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 CASSEROLE
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
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
CHEESY CHICKEN ENCHILADA SKILLET
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
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.
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
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.
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
CHICKEN ENCHILADA CASSEROLE
Found this on an Ortega website when looking for a way of using up leftover turkey. Great with both chicken and turkey.
Provided by Lambkyns
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
- Remove from heat.
- Stir in chicken, chiles and seasoning mix
- Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
- Layer with remaining tortillas. Top with salsa and remaining cheese
- Bake for 30 to 35 minutes or until heated through and cheese is melted
Nutrition Facts : Calories 306.5, Fat 14.5, SaturatedFat 7, Cholesterol 55.9, Sodium 758.8, Carbohydrate 24.2, Fiber 5, Sugar 3.9, Protein 21.1
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
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