Skillet Chicken Enchiladas
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups frozen chopped collard greens
- 1 teaspoon ground cumin
- 1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)
- 1 bunch scallions, chopped
- 1 3/4 cups shredded Monterey jack cheese (about 7 ounces)
- Kosher salt and freshly ground pepper
- 1 16-ounce jar tomatillo salsa
- 1/2 cup heavy cream
- 8 corn tortillas
- 1 avocado, diced
- Fresh cilantro and sour cream, for topping
Organization Tags
Tags easily organize your Recipe Library
Comments