This is such an easy and delicious meal one skillet meal. Tender chicken is tossed with a sauce that comes together simply with a kick of chipotle rolled in corn tortillas and topped with more sauce and cheese. So good!
Ingredients
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1/4 cup Roasted Chili Olive Oil
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1/4 cup flour
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1 tablespoon mild chili powder
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1 tablespoon ground cumin
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1 teaspoon ground allspice
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2 garlic cloves, grated
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2 teaspoons salt
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1 chipotle chile in adobo, chopped
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1/4 cup tomato paste
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2 cups chicken stock
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1 teaspoon apple cider vinegar
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2 cups shredded chicken (see note)
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3 cups monterey jack cheese, shredded
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8 corn tortillas
Instructions
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Heat oven to 350 degrees.
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Heat oil in a large ovenproof skillet over medium heat.
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Mix together the flour, chili powder, cumin, and salt. When the oil is warm whisk in the spice mixture stirring well. Add the garlic, chipotles and tomato paste. Cook for about 1 minute then whisk in the chicken broth.
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Simmer the sauce for about 5 minutes until it has slightly thickened. Remove from the heat and add the vinegar.
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Put the chicken in a large bowl and add about 1/2 cup of the sauce and 1/2 cup of shredded cheese. Mix well.
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To assemble the enchiladas, dip the corn tortilla in the sauce, add 2 tablespoons of chicken filling, roll and add to the skillet. Continue until all the enchiladas are rolled and snuggled up in the skillet. Spoon some of the sauce over the top if needed. Add the remaining cheese on top and bake for 20 minutes until golden and bubbly.
Note: You can grab a rotisserie chicken or get a couple bone in thighs and/or breasts and roast for about 45 minutes at 450 degrees.
Takes 30 minutes (+45 if you’re cooking the chicken)
Serves 4-6
