Description
Easy and delicious. Like a casserole but not. Char some tortillas and serve with all the toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, small diced
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 heaping teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1 pinch red pepper flakes
- 1/2 teaspoon each salt and pepper
- 1 (14.5 oz) can roasted tomatoes
- 1 cup roasted tomatillo salsa (mild or medium)
- 1 cup full fat unsweetened coconut milk
- 8 oz or 2 cups grated Monterey jack cheese (or other cheese)
- 3 cooked chicken breasts or meat from a rotisserie chicken, shredded
- 1 bunch fresh cilantro, chopped
- 8–10 corn tortillas
- Garnish with sliced red onions, cilantro, scallions, avocado and more tomatillo salsa.
Instructions
- Using a large skillet, heat the olive oil up over medium/high heat. Add in the onions and sauté for 2-3 minutes. Add in the garlic and cook for one minute.
- Turn the heat to low. Mix in the ingredients from smoked paprika to coconut milk. Mix well to combine. Bring it up to a simmer and cook for 5 minutes. Sprinkle in ½ of the cheese and turn the heat off. Mix to combine.
- Shred the chicken and add to the cheese mixture. Sprinkle in the cilantro – leaving a pinch or two for garnish at the end.
- Either leave the enchilada bake in the skillet you cooked it in or pour it into an oven safe casserole pan. Preheat your oven to broil.
- Toast the corn tortillas on the stove until lightly charred. Cut each tortilla into quarters and place them around the edges of the bake. Sprinkle the remaining cheese all over and then place it in the oven. Broil for 5 minutes or until the cheese is melted.
- Remove from the oven and garnish with cilantro and red onion.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: oven
- Cuisine: dinner