Skillet Chicken Enchiladas
Serves 4
Ingredients
- 2 Tablespoons vegetable oil
- 1 ½ Cups frozen chopped collard greens
- 1 Teaspoon ground cumin
- 1 ½ Cups shredded rotisserie chicken, skin removed (about 6 ounces)
- 1 Bunch scallions, chopped
- 1 ¾ Cups shredded Monterey jack cheese (about 7 ounces)
- Kosher salt and freshly ground pepper
- 1 16-Ounce jar tomatillo salsa
- ½ Cup heavy cream
- 8 Corn tortillas
- 1 Avocado, diced
- Fresh cilantro and sour cream, for topping
Shopping List
- Frozen chopped collard greens
- Rotisserie chicken
- Scallions
- Shredded Monterey jack cheese
- Tomatillo salsa
- Heavy cream
- Corn tortillas
- Avocado
- Cilantro
- Sour cream
Instructions
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collard greens and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half of the scallions and ¾ cup cheese to the bowl. Season with salt and pepper and toss.
- Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and ½ cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
- Remove ½ cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.