Craving homemade enchiladas and being in a hurry aren’t really compatible since the classic Mexican dish requires many steps and a fair amount of time. Enter this green chile chicken skillet enchiladas recipe, a quick take on the dish that comes together in one skillet.
The sauce starts out with sautéed onion, poblano chiles, and garlic. They get blended with cilantro and green chiles until super-smooth for a shortcut sauce. Then, you’ll layer corn tortillas, shredded chicken, black beans, and cheese in the skillet with the rich sauce and bake until melty. At the end, the dish gets a hit of freshness from cilantro, sliced radishes, and sliced avocado. Add a dollop of sour cream for serving, and you’ve got the fastest “enchiladas” ever.
The tortillas are slightly toasted right on your gas burner, but if you don’t have gas, you can toast each tortilla in a dry skillet over high heat. Of course, lazy cooks can skip this toasting step.
For more creative takes on enchiladas, check out our enchilada casserole and bacon, egg, and cheese enchiladas.
https://www.delish.com/cooking/recipe-ideas/a41442196/green-chile-chicken-skillet-enchiladas-recipe
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