One-Pan Green Chile Chicken Enchiladas

Craving homemade enchiladas but short on time? Try this Green Chile Chicken Skillet Enchiladas recipe for a quick and delicious alternative. With a rich sauce made from sautéed onion, poblano chiles, and garlic, blended with cilantro and green chiles, this dish comes together in one skillet. Layered with corn tortillas, shredded chicken, black beans, and cheese, it’s baked until melty, and finished with fresh cilantro, sliced radishes, and avocado. Top it off with a dollop of sour cream for the fastest “enchiladas” ever.

Yields: 6 servings
Prep Time: 20 minutes
Total Time: 50 minutes

Ingredients:

• 2 tbsp. lard or unsalted butter
• 2 tbsp. neutral oil
• 2 poblano chiles, seeded and finely chopped
• 1 medium white onion, finely chopped
• 4 cloves garlic, chopped
• Kosher salt
• 3 (4-oz.) cans diced green chiles
• 2 c. low-sodium chicken stock
• 1 c. packed cilantro leaves and tender stems, plus more leaves for serving
• 12 (6″) corn tortillas
• 4 c. shredded rotisserie chicken, divided
• 1 (15-oz.) can black beans, drained, divided
• 1 c. (6 oz.) shredded Monterey Jack or mozzarella cheese, divided
• Sour cream, sliced avocado, and sliced radish, for serving

Directions:

1. Preheat the oven to 350°F. In a large skillet over medium-high heat, heat lard and oil. Add poblano chiles, onion, garlic, and 2 teaspoons salt. Cook, stirring often, until vegetables are softened and beginning to brown, 8 to 10 minutes.
2. Add green chiles and stock, scraping up bits from the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce has slightly reduced, 4 to 6 minutes. Transfer the mixture to a blender; reserve the skillet. Add cilantro to the blender and blend until smooth, 30 seconds to 1 minute.
3. Place a tortilla directly on the gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with the remaining tortillas, stacking them on top of each other. Cut the tortilla stack in half.
4. Pour one-third of the sauce into the bottom of the reserved skillet. Top with half of the tortillas in an even layer, followed by 2 cups of chicken, 3/4 cup of beans, and 3/4 cup of cheese. Pour in another one-third of the sauce. Top with layers of the remaining tortillas, 2 cups of chicken, and 3/4 cup of beans. Pour over the remaining one-third of the sauce and top with the remaining cheese.
5. Bake the enchiladas until warmed through and the cheese is melted, 18 to 22 minutes.
6. Dollop with sour cream and top with cilantro, avocado, and radish. Enjoy your quick and flavorful skillet enchiladas!