15 Minute One Pot Stovetop Enchiladas Recipes

ONE POT STOVE TOP ENCHILADAS - SUMMER STYLE

One Pot Stove Top Enchiladas - Summer Style image

These One Pot Stove Top Enchiladas are so easy to make and taste just like regular enchiladas! You can easily customize the ingredients to fit your tastes and they're even freezer friendly!

Provided by She Likes Food

Categories Dinner

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

3 teaspoons olive oil, divided
8 corn tortillas, cut into one inch pieces
1/2 yellow onion, small diced
1 small zucchini, small diced
1 small yellow squash, small diced
1 small red bell pepper, small diced
3/4 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 cup grated cheese, divided
1 1/2 cup enchilada sauce
Cilantro leaves for topping, if desired

Steps:

Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside.
Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining 1/2 cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves, if desired.

Nutrition Facts : ServingSize 1/6, Calories 305 calories, Sugar 7 g, Sodium 1347.5 mg, Fat 9.5 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 9.5 g, Protein 16.2 g, Cholesterol 14.4 mg

ONE POT STOVE TOP ENCHILADAS RECIPE - (4.6/5)

One Pot Stove Top Enchiladas Recipe - (4.6/5) image

Provided by ngaldi

Number Of Ingredients 16

Ingredients

3 teaspoons olive oil, divided
8 corn tortillas, cut into one inch pieces
1/2 yellow onion, small diced
1 small zucchini, small diced
1 small yellow squash, small diced
1 small red bell pepper, small diced
1 clove garlic, minced
3/4 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 1/2 cup grated cheese, divided
1 1/2 cup enchilada sauce
Cilantro leaves for topping, if desired

Steps:

Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender. Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining ½ cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted.

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