While I do not legally have any Hispanic ethnicity in my family lineage, I really think someone is not being completely honest because there is a special place in my heart (and stomach) for Mexican flavors.
Enchiladas are a personal favorite but I often find the mess of preparing enchiladas in a traditional way to be messy and time consuming. But all I want is the flavor. So, I have found an easy way to get everything that I want with one cutting board and one skillet.
With my awesome 12 inch cast iron skillet, I can make a huge enchilada casserole in 30 minutes or less. The biggest time-saver is not rolling the enchiladas but it also helps to have your chicken already boiled and ready.
Green Chilies Chicken Enchilada Skillet
- 1 to 2 pounds boneless, skinless chicken breast, boiled and coarsely chopped
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup sour cream
- 8 ounces cream cheese
- 1 (19 ounce) can Green Chile Enchilada Sauce
- 12 corn tortillas
- 1 cup colby jack cheese, shredded
- 3 Roma tomatoes, seeded and diced for garnish
Preheat oven to 350 degrees.
Heat skillet over medium high heat and add olive oil. Add bell pepper, onion, and garlic, stirring occasionally until softened.
Stir in chicken, cream cheese, and sour cream.
Cut tortillas into pieces and mix in while leaving a layer on top of the skillet. Pour enchilada sauce over the tortillas and then sprinkle with cheese.
Place in the oven for 20 to 30 minutes or until the cheese has melted.
Garnish with tomatoes and green peppers.
You ole smarty pants you! Sounds amazing. I have a special place in my heart…and belly…for Mexican food too. YUMMM!
I don’t know if this recipe makes me smart or proves that I am lazy. LOL. But, it’s delicious!