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Chile Reception — Green-chile chicken enchilada skillet

Green-chile chicken enchilada skillet. Read the full method and preparation notes before starting.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 green bell pepper, diced
  • 1/4 large yellow onion, diced
  • 1 teaspoon neutral cooking oil
  • 2 teaspoons prepared taco seasoning, plus up to 1 teaspoon more after tasting
  • 1/4 teaspoon dried oregano, optional
  • 1 can diced green chiles, 4 to 4 1/2 ounces, drained thoroughly
  • 3/4 cup medium green enchilada sauce, for the filling
  • 1 teaspoon cornstarch
  • 2 tablespoons medium green enchilada sauce, for the tortilla topping
  • 1/2 can sliced black olives, drained
  • 2 king-size yellow corn tortillas, cut into broad wedges
  • 1 1/2 cups shredded Mexican-style cheese blend
  • 6 tablespoons sour cream, kept cold for serving
  • Cold salsa or hot sauce, optional for serving

Method
 

  1. Heat the oven broiler with a rack about 6 inches below the element. Toss the chicken with 2 teaspoons taco seasoning and the optional oregano. Whisk the cornstarch into the 3/4 cup enchilada sauce until completely smooth.
  2. Heat a large oven-safe skillet over medium-high with the oil. Add the chicken in one layer and leave it undisturbed for about 2 minutes, until browned enough to release. Continue cooking for 3 to 4 minutes, then transfer it to a plate. Small browned bits left in the skillet are useful fond and will deglaze into the sauce.
  3. Add the green pepper and onion to the skillet. Cook for 5 to 6 minutes, until browned at the edges and beginning to soften. Add the thoroughly drained green chiles and cook for 1 additional minute so their excess moisture evaporates.
  4. Return the chicken and its juices. Add the cornstarch-enchilada-sauce mixture and scrape up the fond. Bring it to a real simmer and cook uncovered for 4 to 7 minutes, stirring regularly, until the chicken reaches 165°F and every piece is coated in thick enchilada gravy. Drag the spatula across the bottom: it should leave a clean trail for a moment rather than liquid immediately flooding back. Taste, then add up to 1 teaspoon more taco seasoning only if needed.
  5. Scatter the olives over the filling. Shingle the tortilla wedges across the surface like roof tiles. Brush or lightly spoon the remaining 2 tablespoons enchilada sauce over the tortillas; do not saturate them. Cover with the shredded cheese.
  6. Broil for 3 to 5 minutes, watching continuously, until the cheese browns and the exposed tortilla edges become crisp. Rest for 5 minutes before cutting through the topping and dividing into three portions.
  7. Add sour cream and any salsa or hot sauce cold at the table.

Notes

The reduced sauce quantity and cornstarch create a thick, coating-style enchilada gravy—not a bowl of green curry. Do not add more sauce merely because some remains in the can. If the filling still pools, keep simmering before adding the tortillas. If it somehow becomes too tight, loosen it with only 1 tablespoon enchilada sauce at a time. Two tortillas add the corn-tortilla flavor and approximately 10 grams of total carbohydrate per serving without building a tortilla-heavy casserole. Standard taco seasoning can be salty, so begin with 2 teaspoons; if using a salt-free blend, use up to 1 tablespoon total. Verify that the skillet's handle is broiler-safe.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.