Description
A creamy, smoky skillet dinner made with rotisserie chicken, chipotle peppers, tortillas, and melted cheese, baked until golden and bubbly.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 rotisserie chicken, shredded and picked from the bone
- 1 jar red enchilada sauce (we used the brand Siete)
- 1/4 cup chopped chipotle peppers in adobo
- 1 – 4 oz can diced green chiles
- 1 cup heavy cream
- 1 cup shredded Mexican cheese blend
- 4–5 flour tortillas
- avocado, limes, and cilantro for garnish
Instructions
- Preheat oven to 400 degrees
- In a cast iron skillet, sauté the chopped onion in 1 tablespoon of olive oil until fragrant.
- Add the shredded rotisserie chicken to the pan along with the enchilada sauce, chipotle peppers, green chiles and heavy cream. Stir over medium heat, until everything is evenly combined.
- Top with flour tortillas and shredded cheese. Bake until bubbly and brown.
- Serve with sliced avocado, lime wedges, and fresh cilantro.