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This recipe is the whole enchilada. Literally. Think of it as a tamale pie-meets-enchilada lasagna. It's one giant deconstructed enchilada that comes together in a hot skillet — and involves way less work than a typical enchilada recipe. This Tuesday night, spare yourself the trouble of rolling up a casserole dish full of them and make just one. You'll be glad that you did.
Since you have so much time on your hands now, you're definitely going to want to boost this dish's wow-factor with homemade enchilada sauce. If you need some convincing that this is a worthwhile pursuit, know that this sauce can be made right in the same skillet and you probably already have most of the ingredients in your pantry.
The sauce is what gives this dish its smoky flavor. To make it, heat up some olive oil in your favorite cast iron. Whisk in flour until it's golden-brown to thicken the base. Then add the rest of the ingredients: chicken stock, tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne, salt, and pepper.
This recipe also calls for another weeknight favorite shortcut: rotisserie chicken. Toss the shredded chicken in with cumin, paprika, pinto beans, and corn. Now it's time to layer! The recipe author, Jessica Merchant, recommends using flour tortillas because they hold up really well when serving or reheating, but you can swap in whatever type of tortillas you have on hand.
Be sure to cover the entire bottom of the pan and top with half of the chicken and bean mixture, a big handful of cheese, and enchilada sauce. Repeat and bake until bubbly! Jessica suggests serving this with jalapeño slices, cilantro, and some fresh avocado — and I'm definitely going to take her up on that.
→ Get the Recipe: Smoky Chicken Enchilada Skillet from How Sweet Eats