Chipotle Chicken Enchilada Skillet As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 40 minutes Prep Time 10 minutes Cook Time 30 minutes Rating 5 out of 5 stars (10) Ingredients 6 servings 2 tbsp ghee2 tbsp arrowroot starch2 tsp chipotle chili powder (*see note if you don't want spicy)1/2 tsp cumin1/2 tsp sweet paprika1 tsp garlic powder1/2 tsp onion powder1/2 tsp dried oregano1 tsp kosher salt3 tbsp tomato paste2 cups beef broth2 cups shredded chicken (I use rotisserie chicken)1 4oz can chopped green chiles, undrained1 150z can low sodium black beans, drained and rinsed1.5 cups cheddar and monterey jack shredded cheese blend12 tortillas (I use Siete Foods grain-free cassava flour tortillas)2 green onions, sliced, for servingcilantro, for garnish Calories BakingDinnerDairyGluten-FreeIntermediateQuick and EasyMexicanVegetablesGrainsSpicyTraditionalSavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 375 degrees. Step 2 Make the Easy Enchilada Sauce: Step 3 Melt the ghee in a small saucepan over medium heat. When melted, add the arrowroot starch and whisk until combined. Add the chipotle chili powder, cumin, sweet paprika, garlic powder, onion powder, oregano and salt. Whisk together until combined and saute to really bring out the flavors in the spices for about 2 minutes, stirring constantly to prevent burning. Step 4 Add the tomato paste and whisk until combined, then, slowly pour in 1 1/2 cups of the beef broth, whisking constantly, so that the sauce combines. Let cook until thickened, about 4-5 minutes, whisking often. When very thick, remove from heat and slowly pour in the remaining 1/2 cup of the beef broth, whisking constantly to loosen up the sauce so that it is the perfect consistency for enchiladas! Set aside. Step 5 Make the Enchilada skillet: Step 6 In a bowl, combine the chicken, chopped green chiles and black beans. Step 7 In a 12 inch cast iron skillet (or 9x13 casserole dish), spread 3/4 cup enchilada sauce on the bottom. Layer 4 tortillas on top, followed by half the chicken mixture, 1/3 of the shredded cheese and 3/4 cup of the enchilada sauce on top. For the second layer, follow by layering 4 more tortillas and the remaining chicken mixture, 1/3 of the cheese and 3/4 more of the enchilada sauce. Finish by topping with 4 more tortillas, the remaining enchilada sauce, and the the remaining cheese. Step 8 Transfer baking dish to oven and cook, uncovered, until the cheese is bubbly and lightly browned, about 15 minutes. Step 9 Remove from oven and let cool for 5 minutes before serving. Top with green onions and cilantro, Serve and enjoy!
