Name: Green Chile Chicken Skillet Enchiladas
Prep time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. lard or unsalted butter; 2 tbsp. neutral oil; 2 poblano chiles, seeded and finely chopped; 1 medium white onion, finely chopped; 4 cloves garlic, chopped; Kosher salt; 3 (4-oz.) cans diced green chiles; 2 c. low-sodium chicken stock; 1 c. packed cilantro leaves and tender stems, plus more leaves for serving; 12 (6") corn tortillas; 4 c. shredded rotisserie chicken, divided; 1 (15-oz.) can black beans, drained, divided; 1 c. (6 oz.) shredded Monterey Jack or mozzarella cheese, divided; Sour cream, sliced avocado, and sliced radish, for serving

Step 1Preheat oven to 350°. In a large skillet over medium-high heat, heat lard and oil. Add poblano chiles, onion, garlic, and 2 teaspoons salt. Cook, stirring often, until vegetables are softened and beginning to brown, 8 to 10 minutes.

Step 2Add green chiles and stock, scraping up bits from bottom of skillet. Bring to a simmer and cook, stirring occasionally, until sauce has slightly reduced, 4 to 6 minutes. Transfer mixture to a blender; reserve skillet. Add cilantro to blender and blend until smooth, 30 seconds to 1 minute.

Step 3Place a tortilla directly on gas burner over high heat. Toast, turning once, until edges are slightly charred, about 30 seconds. Transfer to a cutting board and repeat with remaining tortillas, stacking them on top of each other. Cut tortilla stack in half.

Step 4Pour one-third of sauce into bottom of reserved skillet. Top with half of tortillas in an even layer, followed by 2 cups chicken, 3/4 cup beans, and 3/4 cup cheese. Pour in another one-third of sauce. Top with layers of remaining tortillas, 2 cups chicken, and 3/4 cup beans. Pour over remaining one-third sauce and top with remaining cheese.

Step 5Bake enchiladas until warmed through and cheese is melted, 18 to 22 minutes.

Step 6Dollop with sour cream. Top with cilantro, avocado, and radish.