Cheesy Skillet Pulled Chicken Enchiladas with Scallions

Updated at: Thu, 17 Aug 2023 13:26:11 GMT

Step 1

Preheat oven to 450°F with a rack in the upper third. Trim ends from scallions then thinly slice, keeping dark greens separate. Stack tortillas, then wrap in foil and place on top oven rack to warm through, about 5 minutes.

Step 2

In a medium bowl, whisk to combine 1½ teaspoons taco seasoning and 2 teaspoons flour. Slowly whisk in ½ cup water to combine. Stir in tomato sauce, light scallion greens, 1 teaspoon vinegar, and 1 tablespoon oil; season to taste with salt and pepper.

Step 3

Transfer shredded chicken to a medium bowl. Add remaining taco seasoning, 1½ tablespoons oil, and a pinch of salt; stir with a fork to combine.

Step 4

Spread ½ cup enchilada sauce over the bottom of a medium ovenproof skillet. Arrange warmed tortillas on a work surface. Divide chicken filling evenly among tortillas. Roll up tortillas and tuck in tightly next to each other in skillet, seam side-down.

Step 5

Pour remaining sauce over enchiladas, then grate or sprinkle cheese evenly over the top. Bake enchiladas on top oven rack until cheese is melted and sauce is bubbling, about 10 minutes. Remove from oven and allow the enchiladas to sit for about 5 minutes. Top with dark scallion greens before serving. Enjoy!

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