserie chicken or are looking for a super quick meal. Dovetailing Tip: Use the leftover chicken you cooked on day 2 for today’s enchilada recipe.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 271

2 tablespoons vegetable oil
1 1/2 cups frozen chopped collard greens
1 teaspoon ground cumin
1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)
1 bunch scallions, chopped
1 3/4 cups shredded monterey jack cheese (about 7 ounces)
kosher salt and freshly ground pepper
1-16 ounces jar tomatillo salsa
1/2 cup heavy cream
8 corn tortillas
1 avocado, diced
fresh cilantro and sour cream, for topping

Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.

Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.

Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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