{"id":8638,"date":"2024-04-25T12:07:25","date_gmt":"2024-04-25T12:07:25","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/green-chile-chicken-skillet-enchiladas\/"},"modified":"2024-07-30T08:03:02","modified_gmt":"2024-07-30T08:03:02","slug":"green-chile-chicken-skillet-enchiladas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/green-chile-chicken-skillet-enchiladas\/","title":{"rendered":"Green Chile Chicken Skillet Enchiladas"},"content":{"rendered":"

Craving homemade<\/p>\n

 <\/p>\n

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.<\/p>\n

The sauce starts out with saut\u00e9ed 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\u2019ve got the fastest “enchiladas” ever.<\/p>\n

The tortillas are slightly toasted right on your gas burner, but if you don\u2019t have gas, you can toast each tortilla in a dry skillet over high heat. Of course, lazy cooks can skip this toasting step.<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
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  • 2<\/strong> tbsp.<\/strong>lard or unsalted butter<\/li>\n
  • 2<\/strong> tbsp.<\/strong>neutral oil<\/li>\n
  • 2<\/strong>poblano chiles, seeded and finely chopped<\/li>\n
  • 1<\/strong>medium white onion, finely chopped<\/li>\n
  • 4<\/strong>cloves garlic, chopped<\/li>\n
  • Kosher salt<\/li>\n
  • 3<\/strong>(4-oz.) cans diced green chiles<\/li>\n
  • 2<\/strong> c.<\/strong>low-sodium chicken stock<\/li>\n
  • 1<\/strong> c.<\/strong>packed cilantro leaves and tender stems, plus more leaves for serving<\/li>\n
  • 12<\/strong>(6″) corn tortillas<\/li>\n
  • 4<\/strong> c.<\/strong>shredded rotisserie chicken, divided<\/li>\n
  • 1<\/strong>(15-oz.) can black beans, drained, divided<\/li>\n
  • 1<\/strong> c.<\/strong>(6 oz.) shredded Monterey Jack or mozzarella cheese, divided<\/li>\n
  • Sour cream, sliced avocado, and sliced radish, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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    Directions<\/h2>\n<\/div>\n
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      1. Step\u00a0<\/span>1<\/span>\n

        Preheat oven to 350\u00b0. 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.<\/li>\n

      2. Step\u00a0<\/span>2<\/span>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.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>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.<\/li>\n
      4. Step\u00a0<\/span>4<\/span>Pour 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.<\/li>\n
      5. Step\u00a0<\/span>5<\/span>Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes.<\/li>\n
      6. Step\u00a0<\/span>6<\/span>Dollop with sour cream. Top with cilantro, avocado, and radish.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        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 saut\u00e9ed onion, poblano chiles, […]<\/p>\n","protected":false},"author":3,"featured_media":8639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8638"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8638\/revisions"}],"predecessor-version":[{"id":8716,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8638\/revisions\/8716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8639"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}