Chicken Enchilada Skillet

Made even better with a homemade salsa verde, this chicken enchilada skillet is an enchilada in skillet form.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 608kcal

Turn on broiler and place rack 6 inches from the top. Add poblano peppers and jalapeño pepper to cast iron skillet and broil for about 5-7 minutes, turning until charred on all sides. Remove the peppers from the skillet and place in bowl and cover with saran wrap to allow the peppers to steam for about 15 minutes. After 15 minutes, scrape off the charred skin and remove the seeds.
In same skillet, add the tomatillos, onion and garlic and broil for about 5-7 minutes, turning until charred on all sides. Remove skins from the garlic once cooled. In a blender, add the tomatillos, onions, garlic and peppers and blend until smooth. Taste for seasoning. Set aside.

Preheat oven to 425°F. In same skillet, add chicken stock over high heat and bring to boil. Add the rice and chicken, cover and reduce the heat to low. Simmer for 25 minutes or until the chicken is cooked through. When chicken is done, remove skillet from heat and shred the chicken with two forks. Stir in the salsa verde, 4 torn tortillas, corn, cilantro and half the cheese. Top with remaining 2 torn tortillas and cheese.
Bake for 15-20 minutes, or until cheese is bubbling and light golden brown. Top with some fresh cilantro and avocado.

You don't have to cook your own chicken. Just use rotisserie chicken, which would be about 2 cups chicken.
Use any type of rice you prefer, or even farro which is a healthy old world grain.
If you don't want to make your own salsa verde, just buy 2 cups worth at the store.
Not a fan of salsa verde? Just use regular enchilada sauce.
Don’t have frozen corn? Not a problem. A can of drained corn will work as well.
Use corn or flour tortillas, whichever you prefer.
Don't want to buy two different cheeses? Just get shredded Mexican cheese.