Ingredients:
● 3 cups of cooked shredded chicken (rotisserie chicken works well too)
● 8 medium sized flour tortillas (or corn if you prefer)
● 3 tbsp. butter
● 1 cup chopped onion
● 2 tsp minced garlic
● 1(10 oz.) can rotel tomatoes (drained)
● 1(8 oz.) block of softened cream cheese
● 1(16 oz.) jar green salsa
● 1(7 oz.) can diced green chilies
● 2 cups shredded monterey jack cheese
● ½ tsp. salt
● ½ tsp. pepper
● ½ tsp. paprika
● ¼ tsp. ground cumin
Instructions:
1. Preheat a 12 inch cast iron skillet over medium heat.
2. Add butter and chopped onion. Cook until the onions are soft.
3. Add the garlic to the onions, and cook until fragrant (about 1 min.).
4. Add green chilies, rotel tomatoes, cream cheese, cooked chicken, and spices. Mix well and cook until all ingredients are well combined.
5. Remove the chicken mixture from the skillet and let it cool in a bowl.
6. Preheat the oven to 350 degrees fahrenheit.
7. Wipe the skillet clean, then add a thin layer of salsa verde, covering the entire bottom (about half of the jar) of the skillet.
8. Evenly divide the chicken mixture onto the 8 flour tortillas.
9. Roll the tortillas up with the chicken filling, and place them seam side down in the cast iron skillet.
10. Pour remaining salsa verde evenly over the enchiladas.
11. Evenly spread the shredded cheese over the enchiladas.
12. Bake for approximately 30 minutes.
13. Add your favorite toppings and enjoy!
***Tip: Cook chicken breast in a dutch oven covered at 350 degrees with seasonings of your choice and a couple tbsp. of oil for 30-45 min. When the chicken is done, shred with two forks!
That Cast Iron Guy
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