Bonnies Poco Enchilada Skillet Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
• Bake until the cheese has melted, 15 to 18 minutes.
• Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.

Steps:

• Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
• Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
• Serve in tortillas.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Spray a small 6 1/2 inch Corning Ware skillet with kitchen spray. Read directions through before beginning.
• Grate the Monterey Jack cheese.
• Saute the chopped onion over medium heat in a small fry pan until it starts to turn brown.
• Turn the heat to low and add the shredded, roasted chicken. Add an ounce of reserved enchilada sauce, green diced chilis, cumin, cilantro, and salt and pepper to taste. Mix gently together and heat through.
• The Tortillas Place enough oil in a 6 inch fry pan, and when it is hot (not smoking) dip each tortilla in the hot oil, turn with spatula and dip the other side, just until the tortilla is flexible. Remove tortillas and set aside.
• The Layering Place one hot tortilla in the Corning Ware skillet, and add half of the chicken mixture on top of the tortilla, half of the cheese, and half of the enchilada sauce. Then top it with another hot tortilla and half of the chicken mixture on top of the tortilla, add half of the cheese. Add the remaining ounce of reserved sauce to this layer.
• Finish layering: Top with the last hot tortilla and pour the remaining sauce over the top of the skillet. Make sure the dish is covered in sauce. It will run down the inside of the dish. Add the 3 tablespoons of cheese to the top and place the dish in the oven. Bake in a preheated 350 degree oven for 15 to 20 minutes until the dish starts to bubble. Don't overcook. It takes 20 minutes in my oven, but each oven is different.
• To Serve Let the dish sit for about 5 minutes to set before cutting and serving.
• Garnish each serving with black olives, a slice of avocado, grape tomatoes, and sour cream. Sprinkle with green onions if desired. Enjoy!