Enchilada Skillet Food

SKILLET ENCHILADAS

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.

SKILLET ENCHILADAS

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.

SKILLET ENCHILADA

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.

CHICKEN ENCHILADA SKILLET

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.

SKILLET CHICKEN ENCHILADAS

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.

GREEN ENCHILADA SKILLET CASSEROLE

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.

SUPER-EASY CHICKEN ENCHILADA SKILLET

Steps:

• Heat oil in large deep skillet on medium-high heat.
• Add chicken; cook 7 minute or until cooked through, stirring occasionally.
• Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.
• Add tortillas; stir to combine.
• Bring to boil. Reduce heat to medium-low; simmer 3 minute.
• Sprinkle with cheese; cover.
• Simmer 3 to 5 minute or until cheese is melted.
• Top with salsa.

SKILLET ENCHILADAS

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.

EASY CHICKEN ENCHILADA SKILLET

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.

CHICKEN ENCHILADA SKILLET

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.