• 30 Minute Dinner - 1

    From Dave Drum@1:3634/12 to All on Fri Mar 10 16:19:00 2023
    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

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