Skillet Enchiladas

So still not the best photo of skillet enchiladas. The day was rainy and cool and left blueish tones to the light. Better than the crazy orange light from the kitchens on earlier attempts. I can do better and I will next time they come up for dinner again. Very yummy though. All the flavor and texture of enchiladas without all the dishes and effort of rolling each individual enchilada.

Skillet Enchiladas

10 fresh corn tortillas, sliced 1 inch thick
Vegetable oil
1 Onion, diced
1/2 Bell pepper, diced
1 Clove Garlic
12 Tbsp Flour
1 Cup Chicken broth
1 Can Enchilada sauce
Salt and pepper
1 1/2 Cups Shredded chicken
4 Green onions, sliced
1 4 Oz Can diced green chilies
3 Cups Shredded mexican cheese
Cilantro

1. Heat 3tbs oil in a cast iron skillet and fry the tortilla strips until beginning to crisp. Remove.
2. Add the onion and bell pepper to the skillet, sauté until tender. Stir in the garlic, sauté until fragrant.
3. Whisk flour into the vegetables and oil, cook out the rawness to make a roux. Slowly whisk in the chicken broth.
4. Pour in the enchilada sauce, chicken and diced green onions, 1/2 of the tortilla strips and 1 cup of the cheese. Stir well then cover with remaining tortillas and cheese. Place under the broiler until golden and bubbly. Top with cilantro and serve.