Skillet Chicken Enchiladas Recipes
ENCHILADA SKILLET
There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
CHICKEN ENCHILADA SKILLET
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 Food Network
Time 20m
Yield 6 servings (1 cup each)
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. Pour undrained tomatoes and sauce 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.
CHICKEN ENCHILADA SKILLET
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 ROTEL
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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 sauce 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 221.5, Fat 6, SaturatedFat 1.5, Cholesterol 52.5, Sodium 74.1, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 20.2
EASY CHICKEN ENCHILADA SKILLET
This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.
Provided by Cooking44
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
- Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.9 g, Cholesterol 127.2 mg, Fat 41.6 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 18.5 g, Sodium 558 mg, Sugar 1.2 g
SKILLET ENCHILADAS
Try our tasty Skillet Enchiladas that are packed with flavor! Just cut up the tortillas and stir them in with the chicken for these Skillet Enchiladas.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook 8 to 10 min. or until done, stirring occasionally.
- Mix broth, dressing and flour until blended; gradually add to chicken, stirring constantly. Bring to boil; simmer on medium-low 3 min. Stir in tortilla pieces.
- Sprinkle with cheese; cover. Simmer 3 to 5 min. or until melted. Top with salsa.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
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