Chipotle Pumpkin Chicken Enchilada Skillet
This skillet chipotle pumpkin chicken enchiladas skillet is cheesy and spicy. A perfect addition to your weeknight dinner lineup.
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Cooking tools:
- Cast iron skillet
- Stove
- Wooden spatula
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1/2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound ground chicken
- 7 ounces canned chipotle peppers in adobo, roughly chopped and sauce discarded
- 1/2 cup pumpkin puree
- 8 ounces shredded cheddar cheese
- 4 ounces shredded gouda cheese
- 1/3 cup chopped fresh cilantro, plus more for garnish
- 4 tortillas, cut into triangles or strips
- Chopped green onions, for garnish
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