Skillet Chicken Enchiladas

 

A winner dinner from Rick Martinez of Food Network. This is broiled in a skillet, so need a skillet that will take direct hot heat. I used thawed frozen spinach instead of frozen chopped collard green, used green chile sauce instead of tomatillo sauce, added chopped cilantro and used Greek yogurt and cilantro for toppings; along with reserved scallions.

Ingredients:

• 2 tablespoon vegetable oil
• 1 1/2 cup frozen spinach, thawed and squeezed of water
• 1 teaspoon cumin
• 1 1/2 cups (6 ounces) shredded rotisserie chicken
• 1 bunch scallions, chopped (reserve some for topping)
• 1/3 cup cilantro, chopped, plus 2 tablespoons for garnish
• 2 cups Monterey Jack cheese, halved
• 2 cups green chile sauce
• 1/2 cup heavy cream
• 8 corn tortillas
• Greek yogurt

Directions:

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat.

Add spinch and cumin and cook about one minute.

Remove to a large bowl. Add the chicken, 3/4th of the scallions, chopped cilantro and 1 cup of the cheese. Season with salt and pepper.

Wipe out skillet and add the remaining one tablespoon of vegetable oil over medium heat.

Stir in the green chile and heavy cream and reduce heat to simmer. Reserve 1/2 cup sauce.

Dip the tortillas briefly in the sauce and lay on a baking sheet.

Divide the chicken mixture among the tortillas and roll up.

Arrange the enchiladas seam-side down in the skillet.

Spoon reserved sauce on top.

Preheat broiler to 500-degrees. 

Broil enchiladas until they are just crisp and lightly browning, about 2 minutes.

Sprinkle remaining cheese on top and broil about 1 minute.

Top with Greek yogurt, remaining scallions and chopped cilantro.