Ingredients
1/4C Olive oil
1-1/2C Yellow onion (chopped)
2ea Poblano peppers (sliced)
1lb Chicken tenders and thighs (sliced into strips)
1T Smoked paprika
1T Garlic powder
Sea salt
6oz Cream cheese (melted)
3C Monterey Jack cheese (shredded)
2C Cooked white rice
15oz Canned black beans
12oz Red enchilada sauce
1jar Chipotle salsa
1/2C Chopped cilantro
6ea Corn tortillas
Cilantro, avocado, sour cream, and lime wedges for serving
Process
Preheat the oven to 400F
Heat the oil in a large, oven safe, skillet, over medium heat
Add the onions, poblanos, chicken, smoked paprika, garlic powder, and a pinch of salt
Cook for 8 – 10 minutes, until the peppers are charred and the chicken is nearly cooked through
Stir in the enchilada sauce, Chipotle salsa, cream cheese, rice, and beans.
Top with 1 cup of cheese and remove from the heat
Arrange the tortillas over the filling, gently pressing them into the sauce to create islands
Fill the islands, and top the dish with the remaining cheese
Bake for 10 – 15 minutes, until the sauce is bubbling, and the tortillas are crisp around the edges
Finish with flaky salt and serve with avocado, lime, sour cream, and cilantro
Mad Dog and Celeste's Recipes 