These “enchiladas” have all the ingredients of an enchilada but are deconstructed, take less time to prepare and the best part – they can be completely prepared in one pan – I will go to great lengths to reduce the number of dishes I have to do.
2 tablespoons olive oil
1 medium onion, chopped
1 jalapeño, chopped
1 small can, chopped green chilis
3 garlic cloves
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon cumin
2 8oz cans tomato sauce
1 cup water
1 1/2 pounds chicken thighs
1 cup shredded cheese, cheddar or monterey jack work well
1/2 cup fresh cilantro
6 soft corn or flour tortillas
Note: you can easily make this ahead of time, and pop it in the oven when ready to eat. Or you can arrange in a freezer friendly baking dish, and freeze, and bake from frozen for 1 1/2 hours or until thawed and bubbly.
1. In a cast iron skillet (10 – 12 inches), combine the oil, onion, jalapeño, and chilis and cook over medium-low heat until softened, about 10 minutes.
2. Add the garlic and spices, stir and cook until evenly mixed in, about 30 seconds.
3. Stir in the tomato sauce and water, bringing to a simmer.
4. Reduce the heat to low, nestle in the chicken and cook until chicken is cooked through, 20 – 30 minutes.
5. Transfer the chicken to a cutting board, cool slightly and cut into bite size pieces or shred. Transfer back to the skillet and mix together. Remove from heat, and mix in cilantro.
6. To assemble: Heat the oven to 400 degrees. Remove half of the chicken mixture and set aside. Layer 2 – 3 tortillas atop the mixture left in the skillet, sprinkle some cheese on top of the tortillas. Spread more chicken mixture on top of the cheese, and repeat with the tortillas and more cheese. You can do 2 or 3 layers, depending on your preference. Add extra cheese on top.
7. Put in the oven and bake until edges are bubbly and cheese is slightly browned, 20 – 30 minutes.
8. Serve with sour cream, guacamole, salsa, extra cilantro, as desired.