Skillet Chicken Enchiladas

May 5

May 5 Skillet Chicken Enchiladas

Well its fitting I am writing this on Cinco de Mayo! I have been meal planning a little differently lately and I stumbled upon this recipe in a Food Network Magazine. As always, I loosely followed and made some tweaks of my own. This is knock your socks off, go back for seconds & thirds kinda good people!

Ingredients:

2 tablespoons oil

1 teaspoon ground cumin

1 1/2 cups of shredded rotisserie chicken(skin removed)

1 bunch scallions, chopped

1 16 oz jar tomatillo salsa—I used Trader Joe’s

2 cups monterey jack cheese, shredded

Salt & Pepper

1/2 cup heavy cream

8 corn tortillas or I used the carb smart flour tortillas

1 avocado, diced

fresh cliantro & cream cheese for topping

Ashley’s add ons:

1 bell pepper diced

1/2 onion diced

1 can diced rotel tomatoes

1 handful of whatever greens you have on hand: arugula and spinach worked great

Sweet & Spicy Jalapeno’s Trader Joe’s

Siracha Ranch Trader Joe’s

Instructions:

Preheat the broiler to 425. Heat one tablespoon oil in a large oven proof skillet(I used my Le Crueset Dutch Oven). Add your greens, onion and bell pepper & cumin. Cook until soft and then remove to a bowl. Add in the chicken, tomatoes, half the scallions & 3/4 of the cheese to the bowl. Season with S&P & toss.
Wipe out the skillet & add remaining oil. Stir in your salsa, heavy cream & 1/2 cup of water. Reduce eat to medium and bring to a simmer. Dip the tortillas quickly into the sauce and lay them on a baking sheet. Divide your chicken mixture between the tortillas and roll up.
Remove 1/2 cup sauce from skillet and arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crips & light brown about 2 minutes. Sprinkle the remaining cheese and broil until bubbly—about 1-2 minutes. Top with cilantro, scallions, avocado, jalapeños & siracha ranch! SLAP YOUR MAMA GOOD YALL!