CHICKEN – SKILLET ENCHILADAS

MAKES 4 SERVINGS.

1 1/2 cups each chopped onions and shredded cooked chicken

2 tbsp olive oil

1 tsp chili powder

1 bunch green onions, chopped

1 3/4 cups shredded cheese

16 oz jar salsa

1/2 cup cream

8 corn tortillas

1 avocado, diced

Sour Cream

Heat broiler. Heat 1 tbsp oil in a skillet. Add onions and chili powder, and cook for 3 min. Remove to a bowl. Add chicken, half the green onions, and 3/4 cup cheese to bowl. Season, toss. Add remaining oil to skillet. Stir in salsa, cream, and 1/2 cup water, bring to a simmer. Dip tortillas in sauce and lay on a baking sheet. Divide chicken mixture among tortillas, and roll up. *Remove 1/2 cup sauce from the skillet, and arrange enchiladas in the skillet. Spoon reserved sauce on top. Broil enchiladas 2 min. Sprinkle with remaining cheese, broil 1 min. Top with remaining green onions and avocado. 

Tags: chef murph, CHICKEN SKILLET ENCHILADAS