Chicken Enchilada Skillet

Ingredients

• 7 (5 1/2-inch) corn tortillas
• 1 tablespoon olive oil
• 1 small onion (diced)
• 1 poblano pepper (diced)
• 3 cloves garlic (minced)
• 1/2 teaspoon ground cumin
• 1 (10-ounce) can diced tomatoes and green chilies
• 2 cups red enchilada sauce
• 2 1/2 cups shredded rotisserie chicken
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Steps

1. Preheat oven to 400 degrees F. Place tortillas directly on the oven rack in a single layer, baking until toasted and crisp, about 5 minutes; let cool 5-10 minutes before breaking into pieces.
2. Heat olive oil in a large cast iron skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic and cumin until fragrant, about 1 minute.
3. Stir in diced tomatoes, enchilada sauce and chicken; season with salt and pepper, to taste.
4. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have blended, about 5 minutes.
5. Stir in tortillas until evenly combined; sprinkle with cheeses.
6. Place into oven and bake until bubbly and cheeses have melted, about 15-20 minutes.
7. Serve immediately with desired toppings.

Source

damndelicious.net