Chicken Enchiladas

 

This recipe came from our Best Simple Suppers for Two cookbook. The original intention was to make it for Valentine's Day, but we decided to roast a whole chicken instead for our romantic February 14 dinner. Since this recipe called for shredding a prepared rotisserie chicken it made more sense to use the leftover chicken for this one. The recipe says this has a prep time of 10 minutes, which I found wildly inaccurate. It took about twice that long to shred the chicken, chop the onion and garlic, cook it all with the other ingredients, then divide, and assemble. 

Full ingredient list includes:

4 six-inch corn tortillas (next time I will use six tortillas)

2 T olive oil

1 garlic clove (minced)

1 small onion (chopped)

2 cups shredded cooked chicken

1 can black beans (rinsed and drained)

1 can diced tomatoes

juice of one lime

1 cup corn kernals

1 t. cumin

1 c. enchilada sauce

2 cups shredded pepper jack cheese

While sautéing the onion and garlic in our indispensable cast-iron skillet I charred the tortillas in a dry cast iron pan on the stovetop. I added the chicken and beans to the skillet and seasoned with some salt and pepper. Once the chicken and beans were warmed through I removed half the mixture to a separate bowl and mixed half the corn, half the tomatoes, half the cumin, half the lime juice, and half the enchilada sauce into what was left in the skillet and sprinkled a third of the cheese on top. Two tortillas were placed on top of this, and then the rest of everything (except the cheese) was mixed together in the bowl with the remaining chicken and bean mix, and then put over the tortillas. A third of the cheese was added, and then the other two tortillas followed by the last of the cheese. This was all baked in the skillet (with its lid) at 350 for 14 minutes. We topped our enchiladas with sour cream.

A spicy, flavorful meal with a lot of texture. We both liked this, although it wasn't especially simple. It had a lot of ingredients, a lot of steps, and created a lot of dishes. We will likely have this again, but I will save it for a weekend meal next time.