Green Chile Chicken Skillet Enchiladas

Instructions:

1. Preheat the oven to 400°F (205°C).
2. Heat oil in a large oven-safe skillet over medium heat. Add the onion and garlic; sauté until softened.
3. Stir in the shredded chicken, roasted green chiles, enchilada sauce, and sour cream. Mix until warm, creamy, and fully combined.
4. Fold in the tortilla strips, ensuring they are well coated in the sauce.
5. Top the skillet with both cheeses, spreading them evenly.
6. Bake for 10–12 minutes, until the cheese is melted, bubbling, and lightly golden.
7. Finish with cracked black pepper or additional green chiles if desired.

Variations

• Use corn tortillas for a more traditional enchilada texture.
• Add black beans or corn for extra heartiness.
• Swap cheddar for pepper jack to increase the heat.
• Stir in spinach for a veggie boost.

Tips

• Don’t overbake—pull the skillet once the cheese is melted and lightly browned for the creamiest texture.
• Taste before adding salt; green enchilada sauce and cheese already add seasoning.
• A squeeze of lime and sprinkle of cilantro right before serving brighten all the smoky, creamy flavors.
• Serve directly from the skillet for easy cleanup and a rustic presentation.