Skillet Enchilada Recipes

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SKILLET CHICKEN ENCHILADAS



Skillet Chicken Enchiladas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
  • Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
  • Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.

SKILLET ENCHILADAS



Skillet Enchiladas image

"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/3 cup milk
1 to 2 tablespoons canned chopped green chilies
Canola oil
8 corn tortillas
2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided
1/2 cup chopped ripe olives

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

CHICKEN ENCHILADA SKILLET



Chicken Enchilada Skillet image

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese.

Provided by RO*TEL

Categories     Trusted Brands: Recipes and Tips     RO*TEL®

Time 20m

Yield 6

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (8 ounce) can Hunt's® Tomato Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Steps:

  • Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
  • Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.4 g, Cholesterol 74 mg, Fat 14.8 g, Fiber 4.7 g, Protein 28.8 g, SaturatedFat 6.9 g, Sodium 776.4 mg, Sugar 3.1 g

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

ONE PAN CHICKEN ENCHILADA SKILLET



One Pan Chicken Enchilada Skillet image

This easy One Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Enchiladas sauce, tortillas, cheese, guacamole, and sour cream make this dish amazing!

Provided by Christy Denney

Categories     Main Course

Time 10m

Number Of Ingredients 11

2 cups shredded rotisserie chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can Old El Paso red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips, (pizza cutter works great for this)
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
optional guacamole

Steps:

  • In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
  • Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
  • Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Nutrition Facts : ServingSize 1 /6 the recipe, Calories 239 kcal, Carbohydrate 15 g, Protein 12 g, Fat 14 g, Fiber 1 g

SKILLET ENCHILADAS



Skillet Enchiladas image

These stove top Skillet Enchiladas are going to be your new favorite one-pot meal in under 30 minutes! Beef enchilada skillet combines juicy ground beef (or chicken/turkey), simmered in a homemade healthy enchilada sauce, before being loaded with hearty beans and corn, and then topped with just enough cheese to be hearty without weighing you down!

Provided by Olena Osipov

Categories     Dinner

Time 27m

Number Of Ingredients 15

1 lb ground beef
1 large onion (chopped)
3 garlic cloves (minced)
10 corn or 7 whole wheat tortillas (cut into strips)
14 oz can low sodium black beans (rinsed and drained)
2 cups frozen corn
14 oz can tomato sauce (low sodium)
6 oz can tomato paste (low sodium)
1 cup water or broth
1 cup Tex Mex or cheddar cheese (shredded)
2 tsp maple syrup (honey or sugar)
2 tsp chili powder
2 tsp cumin
1/2 tsp salt
Ground black pepper (to taste)

Steps:

  • Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
  • Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
  • Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
  • Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.

Nutrition Facts : Calories 365 kcal, Sugar 8 g, Sodium 591 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 30 g, Fiber 7 g, Protein 26 g, Cholesterol 67 mg, ServingSize 1 serving

SKILLET ENCHILADAS



Skillet Enchiladas image

These enchiladas are made using a skillet, no oven. I think these would be good with beans added to the cheese and olives. I found the recipe on a magazine insert.

Provided by Barb G.

Categories     Cheese

Time 45m

Yield 8 Enchiladas

Number Of Ingredients 10

1 lb ground beef
1 medium onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can enchilada sauce
1/3 cup milk
1 -2 tablespoon canned diced green chiles
vegetable oil, for frying tortillas
8 corn tortillas
10 ounces finely shredded cheddar cheese, divided (or cheddar and jack)
1/2 cup chopped ripe olives

Steps:

  • In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
  • Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  • Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels.
  • Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
  • Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.

CHICKEN ENCHILADA SKILLET CASSEROLE



Chicken Enchilada Skillet Casserole image

This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead.

Provided by Andrea Kirkland, M.S., RD

Categories     Healthy Diabetes-Friendly Recipes

Time 40m

Number Of Ingredients 14

2 tablespoons olive oil
1 cup fresh or frozen corn kernels
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup diced onion
1 5-ounce package baby spinach
2 ½ cups shredded cooked chicken breast
1 8-ounce pouch red or green enchilada sauce, such as Frontera
1 ¼ cups prepared fresh salsa
8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded reduced-fat Cheddar cheese
1 cup coarsely chopped grape tomatoes
¼ cup chopped fresh cilantro
¼ cup matchstick-cut radishes

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a large ovenproof skillet, such as cast-iron. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
  • Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.
  • Top the casserole with tomatoes, cilantro, and radishes.

Nutrition Facts : Calories 342 calories, Carbohydrate 25 g, Cholesterol 70 mg, Fat 14 g, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, Sodium 656 mg, Sugar 8 g

SKILLET ENCHILADA



Skillet Enchilada image

"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 pounds ground beef, divided
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup whole milk
1 can (4 ounces) chopped green chilies
3/4 cup water
8 flour tortillas (8 inches), warmed
2-1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. , Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 512 calories, Fat 27g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 955mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

ONE PAN ENCHILADA



One Pan Enchilada image

This super easy One Pan Enchilada dish will become a family favorite! Ground beef, black beans, a flavorful enchilada sauce, tortillas and cheese come together for a simple one pan, 20 minute meal!

Provided by Annie Holmes

Categories     Dinner

Time 20m

Number Of Ingredients 5

1 pound ground beef or ground turkey
1 (15 ounce) can black beans, rinsed and drained
1 can of enchilada sauce or one recipe Homemade Enchilada Sauce (recipe link below)
5 corn tortillas,cut in half then sliced into thin strips
1 cup shredded cheddar cheese

Steps:

  • Brown ground beef in a large skillet over medium heat. Drain off grease.
  • Add the rinsed and drained black beans and enchilada sauce
  • Stir mixture well, cover and reduce heat to low. Let simmer for 10 minutes.
  • Add sliced tortilla strips, stir well, top with cheese and cover. Let mixture simmer 5-10 more minutes until cheese is melted.

Nutrition Facts : Calories 563 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 37 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 568 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

GROUND CHICKEN ENCHILADAS



Ground Chicken Enchiladas image

Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!

Provided by CookinLovin

Time 1h30m

Yield 8

Number Of Ingredients 15

olive oil cooking spray
1 pound ground chicken
1 medium onion, minced
1 (1 ounce) envelope taco seasoning mix
½ cup water
1 (10.5 ounce) can condensed cream of chicken soup
⅓ (8 ounce) package cream cheese, cut into chunks
½ cup sour cream
1 teaspoon ground black pepper
2 (10 ounce) cans enchilada sauce
8 (6 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican-blend cheese
1 bunch green onions, sliced
1 (4 ounce) can sliced black olives

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
  • Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
  • Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 32.1 g, Cholesterol 77.6 mg, Fat 22.8 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 11.4 g, Sodium 1247.1 mg, Sugar 3.2 g

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From youtube.com


CHICKEN ENCHILADA SKILLET RECIPE – LISA LONG DESIGNS
2021-09-29 Chicken Enchilada Skillet Recipe. Serves 6. Ingredients: 1 ½ to 2 Tablespoons butter; 2 Tablespoons almond flour; 2 Cups chicken broth; ½ Teaspoon salt; 1/8 Teaspoon chipotle seasoning; ½ Teaspoon oregano; ½ Cup green chiles; 30 black olives; 40 oz uncooked chicken / 6 breasts sliced in half lengthwise; ½ Cup low-fat sour cream OR ½ Cup plain non-fat greek yogurt; 1 2/3 Cup reduced fat ...
From lisalongdesigns.com


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