Creamy Chicken Enchilada Skillet

• загальний час: 21 minutes

Інгредієнти

For the Skillet:

2 Tbsp avocado oil

1 lb. boneless skinless chicken breast

2 Tbsp butter

1/2 medium yellow onion, diced small

1 small jalapeño, seeds removed and diced small

1 tsp kosher salt

1 tsp chili powder

1 tsp cumin

2 garlic cloves, finely chopped

1 Tbsp flour

1 cup whole milk

10 oz. can mild green enchilada sauce

4 oz. can mild diced green chilis, with their juices

15 oz. can white beans, drained and rinsed

6 corn tortillas, each sliced into 8 triangles

1 cup shredded Mexican blend cheese

For Serving:

Fresh cilantro, chopped

Sour cream

Avocado, sliced

Pickled jalapeños

Lime wedges

Tortilla chips

Напрямки

Step 1: Season both sides of the chicken generously with salt and pepper.

Step 2: In a large oven-safe skillet, preheat 2 Tbsp avocado oil over medium heat. Add the chicken breasts and sear for 6-8 minutes per side until the internal temperature reaches 165°F. Remove the chicken and set aside to cool.

Step 3: Turn the heat to medium, add butter, onion, and jalapeño. Cook until onions are tender and translucent (3-4 minutes). Add salt, chili powder, cumin, garlic, and flour.

Step 4: Stir and cook for 1 minute. Gradually add the milk, 1/4 cup at a time, stirring to fully incorporate before adding more. Once all milk is added, add the green enchilada sauce and diced green chilis. Simmer uncovered for 5 minutes.

Step 5: Shred the chicken and add it to the skillet with the white beans. Mix well. Add the tortillas and cook for another 2-3 minutes until heated through. Turn off heat.

Step 6: Spread everything evenly in the skillet and top with shredded cheese. Broil for 2-3 minutes until cheese is melted and golden brown. Sprinkle with fresh cilantro and serve with toppings.

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