Ally
One Skillet Chicken Enchiladas for Two! Just use your cast iron skillet to make this easy-clean-up recipe perfect for two people.
Taylor and I have been to a ton of weddings this year, (also read: BROKE) and that also means a lot of traveling. We find ourselves on Sunday’s desperate for all the homebody activities: snuggles on the couch, tv, laundry (maybe), and head-to-toe sweatpants. One recent Sunday, after days of fast food, catering, and airport food, Taylor looked at me and said he needed, “an Ally meal for dinner. Serious comfort food. Like enchiladas or something.”
Ummmm, ok. Twist my arm. 
I’ve made these enchiladas before using my go-to, two-ingredient crockpot recipe, (salsa verde + chicken + crockpot for 3 hours on high) but this Sunday we didn’t have enough time. Instead, I quickly braised/simmered the chicken in a skillet covered with salsa verde for 10-15 minutes and it worked just fine. The chicken was still shred-able. 
We’re straight-up corn freaks so that’s included in the filling, but black beans or veggies like mushrooms or zucchini would be awesome and easy too!
Enjoy this perfect cure for Sunday Scaries/ Taco Tuesday ♥
- 1 Tbsp. olive oil
- ½ red onion, diced
- 1 lb. boneless, skinless chicken breasts
- Salt & pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 cup salsa verde
- 1 cup ( or 8 oz. can) corn kernels, (canned, frozen, or fresh all work)
- 6 flour tortillas
- 2 cups (or 20 oz. can) homemade or store-bough red enchilada sauce (recipe for homemade below*)
- 2 cups shredded Mexican blend cheese, separated
- 1 lime
- Fresh cilantro
- Optional toppings: sour cream, avocado slices, sliced jalapeño
- Heat a 10" cast iron skillet over medium-high heat, and add the oil to let it get hot.
- Pre-heat your oven to 350.
- Add the diced onions to the skillet, and sautée 2-3 minutes until starting to brown.
- Meanwhile, season the chicken with a pinch of salt, pepper, and the chili powder, cumin, paprika, and garlic powder.
- Add the chicken to the pan, and sear both sides until golden brown, (you don't need to cook it through yet) about 3-4 minutes per side.
- Pour the salsa verde over the chicken and onions, and reduce the heat to medium-low.
- Pour in the corn, stir, and let the chicken mixture braise in the salsa for about 10 more minutes, or until the chicken is cooked through.
- Empty the contents of the skillet onto a large plate or bowl and shred the chicken with two forks. Wipe out the skillet and place it back on the burner over medium heat.
- Using the hot skillet, warm each tortilla on both sides until it gets golden brown soft. Remove the tortillas and set aside.
- Pour about a ½ cup enchilada sauce into the skillet to evenly coat the bottom of the pan.
- To assemble the enchiladas: fill each tortilla with ~1/3 cup of the chicken/corn mixture, (more or less depending on your tortilla size) and sprinkle with shredded cheese. Fold the enchilada to close, and place it seam-side down into the pan. For this skillet, I can fit four enchiladas side-to-side, with an additional enchilada on the top and bottom horizontally, (six total).
- Cover the enchiladas with the rest of the sauce and top with more shredded cheese.
- Bake in the oven for ~15 minutes, or until the cheese is melty and golden.
- Top with lime wedges, cilantro, and any other toppings you'd like! (I like avocado, jalapeños, and sour cream)
