POCO ENCHILADA SKILLET -- BONNIE'S

11
Bonnie ^O^ .

By
@Reiki-Heals

I created this recipe on the spur of the moment last night. It was one of those light bulb moments that makes you feel like you can't get into the kitchen fast enough to make it. I wanted to make this dish for just two people and not a crowd. However, you could always make two skillets or more if you wish. It only takes a few minutes to get it into the oven. I think it turned out great, and it is company worthy. I hope my friends on Justapinch will agree with me. Enjoy!

Rating:

★★★★★ 2 votes

Comments:
Serves:
generous portion for two
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • ·
    2 cups shredded, roasted chicken
  • ·
    1/2 cup onion, chopped fine and sauteed
  • ·
    3 six-inch yellow, corn tortillas
  • ·
    1 cup shredded, monterey jack cheese, divided, plus 3 tablespoons cheese for the top
  • ·
    3 tablespoons ortega diced green chilis
  • ·
    10 oz. can of old el paso mild enchilada red sauce, reserve 3 ounces
  • ·
    1 teaspoon cumin
  • ·
    1 teaspoon cilantro, dry leaf
  • ·
    kosher salt and coarse ground black pepper to taste
  • ·
    hot oil to dip tortillas, i used olive oil
  • ·
    kitchen spray

How to Make POCO ENCHILADA SKILLET -- BONNIE'S

Step-by-Step

  1. Preheat the oven to 350 degrees. Spray a small 6 1/2 inch Corning Ware skillet with kitchen spray. Read directions through before beginning.
  2. Grate the Monterey Jack cheese.
  3. Saute the chopped onion over medium heat in a small fry pan until it starts to turn brown.
  4. Turn the heat to low and add the shredded, roasted chicken. Add an ounce of reserved enchilada sauce, green diced chilis, cumin, cilantro, and salt and pepper to taste. Mix gently together and heat through.
  5. The Tortillas
    Place enough oil in a 6 inch fry pan, and when it is hot (not smoking) dip each tortilla in the hot oil, turn with spatula and dip the other side, just until the tortilla is flexible. Remove tortillas and set aside.
  6. The Layering
    Place one hot tortilla in the Corning Ware skillet, and add half of the chicken mixture on top of the tortilla, half of the cheese, and half of the enchilada sauce.

    Then top it with another hot tortilla and half of the chicken mixture on top of the tortilla, add half of the cheese. Add the remaining ounce of reserved sauce to this layer.
  7. Finish layering: Top with the last hot tortilla and pour the remaining sauce over the top of the skillet. Make sure the dish is covered in sauce. It will run down the inside of the dish. Add the 3 tablespoons of cheese to the top and place the dish in the oven. Bake in a preheated 350 degree oven for 15 to 20 minutes until the dish starts to bubble. Don't overcook. It takes 20 minutes in my oven, but each oven is different.
  8. To Serve
    Let the dish sit for about 5 minutes to set before cutting and serving.
  9. Garnish each serving with black olives, a slice of avocado, grape tomatoes, and sour cream. Sprinkle with green onions if desired. Enjoy!

Printable Recipe Card

About POCO ENCHILADA SKILLET -- BONNIE'S





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