Easy Green Chile Chicken Skillet Enchiladas Recipe

Whipped up this dish last night, and it was fantastic! Plus, it’s incredibly easy to make! A definite win, and I’ll absolutely be preparing it again.

Ingredients:

2 teaspoons avocado or olive oil

1 medium onion, diced

1 jalapeno pepper, seeded and minced

3 garlic cloves, minced

1 lb ground chicken breast

1 teaspoon chili powder

2 teaspoons cumin

1 teaspoon ground coriander

2 teaspoons kosher salt

1 (4-oz) can diced green chiles

1 (8-oz) can or package of green enchilada sauce

1/2 cup plain Greek yogurt (I like 2%)

Juice of 1 lime

8 (6-inch) corn tortillas, cut into 1-inch strips

2 cups grated sharp cheddar, jack, or pepper jack cheese (or a combo of these)

OPTIONAL GARNISHES:

Avocado slices (or guacamole)

Greek yogurt (or sour cream)

Hot sauce

Sliced jalapenos

Scallions

Red onion

Cilantro

Lime wedges

Instructions:

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat oil over medium heat. Add onion, jalapeno, and garlic, sautéing until softened, approximately 5 minutes.
Add ground chicken and spices, stirring to break up the chicken. Cook, stirring frequently, for an additional 5-7 minutes or until the chicken is thoroughly cooked.
In a medium bowl, whisk together diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
Pour the enchilada sauce mixture into the pan, adding ⅓ cup water, and stir to combine.
Stir in the tortilla strips until they are evenly coated in the sauce, ensuring all ingredients are well combined. Taste the mixture and adjust the seasoning as needed (more salt, pepper, etc).
Top the mixture with cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
Serve immediately while hot, garnished according to your preference.

Nutrition Information: