30-Minute Skillet Enchiladas
Serves: 4 servings
  • 2 tablespoons olive oil
  • 1 pound ground chicken breast or thigh
  • 1 cup thinly sliced onion (1/2 medium size)
  • 1 tablespoon chopped garlic (about 2 large cloves)
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup chopped seeded fresh jalapeno (about 1 large size)
  • 15 ounce can tomato sauce
  • 15 ounce can pinto beans, drained
  • 1 cup grated pepper jack (or regular monterey jack) cheese
  • ½ cup chopped cilantro
  • 4 corn tortillas
  • ½ cup grated pepper jack (or regular monterey jack) cheese
  • Optional:
  • shredded iceberg or romaine lettuce
  • Sour cream
  • Sliced avocado
  1. In a medium size skillet that has a lid, heat olive oil over medium heat; add chicken and cook and stir until halfway done, about 3 to 5 minutes, breaking chicken clumps into small pieces, then add onion and garlic and cook and stir until chicken is cooked and onions and garlic are soft, about 5 minutes.
  2. Stir in salt, chili powder, cumin and oregano and cook and stir to release flavors, about 30 seconds. Add jalapeno, tomato sauce and pinto beans; bring to a simmer and cook over low heat 5 minutes.
  3. While this is cooking, heat another skillet skillet over medium heat and cook both sides of tortillas just until softened and light brown, about 15 seconds for each side.
  4. Stir 1 cup cheese and cilantro into chicken mixture. Taste and add additional salt, if desired. Lay tortillas over, slightly overlapping, to cover the chicken mixture. Sprinkle with remaining ½ cup of cheese. Cover with the lid and cook 5 to 10 minutes to blend flavors and melt cheese. Remove from heat and allow sitting a few minutes before cutting into wedges.
  5. Serve with shredded lettuce, sour cream and avocado if desired.
Recipe by A Year at the Table at http://ayearatthetable.com/30-minute-skillet-enchiladas/