Easy, fast, delicious—here’s a great weeknight dinner. Have one person shred the chicken while the other one chops veggies and starts the sauté, and it’ll be done in no time.
Deconstructed Chicken Enchiladas
1 tablespoon extra virgin olive oil
1/2 onion, chopped
3 large garlic cloves, minced
1 teaspoon ground cumin
1/2—1 teaspoon chili powder
1 teaspoon salt
1 (19-ounce) can salsa verde enchilada sauce
8 corn tortillas, cut into eighths
4 cups shredded cooked chicken (from a 2.5—3-pound rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
15 ounces corn kernels
1 red bell pepper, diced
1 cup shredded cheddar cheese
For serving—Sliced black olives, pickled jalapeños, cilantro, avocado slices, sour cream or Greek yogurt
Preheat oven to 500°F.
Heat oil in a 10″ heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes. Add salsa verde to onion mixture and stir to combine. Fold in tortillas, chicken, and beans (no corn or red pepper yet) until thoroughly coated. Cook over medium heat until enchilada sauce has reduced a bit.
Just before popping in the oven, fold in the diced red pepper and corn. Sprinkle with cheddar cheese.
Transfer skillet to oven—immediately reduce temp to 400 degrees—and bake until cheese is melted and bubbling, about 5—15 minutes. Top with any (or all) of the serving suggestions, above.