Subj : 30 Minute Dinner - 1
To   : All
From : Dave Drum
Date : Sat Mar 11 2023 04:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chicken Skillet Enchiladas
 Categories: Poultry, Vegetables, Herbs, Chilies, Cheese
      Yield: 4 servings
 
      8 oz Cooked chicken; shredded
      1 ts Oil
    1/3 c  Minced yellow onion
      3 cl Garlic
     15 oz Can tomato sauce
    1/3 c  Water
      4 oz Can diced green chilirs
      2 ts Chilli spice mix
      1 ts Oregano
    1/2 ts Cumin
      8    Taco-sized flour tortillas
      8 oz Cotija cheese

----------------------------------TO SERVE----------------------------------
           Cilantro
           Radishes; thin sliced
           Sour cream
           Avocado
           Jalapeno slices
 
  SHRED CHICKEN: Shred the leftover chicken so it’s ready
  when you need it. You should have about 2 cups.
  
  MAKE THE SAUCE: In a large, high-sided skillet set over
  medium heat, add the oil. Once the oil shimmers, add
  onion and garlic and cook for 1 minute, just until
  softened.
  
  Add tomato sauce, water, diced green chilies, chilli
  spice, oregano, and cumin. Stir together, then let the
  sauce simmer on medium to medium-low while you assemble
  the enchiladas.
  
  ASSEMBLE THE ENCHILADAS: Put about 2 tablespoons of
  shredded chicken down the center of each tortilla. (You
  don’t really have to measure the meat. Just divide it
  evenly among the tortillas!) Sprinkle about 1 tablespoon
  cotija cheese (just eyeball it) across the chicken, and
  spoon 1-2 teaspoons sauce over the cheese.
  
  Fold in the sides of the tortilla, roll it up, and put
  it seam side down in the sauce. Nestle them in the pan.
  Repeat this until the pan is full. Spoon sauce over the
  top of the enchiladas.
  
  TOP WITH CHEESE AND COVER: Sprinkle additional cotija
  cheese over the top of the enchiladas. Cover with a lid
  and let them simmer until the cheese is melted and the
  tortillas look puffy, like they soaked up some sauce.
  This should take about 5 minutes.
  
  GARNISH AND SERVE: Lift the lid and sprinkle cilantro
  and thinly sliced radishes over the top. Serve alongside
  sliced avocado, jalapeno, and sour cream
  
  MAKES: 4 servings
  
  By: Summer Miller
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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