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.