Skillet Chicken Enchiladas

If there's one thing that our town doesn't lack - it's Mexican restaurants.  Don't get me wrong, I'm not complaining out it but it is a fact that my little Georgia town is home to less than 15,000 residents and no less than 8 restaurants specializing in Mexican cuisine.🌮 Apparently, Monrovians love Mexican food as much as we love Waffle House. 🤣 It's hard to find a decent bowl of pasta in this town but... there's no shortage of great tacos.  So there's that.🤣 

Even though there's no shortage of Mexican restaurants in my town, I still love to make my Mexican food at home too.  Call me a control freak but I like being able to adjust the amount of heat, the protein and the toppings.🌶️ And there's the added benefit of avoiding the temptation of the bottomless chip basket when I make my own Mexican cuisine at home. 😜  

I'm not a red meat eater and sometimes, that limits my choices at a Mexican restaurant.  Out of necessity, I've taught myself how to recreate a lot of the delicious Mexican beef dishes into chicken friendly versions.🐓 I've found that shredded chicken and ground turkey make great substitutes for most Mexican dishes that contain beef. 

Lately, I've developed a new appreciation for dinners that can be made (and served) in a cast iron skillet.  There's just something fun about setting a skillet full of delicious, cheesy, chicken enchiladas in the center of the table, with bowls of toppings for everyone to dive into. 

Skillet Chicken Enchiladas
Homemade Enchilada Sauce
3 Tablespoons canola oil
3 Tablespoons flour 
2 Tablespoons chili powder 
1 teaspoon ground cumin
½ teaspoon kosher salt
Pinch of cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1 clove garlic, minced
2 Tablespoons tomato paste
2 cups chicken broth

Enchiladas
1 Tablespoon olive oil
1 onion, diced
3 cups shredded cooked chicken
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
4 oz can mild diced green chiles
2 1/2 cups red enchilada sauce
6 6-inch corn tortillas, cut into strips
2 cups shredded cheddar or Mexican blend cheese

Optional toppings:
cilantro
avocado
diced tomatoes
sour cream
jalapeño slices
green onion
​olives

For sauce, heat oil in saucepan. Add flour and whisk for one minute. 

Add spices and garlic; stir for 1 minute.

Whisk in tomato paste.  

Slowly whisk in chicken broth.  Simmer 10-12 minutes.   Cool to thicken.

For enchiladas, in cast iron skillet, heat oil. Add onion and cook until tender.

Stir in chicken, chili powder, cumin, paprika, salt, and pepper, green chiles and enchilada sauce.

Add tortilla strips and stir until covered in sauce. Cook on low for 2 minutes.

Top cheese and transfer the skillet to the 425 oven. Bake 7 - 10 minutes.

​Top with desired toppings and serve warm.

​Ciao!

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