Cheesy white chicken enchiladas made with sour cream, green chilies, and rotisserie chicken—comfort food that’s fast and full ...

Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper. Wipe out the skillet and heat ... spreading it to cover the enchiladas. Sprinkle with the ...

In a large skillet over medium-high heat ... Reserve 3/4 cup sauce mixture for topping enchiladas. In a medium bowl, combine chicken, cilantro, 1 cup cheddar, and 1 cup Monterey Jack.

Drain the chicken and pat dry ... The filling for these burritos is so similar to the enchilada rice skillet from my book, so that's what we're doing. We're basically making a one-pot meal ...

To check whether the skillet is hot enough ... Repeat with the remaining tortillas and chicken, lining the enchiladas in a tight row. Pour the remaining enchilada sauce into the dish, spreading ...

In a skillet melt butter ... and green chiles. Stir in chicken and onions and peppers. Pour about a cup of the enchilada sauce into the bottom of 9 x 13 inch casserole dish that has been sprayed ...

Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine.

One dish that stood above all the others, though, was their famous chicken enchiladas verdes ... they’re first brushed in oil and toasted in a skillet. Not only does this intensify the flavor ...