With Corn, Long-Grain Rice and Red Enchilada Sauce
I love my cream cheese chicken enchiladas (Link --> Easy Cream Cheese Chicken Enchiladas (mygourmethome.com)) but was too lazy to do all the rolling last night so I threw everything on my cast-iron skillet and the result was awesome!
Chicken Enchiladas Skillet
1 lb ground chicken
2-3 cloves chopped garlic
1 cup frozen corn
2 cups red enchilada sauce
2 tbsp cream cheese
1 cup long grain rice
2 cups chicken bouillon
salt & pepper
sharp cheddar (shredded)
lime zest + lime juice
Preheat oven at 400F.
Brown the ground chicken in a cast-iron skillet (or a large frying pan). Add the chopped shallots and garlic and cook for 30 seconds until fragrant. Season with salt and pepper, ground cumin and chipotle seasoning (to taste depending on how spicy you want the dish to be).
Add the frozen corn, red enchilada sauce and sour cream. Stir until the sour cream is completely melted and incorporated into the sauce.
Add the rice and chicken broth.
Remove from the stove. If using a frying pan, move the mixture into an oven safe dish, otherwise proceed working with the cast iron skillet. Sprinkle cheddar cheese on top and nestle as many corn chips as desired amongst the ingredients.
Bake for 15 min.
While baking, cut up some avocado, chop up cilantro and mix sour cream with lime zest and lime juice.
Remove the dish from the oven and garnish with the avocado, cilantro and sour cream.