Green Chile Chicken Enchilada Skillet
Introduction
If you’re looking for a meal that’s quick, easy, and bursting with flavor, the Green Chile Chicken Enchilada Skillet is the perfect dish. This recipe brings together the traditional flavors of enchiladas with the convenience of a one-skillet meal. It’s ideal for busy weeknights when you want something comforting without spending hours in the kitchen. Plus, the combination of tender chicken, zesty green chiles, and melted cheese is sure to please everyone at the table.
Preparing the Ingredients
Cooking the Chicken
Begin by cooking your chicken breasts or thighs. You can poach them in water or broth until cooked through, then shred them with two forks. Alternatively, you can use leftover cooked chicken or even rotisserie chicken to save time.
Preparing the Green Chiles
If you’re using fresh green chiles, you’ll want to roast them first. Place the chiles over an open flame or under a broiler until the skins are charred. Then, place them in a bowl and cover with plastic wrap to steam for 10 minutes. After steaming, peel off the skins, remove the seeds, and chop the chiles. If you’re using canned green chiles, simply drain and chop them as needed.
Making the Green Chile Enchilada Sauce
Homemade vs. Store-Bought Sauce
While store-bought enchilada sauce is convenient, making your own sauce can elevate the dish with fresher flavors and more control over the ingredients. However, both options are delicious, so choose what works best for you.
Steps to Prepare the Sauce
To make a homemade green enchilada sauce, sauté diced onions and garlic in a little olive oil until softened. Add in roasted green chiles, cumin, chili powder, and a bit of broth. Let it simmer until thickened, then blend until smooth for a rich, flavorful sauce.
Assembling the Skillet
Layering the Ingredients
In a large skillet, heat olive oil over medium heat. Add the diced onions and garlic, cooking until translucent. Next, add the shredded chicken, green chiles, and spices, stirring to combine. Layer in the tortilla strips or quarters, followed by a generous amount of the green enchilada sauce. Mix everything together until well-coated.
Cooking the Skillet
Cover the skillet and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. The tortillas will absorb some of the sauce, creating a delicious, slightly chewy texture.
Finishing the Dish
Adding the Cheese
Once the skillet has simmered, sprinkle the shredded cheese evenly over the top. Cover the skillet again and cook until the cheese is melted and bubbly, about 5 minutes. If you prefer a golden, crispy top, you can place the skillet under a broiler for a couple of minutes, watching closely to prevent burning.
Garnishing and Serving
Before serving, top the skillet with fresh cilantro, a dollop of sour cream, and sliced avocado. These garnishes add a fresh, creamy contrast to the savory, cheesy enchiladas.
Serving Suggestions
Perfect Side Dishes
Pair this Green Chile Chicken Enchilada Skillet with a side of Mexican rice, refried beans, or a crisp green salad. These sides complement the rich flavors of the enchiladas without overpowering them.
Beverage Pairings
For drinks, consider serving margaritas, horchata, or even a cold beer. These beverages enhance the Mexican flavors and make the meal feel even more festive.
Health Benefits
Nutritional Breakdown
A serving of this Green Chile Chicken Enchilada Skillet provides approximately:
- Calories: 450-500
- Protein: 35g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 5g
The Role of Green Chiles in a Healthy Diet
Green chiles are not only flavorful but also packed with nutrients. They are rich in vitamins A and C, which support immune health and skin vitality. Additionally, the capsaicin in chiles can boost metabolism and aid in weight management.
Variations and Customizations
Vegetarian Green Chile Enchilada Skillet
To make a vegetarian version, replace the chicken with black beans, pinto beans, or tofu. The result is just as satisfying and flavorful, with a boost in plant-based protein.
Spicy vs. Mild
You can easily adjust the heat level by choosing mild or hot green chiles and tweaking the amount of chili powder. If you love spice, consider adding a chopped jalapeño or a dash of hot sauce.
Gluten-Free Option
To make this dish gluten-free, use corn tortillas, which are naturally free of gluten. Double-check that your enchilada sauce is also gluten-free if you’re using a store-bought version.
How to Store Leftovers
To store leftover Green Chile Chicken Enchilada Skillet, allow the dish to cool completely before transferring it to an airtight container. Proper storage helps maintain the dish’s flavor and texture. Refrigerate the leftovers for up to 3-4 days. If you plan to keep it longer, consider freezing it.
Reheating Tips
To reheat the skillet, use a microwave-safe dish or return it to the stove. If using the microwave, cover the dish with a microwave-safe lid or plastic wrap and heat in intervals, stirring occasionally until heated through. For stovetop reheating, place the skillet over medium heat, stirring occasionally to ensure even heating. If the dish appears dry, add a splash of chicken broth or water to restore moisture.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe? Absolutely! Rotisserie chicken is a convenient and flavorful option. Just shred the chicken and follow the recipe as usual.
How do I make this dish dairy-free? To make this dish dairy-free, use dairy-free cheese alternatives and omit the cheese or use a dairy-free sour cream substitute for garnishing.
Can I freeze the Green Chile Chicken Enchilada Skillet? Yes, you can freeze this dish. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for green chiles? If green chiles are not available, you can use other types of mild or hot peppers such as jalapeños or serranos. For a less spicy alternative, try using bell peppers with a dash of cumin and chili powder.
Can I add more vegetables to this dish? Certainly! Feel free to add vegetables like diced bell peppers, corn, or black beans. Just cook them along with the onions and garlic for a more nutritious and hearty meal.
Conclusion
The Green Chile Chicken Enchilada Skillet is a delightful fusion of flavors and convenience. This dish brings together the comforting taste of enchiladas with the ease of a one-skillet meal, making it a perfect choice for busy weeknights or a casual family dinner. With its savory chicken, spicy green chiles, and melted cheese, it’s sure to become a favorite in your household. Whether you stick to the traditional recipe or customize it to fit your dietary needs, this skillet meal is guaranteed to impress.
Green Chile Chicken Enchilada Skillet
If you're looking for a meal that's quick, easy, and bursting with flavor, the Green Chile Chicken Enchilada Skillet is the perfect dish. This recipe brings together the traditional flavors of enchiladas with the convenience of a one-skillet meal. It’s ideal for busy weeknights when you want something comforting without spending hours in the kitchen. Plus, the combination of tender chicken, zesty green chiles, and melted cheese is sure to please everyone at the table.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts or rotisserie chicken
- 15 ounce can black beans rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounce can green enchilada sauce
- 5 corn tortillas cut into triangles
- 1 cup shredded Monterey Jack cheese
- Avocado cilantro and plain Greek yogurt or sour cream for garnish
Instructions
Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.
Nutrition Information:
Amount Per Serving: Calories: 395