In some cruel twist of fate, we went to bed early last night and somehow I managed to lay sleepless from 2AM until 5:15 when I finally gave in to the pleas of starving (re: dramatic) kitties and got up for the day. I realize the parents of the world may be enjoying some well deserved smugness at that notion as they power through another sleep-deprived day with their little ones and Peppa Pig and Paw Patrol, and to them I say – YOU ARE SUPERHEROES.
But as I am a mere mortal…I’m sleeeeeeeeeeeeeeepy!
On days like these it’s best for me to make lists – easily navigable, not a ton of words. Often these are to-do type jobbies, but if I’m particularly cranky they start to look more like lists of grievances.
Lawnmowers and the people who use them are the worst.
Why don’t coffee pots keep coffee hot (and good) for upwards of five hours?
The nearest McDonalds is so G-D far away! Don’t people know if I don’t get a sausage biscuit I might die?
Mosquitoes are horrible plagues upon mankind.
This exercise, as you may have guessed, is not as cathartic as I always hope it to be. In fact it usually makes me feel a bit like a troll living under a bridge. It’s about this time that I try to flip the script, chug some lemon water, and remember that there are good things in life, even if I’m too tired to correctly articulate or spell them.
Life is not a suck-fest list**:
We (currently) don’t have to mow the lawn – some magical person comes weekly to do it for us, and in the winter they’ll even shovel all the snow!
There are just so many delightful things to watch on the internet. If you’re looking to procrastinate with fun/mindless streaming entertainment, this is the time to be alive, my friends!
The mosquitoes will all die soon (a little dark, but still a net positive).
Dinner is ALREADY READY ALREADY!
That last item is really making my heart beat fast, man. I’m not really a meal prep maven, but having dinner only a reheat away is a special kind of magic.
This one is a ridiculously tasty, one-pan skillet enchilada situation. It’s spicy, creamy, cheesy, and definitely easier than pie. What is it not? A conventional beauty. But what it lacks in the looks department it totally makes up for in amazing, omigod, you gotta make this like tonight, flavor.
So here’s to drinking all the coffee and to dinner being a thing that I literally don’t have to think about today. Oh and to sleep being only a sweet 10 (or more realistically 8) hours away.
*These are opinions are rude and (hopefully) not a realistic depiction of my well-rested person. Except the mosquito part – they’re the worst.
**Not included in this list, but OBVIOUSLY things that make life pretty freaking awesome: husband, friends, food, house, freedom, cats, and indoor plumbing.
One Pan Skillet Enchiladas
Please don’t be alarmed by the lengthy amount of steps – it’s really just about making the sauce, layering the thing together and baking. If you don’t have leftover or rotisserie chicken hanging about then feel free to start the recipe by roasting two chicken breasts at 375° F for about 20 – 30 minutes in the same pan for the finished dish. By the time the sauce is made, the chicken should be cool enough to shred (but rotisserie is the way to go here, IMO).
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 8 Servings
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
2 jalapeño peppers
9 6 inch flour tortillas
2 T neutral oil
1 medium onion, chopped
½ tsp kosher salt
3 cloves garlic, chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
¼ tsp cayenne pepper (optional)
¼ C flour
2 C milk
8 ounces monterey jack cheese, grated (or more if you’re feeling jaunty)
16 ounces jarred green salsa
8 ounces sour cream
3-4 C shredded chicken (leftover or rotisserie) – I find that two breasts yields more than enough meat
Limes, cilantro (or parsley if you’re a cilantro hater like me), pickled red onions, and avocado to garnish
Preheat oven to 375° F.
Place jalapenos directly over a gas burner set to medium and turn until charred on all sides, about 7 minutes. Transfer to a zip top bag, seal, and set aside. No gas stove? Throw the peppers on a sheet pan and roast under the broiler for the same result.
Optional: toast each tortillas over the flame (about 10 second a side) until they char in places. Set aside.
In a 12 inch oven proof skillet (I used cast iron), heat the oil over medium-low heat. Add the onion and kosher salt and sauté for 5 minutes, or until onions begin to soften.
Add the garlic, cumin, coriander, chili powder, and cayenne (if using) and stir to toast the spices for about 1 minute.
Sprinkle the flour in and whisk until no dry flour remains. Continue to cook, stirring frequently for 3 minutes.
Slowly add the milk in a few additions, whisking constantly. It will thicken up pretty dramatically at the very beginning – just keep whisking.
Bring to a boil, and lower heat to maintain a bare simmer. Cook for 5 minutes, stirring frequently.
Add in half of the cheese and stir until it’s thoroughly melted and combined.
Then stir in the salsa and sour cream. Taste for seasoning. I didn’t need any extra salt, but you do you.
Remove the jalapenos from their bag and using the edge of a knife, scrape off the charred skin. You don’t need to get every bit off though, and please don’t rinse them.
Stem and de-seed the peppers (unless you want it ruhl hot…then leave the seeds and ribs in) and chop finely.
Add to the sauce and stir to combine.
Pour the sauce in to a large bowl, holding back about a cup to coat the bottom of the pan.
Begin by placing three tortillas in an even layer. I used two whole tortillas and cut one in half to cover most of the bottom of the pan (this does not have to be perfect AT ALL).
Evenly ladle one cup of sauce over tortillas.
Sprinkle over one third of the shredded chicken.
Layer in one third of the remaining grated cheese.
Repeat layers of tortillas, sauce, chicken and cheese two more times, ending with a final cup of sauce (you’ll have some leftover – I ate mine out of a bowl with tortillas…I do not regret it).
Bake for 30 minutes or until brown and bubbly. Garnish and serve!
You could also make this meatless by subbing in a mix of sautéed veggies and black beans.
Making this ahead? Just assemble, let cool, cover and refrigerate. When you’re ready, uncover and bake as directed, though it will probably take about 10 minutes longer.
Keywords: One pan meal, easy weeknight dinner, no roll enchiladas