People Finder
No Stress Chicken "Enchiladas"
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,” 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.
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.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
