Skillet Enchiladas
A quick & easy way to enjoy the flavor of enchiladas with a little less work!
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Equipment List
- 10” or larger nonstick skillet
- Cheese grater
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion- diced
- 1 jalapeno pepper- seeded & diced small
- 1 poblano pepper- seeded and diced
- 2 large cloves garlic- minced
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/4 c white wine
- 1/2 c diced green chilies
- 1 rotisserie chicken- skin removed, meat pulled & diced
- 2 1/2 c enchilada sauce
- 7 corn tortillas- cut into medium-width strips
- 1 1/2 c shredded cheddar cheese- freshly grated
- Optional toppings - diced tomatoes, sour cream, avocado slices, cilantro, more jalapeño slices
Preparation Instructions
- Grate cheese
- Dice onion, poblano pepper, & jalapeño pepper removing seeds & veins).
- Mince garlic
- Remove meat from rotisserie chicken & cut into small chunks.
- Cut tortillas into medium-width strips.
Cooking Instructions
- Turn cooktop to just above medium heat
- Add 2 Tbsp olive oil to pan
- Swirl oil in pan
- Add 1 small yellow onion , 1 jalapeno pepper and 1 poblano pepper to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 2 large cloves garlic to pan
- Stir ingredients
- Add 1 1/2 tsp chili powder and 1 tsp cumin to pan
- Stir ingredients
- Add 1/4 c white wine to pan
- Stir ingredients
- Add 1/2 c diced green chilies to pan
- Stir ingredients
- Add 1 rotisserie chicken to pan
- Stir ingredients
- Add 2 1/2 c enchilada sauce to pan
- Stir ingredients
- Stir ingredients
- Add 7 corn tortillas to pan
- Stir ingredients until strips are coated
- Stir ingredients
- Add 1 1/2 c shredded cheddar cheese, sprinkling over entire pan
- Allow to sit until cheese is melted.
- Remove from heat and allow cheese to melt completely.
Finishing Instructions
- Serve with toppings of choice, with chips, or over rice.
