One Skillet Enchilada Bake
This One Skillet Enchilada Bake is a perfect weeknight meal that is quick and easy to make. Delicious 30 minute meal that is comfort food at its best.
The school routine is in full swing! Crazy days are here again! Trying to make sure my family is eating a decent meal and keeping everyone’s schedule going to a big feat. There is always a balancing act to make sure homework is done and they go to their extracurricular activities.
My Andie loves sour cream enchiladas, I guess any variations on Mexican food. So the other night, I decided to try to make a one-skillet meal and it turned out so good! Easy to make and your family will love it!
2 1/2 cups shredded and cooked chicken- we love to use rotisserie chicken
3 Tablespoons flour
1 small onion, diced
1 to 2 cloves garlic, minced
1 jalapeno, diced ( with seeds “hot”, without “mild”, depending on how much heat you want)
2 cups chicken broth
1 cup sour cream
3 cups Mexican cheese blend- shredded
3 Tablespoons butter
4 ounce can dice green chiles
2 cups crumbled tortilla chips
2 green onion, chopped- for garnish
- In a large skillet, melt butter over medium heat. Add the onion and garlic for about 4 minutes.
- Stir flour into the butter and whisk for a minute overheat. Add the broth and whisk together. Cook until it’s thick and is bubbling.
- Take off the heat and let cool for a couple of minutes, so the sour cream won’t curdle. Add the chicken, sour cream, chilies, jalapeno, and 1 1/2 cups of the cheese. Turn the stove down to low.
- Top with chips and the rest of the cheese. Cover skillet with a lid and allow to cook until the cheese has melted.
SKILLET DINNER RECIPES