No Stress Chicken “Enchiladas”

School (for many) has begun, and so has the need to open up the kitchen for dinners. No guarantees that the transition – school in session or kitchens reopening – will be easy.

But here is easy. No Stress Chicken “Enchiladas,” heavy on the No Stress. This is a riff on my Mexican Chicken, which was one of the very first recipes I shared in “Back Porch Table,” and it also is my daughter’s favorite back-to-school dinner request. It is delish. It also takes a little time. 

This version stays true to its claim of No Stress by using store-bought rotisserie chicken and, just as importantly, using only one skillet. All the yumminess of chicken enchiladas, or chicken enchilada casserole, with less effort. We also added a chopped hatch chile for a little kick, and of course a generous blanket of melted cheesy crust.

My Mexican Chicken girl is coming home soon, having completed a year of post-grad adventure. Even though she won’t have any more homework (at least for now), No Stress Chicken “Enchiladas” is going to be her welcome-home dinner.

No Stress Chicken “Enchiladas,” stays true to its claim of No Stress by using store-bought rotisserie chicken and, just as importantly, using only one skillet. All the yumminess of chicken enchiladas, or chicken enchilada casserole, with less effort. 

No Stress Chicken “Enchiladas”

1 tablespoon olive oil
1 white onion, chopped and divided
1 hatch or poblano chile, chopped
1 clove garlic, minced
1 teaspoon kosher salt
1 15-ounce can red enchilada sauce, such as Hatch Organic Red Enchilada Sauce
4 ounces cream cheese, cubed
1 rotisserie chicken, skin and bones removed, shredded
8 corn tortillas, each torn in half, then in thirds (you will have 6 triangles per tortilla, and the pieces will be about the size of a tortilla chip)
1 cup shredded Cheddar 
½ cup shredded Monterrey Jack
Torn cilantro leaves, for garnish

Preheat the broiler. Warm the olive oil in a large, cast iron or other oven-proof skillet over medium-low heat. Add ¾ of the chopped onions, hatch or poblano chile, garlic, and salt. Cook until the onion is translucent but not browned, about 8 minutes, stirring occasionally.

Add the enchilada sauce and cream cheese to the skillet. Stir using a wooden spoon until the cream cheese melts entirely. Stir in the chicken, and then fold in the tortillas, making sure everything is coated in the sauce. Cook another 5 minutes, stirring occasionally.

Top the skillet with shredded cheese and broil for 3 to 5 minutes, or until the cheese bubbles and begins to brown. Serve sprinkled with the remaining chopped onion and cilantro.