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Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

• Preheat the oven to 400°.

• In a large oven-safe skillet over medium high heat add the oil,
• Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
• Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
• Simmer 5-8 minutes.
• Mix in the cream cheese until creamy.
• Remove from the heat and stir in the cilantro.

• Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
• Place the tortillas, seam side down over top of the meat layer.
• Pour the remaining salsa Verde over top.
• Top with the remaining shredded cheese.
• Bake for 15-20 minutes, until the cheese has melted.

• Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
• Top with avocado, cilantro, chopped green onions, and jalapeños…
• Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

• Blend all together.