BLOOMING SKILLET ENCHILADAS
- Jazzmyne Buckels
- 3 days ago
- 1 min read
Calling all lazy enchilada lovers—your favorite Tex-Mex comfort dish gets a weeknight-friendly upgrade with this blooming enchilada skillet. Tortillas are tucked into rich chicken verde sauce, then smothered in melty cheese for a bold, satisfying dinner in just 30 minutes.
Gourmet Mommie Tip 1:
Note there are no specific measurements for the salt and pepper in this recipe. Due to variation in seasoning between rotisserie chicken and salsa brands, adjust to your liking. Taste the sauce after it has cooked down and add salt and pepper as needed. Taste again after the chicken is added and adjust as necessary.
Gourmet Mommie Tip 2:
When building the sauce, start with 1 cup of chicken stock, then add more 1/4 cup at a time to reach a thick consistency. The sauce should slowly drip off a lifted spoon—not runny—so it has enough structure to support the standing tortillas.
Gourmet Mommie Tip 3:
This recipe will work with any of your favorite enchilada recipes. Just follow those steps, then pick up at step 4 to assemble the skillet.
Notes
1
Prep: If using a rotisserie chicken, remove the skin and bones, then dice the meat into small pieces. If using leftover chicken breasts, dice into small pieces and set aside. Preheat oven to 425°F.
2
Make the Sauce: In a large oven-safe skillet, heat olive oil over medium heat. Sauté onions and garlic until softened, about 3 minutes. Stir in flour and cook for 2 minutes to form a quick roux. Slowly whisk in chicken stock and salsa, stirring constantly. Add lime juice and cumin. Let simmer for 5–7 minutes, or until the sauce thickens slightly. Taste the sauce and adjust by adding salt and pepper as needed.
3
Add Chicken: Stir in diced rotisserie chicken and cook for another 5 minutes. Remove from heat.
4
Assmble: Cut the tortillas in half, then arrange the halved tortillas in the skillet by folding slightly and standing them up in the sauce. Start from the outside and move inward in a circular pattern, making sure the tortillas are touching. Once assembled, it should resemble a flower pattern. Sprinkle cheese, green oniors, and tomato over top, being sure to get toppings into each tortilla pocket.
5
Bake: Place the skillet in the oven and bake for about 5 minutes, or until the cheese is melted and the tortillas are lightly crisp and browned around the edges. Remove from oven and serve with your favorite toppings (pico, sour cream, etc.).
Instructions
- 1 large yellow onion (diced)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- 1 cup tomatillo salsa
- Juice from one lime
- 1 teaspoon cumin
- 2 cups diced cooked chicken (rotisserie or leftover)
- salt and pepper
For the Filling
- 12-14 (6–inch) tortillas (halved)
- 1 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green onion (optional)
- 1/2 cup diced tomoto (optional)
For the Skillet:
Gourmet Mommie
Jazzmyne Buckels
BLOOMING SKILLET ENCHILADAS
6 - 8 Servings
518 Calories / Serve
PREP
10 min
COOK
20 min
REST
n/a
TOTAL
35 M
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