"jmcquown" > wrote in message
news
> Found this recipe in a magazine. It's written a little oddly but I'm sure
> you can figure it out.
>
> Quick & Easy Enchilada Skillet
>
> 1 Tbs. vegetable oil
> 1/2 onion, chopped
> 2 garlic cloves, finely chopped
> 1 tsp. ground cumin
> 1 tsp. oregano
> 1 tsp. salt
> 2 cans enchilada sauce
> 1/2 cup sour cream
> 4 large corn tortillas, torn into quarters
> 4 cups shredded cooked chicken (from plain rotisserie chicken)
> 1 can (15 oz) black beans, drained & rinsed
> 1 c. shredded Mexican cheese blend*
> Pickled jalapenos for serving (optional)
> chopped fresh cilantro for serving (optional)
>
> Preheat oven to 500F. Heat oil in a 10" heat proof skillet (I'll be using
> cast iron) over medium. Add onion, garlic, cumin, oregano and salt.
> Cook, stirring, until softened, about 5 minutes.
>
> Put onion mixture in a large bowl; reserve hot skillet. Add enchilada
> sauce and 1/2 cup of sour cream and stir to combine. Fold in tortillas,
> chicken and beans until thoroughly coated. Return mixture to skillet and
> cook over medium heat until warmed through, about 3 minutes. Sprinkle
> cheese over top.
>
> Bake in oven until cheese is melted and bubbling, about 5 minutes. To
> serve, top with more sour cream, jalapenos and cilantro, if desired.
>
> Notes: Since I prefer beef enchiladas I'll be using shredded chuck roast.
> I already have half a leftover cooked chuck roast, about a pound, in the
> freezer. Just needs to be thawed and it's easily shredded. Shredded
> pork would work, too.
>
> Jill

I have made similar minus the sour cream and often with no meat. I use a
casserole instead of skillet. Although I like it, nobody else in the house
does. The end result does look pretty sloppy.