Tacky Rotisserie Hen Enchilada Skillet

9 Freestyle Factors 497 Energy

This Tacky Rotisserie Hen Enchilada Skillet dinner is about as quick as enchiladas can get, and that’s as a result of it’s not likely enchiladas—it’s a tortilla casserole made multi functional cooking vessel.

I’m obsessive about Hen Enchiladas, so I beloved this straightforward skillet model! I used my home made enchilada sauce which I normally double and maintain within the freezer as a result of it’s so dang good, however you should utilize jarred if you want!

This recipe was barely modified from the Prepare dinner90; The 30-Day Plan for Sooner, More healthy, Happier Meals (affiliate hyperlink) written by David Tamarkin. The e book challenges you to prepare dinner for 30 days to rework the best way you eat and really feel – I like this idea! This recipe obtained my consideration as a result of A: I like enchiladas and B: I like that it makes use of a rotisserie rooster to simplify the dish for one pot cooking, very similar to I do with my Hen Pot Pie recipe from my cookbook Skinnytaste One and Achieved. This turned out scrumptious and the servings are very beneficiant and filling. The recipes within the e book all look scrumptious, I can’t wait to attempt extra.

What To Serve with Enchilada Skillet:

This dish doesn’t want a facet, however in the event you want to serve a crowd listed here are some ideas:

Cheesy Rotisserie Chicken Enchilada Skillet

Cheesy Rotisserie Chicken Enchilada SkilletCheesy Rotisserie Chicken Enchilada SkilletCheesy Rotisserie Chicken Enchilada SkilletCheesy Rotisserie Chicken Enchilada SkilletCheesy Rotisserie Chicken Enchilada Skillet

Extra Enchilada Recipes You Might Get pleasure from:

Tacky Rotisserie Hen Enchilada Skillet

This Tacky Rotisserie Hen Enchilada Skillet dinner is about as quick as enchiladas can get, and that’s as a result of it’s not likely enchiladas—it’s a tortilla casserole made multi functional cooking vessel.

Components:

1 teaspoon vegetable oil½ onion, chopped2 garlic cloves, finely chopped1 teaspoon floor cumin3/four teaspoon kosher salt1 (16-ounce) jar enchilada sauce (I used my very own, home made)1/four cup bitter cream, plus extra for serving4 corn tortillas, torn into quarters1 (2½-pound) rotisserie rooster, pores and skin and bones eliminated, meat shredded (about
four cups shredded rooster)1 (15-ounce) can low sodium black beans, rinsed and drained3 ounces shredded cheese, reminiscent of a Mexican cheese mix, Monterey Jack, or mozzarella (about three/four cup)jalapeño peppers and chopped recent cilantro, for serving (elective)

Instructions:

Preheat the oven to 500°F.Warmth the oil in a 10-inch oven-safe (ideally cast- iron) skillet over medium warmth.Add the onion, garlic, cumin, and salt and prepare dinner, stirring, till the onion has softened, about 5 minutes.Switch the onion  combination to a big bowl; put aside the new skillet.Add the enchilada sauce, bitter cream, and 1/four cup water to the onion combination and stir to mix.Fold within the tortillas, rooster, and beans till totally coated.Spoon the combination into the reserved skillet and prepare dinner over medium warmth till warmed by, about three minutes. Sprinkle the cheese all around the prime and bake till the cheese is melted and effervescent, about
5 minutes.Let cool barely, then prime the enchiladas with bitter cream, jalapeños, and cilantro (if desired) and serve straight from the skillet on the desk.

Diet Data

Yield: four servings, Serving Dimension: 1 1/2 cups

Quantity Per Serving:Freestyle Factors: 9Factors +: 12Energy: 497 energyComplete Fats: 19gSaturated Fats: 5.5gLdl cholesterol: 151mgSodium: 1296mgCarbohydrates: 38gFiber: 8gSugar: 5.5gProtein: 46.5g

Excerpted from COOK90 Copyright © 2018 by David Tamarkin.
Used with permission of Little, Brown and Firm, New York. All rights reserved.

All photos and textual content ©Gina Homolka for Skinnytaste

Photograph Credit score: Jess Larson

posted January 14, 2019 by Gina

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