Subj : 30 Minute Dinner - 1
To   : All
From : Dave Drum
Date : Sat Mar 11 2023 04:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Chicken Skillet Enchiladas
Categories: Poultry, Vegetables, Herbs, Chilies, Cheese
     Yield: 4 servings

     8 oz Cooked chicken; shredded
     1 ts Oil
   1/3 c  Minced yellow onion
     3 cl Garlic
    15 oz Can tomato sauce
   1/3 c  Water
     4 oz Can diced green chilirs
     2 ts Chilli spice mix
     1 ts Oregano
   1/2 ts Cumin
     8    Taco-sized flour tortillas
     8 oz Cotija cheese

----------------------------------TO SERVE----------------------------------
          Cilantro
          Radishes; thin sliced
          Sour cream
          Avocado
          Jalapeno slices

 SHRED CHICKEN: Shred the leftover chicken so it’s ready
 when you need it. You should have about 2 cups.

 MAKE THE SAUCE: In a large, high-sided skillet set over
 medium heat, add the oil. Once the oil shimmers, add
 onion and garlic and cook for 1 minute, just until
 softened.

 Add tomato sauce, water, diced green chilies, chilli
 spice, oregano, and cumin. Stir together, then let the
 sauce simmer on medium to medium-low while you assemble
 the enchiladas.

 ASSEMBLE THE ENCHILADAS: Put about 2 tablespoons of
 shredded chicken down the center of each tortilla. (You
 don’t really have to measure the meat. Just divide it
 evenly among the tortillas!) Sprinkle about 1 tablespoon
 cotija cheese (just eyeball it) across the chicken, and
 spoon 1-2 teaspoons sauce over the cheese.

 Fold in the sides of the tortilla, roll it up, and put
 it seam side down in the sauce. Nestle them in the pan.
 Repeat this until the pan is full. Spoon sauce over the
 top of the enchiladas.

 TOP WITH CHEESE AND COVER: Sprinkle additional cotija
 cheese over the top of the enchiladas. Cover with a lid
 and let them simmer until the cheese is melted and the
 tortillas look puffy, like they soaked up some sauce.
 This should take about 5 minutes.

 GARNISH AND SERVE: Lift the lid and sprinkle cilantro
 and thinly sliced radishes over the top. Serve alongside
 sliced avocado, jalapeno, and sour cream

 MAKES: 4 servings

 By: Summer Miller

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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