I can't tell you how many times I will go to make dinner and realize I accidentally used up one of my ingredients or straight up thought I had something but didn't. Instead of packing up my two kids, heading to the store for just one little thing, I'll improvise and create something new.
The night I made these skillet enchiladas I was going to make a beautiful chicken and roasted corn salad. Except I forgot about my corn...in the oven...directly under the broiler. Goofs happen all the time, especially when you have kids running wild taking over your house (and sometimes your sanity). So instead of calling it quits I remembered these delicious enchiladas we had at a restaurant a few weeks back, they served them in personal size skillets and they were so amazing.
Headed to the pantry but I was all out of enchilada sauce, lots of huffing and puffing followed that discovery. I decided to google, "how to make enchilada sauce", and turns out it's super simple -- Chicken broth and chili powder plus spices. Two things I always have on hand, hooray hooray! So I added a bit of spice here, a bit of spice there and settled on what I thought was a good sauce, not sweet, more savory and smoky with a bit of bite.
The chicken was already cooked since I started prepping for the planned dinner. I just grabbed some corn tortillas, heated/scorched them over the gas flame of my stovetop and filled it up with the chicken mixture and cheese and arranged them in my skillet. If you like a lot of enchilada sauce I would double this recipe and if you like it super cheesy go ahead and add as much cheese as you want! It doesn't bake that long, it's a really simple, quick dinner! Top it with some of my Pico de Gallo.
14 corn tortillas
2 chicken breasts, boiled in salted water
1 tbsp avocado oil
1 small onion
2 garlic cloves
1 tbsp cilantro
1/4 - 1/2 c chicken broth
1/2 tsp salt
1/2 tsp cumin
6 oz sharp cheddar, shredded
6 oz jack cheese, shredded
red enchilada sauce
2 tbsp avocado oil
2 tbsp flour
1 tbsp chili powder (McCormick is actually my favorite but this is not sponsored)
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2 tbsp tomato paste
2 c. chicken broth
+ an extra pinch of salt if it needs it
Preheat oven to 400.
Boil chicken in salted water (a few pinches of salt) for 15-20 minutes, set it on a plate when done
Add the flour, chili powder, cumin, oregano, garlic powder, onion powder and salt to a small bowl, stir together
Heat 2 tbsp of avocado oil in a small pot over med/low heat
Add the spices to the oil, whisking for 2 minutes
Add in the tomato paste and chicken broth, bring to a boil
Turn the heat down to low and simmer, covered, for 10-15 minutes
Dice the onion, jalapeño and mince the garlic
Add 1 tbsp avocado oil to a large saute pan over medium/low heat and add the diced onion, jalapeño and garlic with a pinch of salt
Cook this for 10-15 minutes (as long as it takes the enchilada sauce), keep an eye on it turn it to low if it starts getting to warm
Shred the chicken and add it to the sautéed vegetables with 1/4 cup of chicken broth, 1/2 tsp cumin and 1/2 tsp salt (add another 1/4 cup of chicken broth if it starts looking dry)
Taste the enchilada sauce, add a pinch more salt if it needs it
Grab a cast iron skillet and lay down 7 corn tortillas, then the chicken vegetable mixture, followed by a few ladles of enchilada sauce and a little more than half of the shredded cheese, top with 7 more corn tortillas, the rest of the enchilada sauce and the remaining cheese
Bake for 25 minutes it will be bubbly when done
Let sit for 15 minutes and serve!