Green Enchilada Skillet

Ingredients:

• 2 tbsp of olive oil

• 2 tbsp of unsalted butter

• 1 yellow onion; finely diced

• 2 jalapeno or serrano peppers; deseeded and finely diced

• 2 cloves of garlic; minced

• 1 tsp kosher salt

• 1/2 tsp of cayenne pepper

• 1 tsp of cumin

• 1/2 tsp of dried oregano

• 1 tbsp of AP flour

• 3 tbsp of milk

• 1 (10 oz) can of mild green enchilada sauce

• 1 (4 oz) can of mild diced green chilis

• 1 (10 oz) can of beans (pinto, black, or cannellini); drained

• The meat of 1 whole rotisserie chicken; shredded

• 4 - 5 corn tortilla; cut into triangles

• 1/2 cup of shredded Mexican cheese (cheddar or jack cheese would also work)

• Optional but encouraged toppings: cilantro and avocado.

Preheat your oven to 375F.

In a cast iron skillet, heat up your oil and butter over a medium heat. When the butter is melted, add in the diced onions and peppers and let those cook down a bit. You don’t want the onions to brown (so if they are browning, turn your heat down). You just want them to get glossy.

Add in your garlic, salt, cayenne, cumin and dried oregano. Let the spices get a bit fragrant and then add in your flour, mixing everything together so everything is coated. You are essentially creating a bit of a roux to thicken the sauce.

Add in the milk, enchilada sauce and diced green chilis. Mix everything together, scrapping anything off the bottom of the pan.

Add in your beans and chicken and mix again. Turn off the heat on the stove.

Add in your tortilla triangles, reserving a few for the top, and coat everything in that green sauce. Place the final few tortilla triangles on top. Sprinkle the cheese over everything in a nice layer.

Transfer your cast iron skillet to the oven for about 15 minutes, or until the cheese is nice and melted and the tortillas on top are a bit crispy.

Top with some chopped cilantro and avocado.