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.Â
