SKILLET GARDEN VEGETABLE ENCHILADAS
Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
- Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
- Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
VEGETARIAN ENCHILADAS SUIZAS
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
- Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
- Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
GREEN ENCHILADA SKILLET CASSEROLE
This shortcut take on enchiladas skips filling and rolling tortillas in favor of a freeform skillet dish. Diced cheese adds gooey pockets throughout the pan, without needing a huge amount, making the meal feel decadent, but not heavy.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat.
- Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.
Nutrition Facts : Calories 520, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 109 milligrams, Sodium 1017 milligrams, Carbohydrate 35 grams, Fiber 6 grams, Protein 33 grams, Sugar 7 grams
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.
VEGETABLE ENCHILADAS
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g
SKILLET ENCHILADAS
"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
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.
GARDEN VEGETABLE ENCHILADAS
Categories Cheese Herb Vegetable Bake Sauté Vegetarian Dinner Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
- Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
- Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
- Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.
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- Drain and rinse the black beans. Cut the small corn tortillas in half, then into 1/2-inch wide strips. Chop the cilantro for garnish.
- In a large oven-safe skillet, heat the olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
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- In a 12-inch oven safe skillet, heat the olive oil over medium high heat. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute.
- Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice. Pour in half of the enchilada sauce and stir. Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
- Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes. Top with green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.
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