Erik Bernstein. Food Styling: Makinze Gore.
Craving homemade enchiladas and being in a hurry aren’t really compatible since the classic Mexican dish requires many steps and a fair amount of time. Enter this green chile chicken skillet enchiladas recipe, a quick take on the dish that comes together in one skillet.
The sauce starts out with sautéed onion, poblano chiles, and garlic. They get blended with cilantro and green chiles until super-smooth for a shortcut sauce. Then, you’ll layer corn tortillas, shredded chicken, black beans, and cheese in the skillet with the rich sauce and bake until melty. At the end, the dish gets a hit of freshness from cilantro, sliced radishes, and sliced avocado. Add a dollop of sour cream for serving, and you’ve got the fastest “enchiladas” ever.
The tortillas are slightly toasted right on your gas burner, but if you don’t have gas, you can toast each tortilla in a dry skillet over high heat. Of course, lazy cooks can skip this toasting step.
For more creative takes on enchiladas, check out our enchilada casserole and bacon, egg, and cheese enchiladas.
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Yields:
6
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
50
mins
bacon or unsalted butter
poblano chiles, seeded and finely chopped
medium white onion, finely chopped
(4-oz.) cans diced green chiles
low-sodium chicken stock
packed cilantro leaves and tender stems, plus more leaves for serving
shredded rotisserie chicken, divided
(15-oz.) can black beans, drained, divided
(6 oz.) shredded Monterey Jack or mozzarella cheese, divided
Sour cream, sliced avocado, and sliced radish, for serving
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- Preheat oven to 350°. In a large skillet over medium-high heat, heat lard and oil. Add poblano chiles, onion, garlic, and 2 teaspoons salt. Cook, stirring often, until vegetables are softened and beginning to brown, 8 to 10 minutes.
- Add green chiles and stock, scraping up bits from bottom of skillet. Bring to a simmer and cook, stirring occasionally, until sauce has slightly reduced, 4 to 6 minutes. Transfer mixture to a blender; reserve skillet. Add cilantro to blender and blend until smooth, 30 seconds to 1 minute.
- Place a tortilla directly on gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with remaining tortillas, stacking them on top of each other. Cut tortilla stack in half.
- For one-third of sauce into bottom of reserved skillet. Top with half of tortillas in an even layer, followed by 2 cups chicken, 3/4 cup beans, and 3/4 cup cheese. Pour in another one-third of sauce. Top with layers of remaining tortillas, 2 cups chicken, and 3/4 cup beans. Pour over remaining one-third sauce and top with remaining cheese.
- Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes.
- Dollop with sour cream. Top with cilantro, avocado, and radish.
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Erik Bernstein. Food Styling: Makinze Gore.
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