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.