Skillet Enchiladas Food
SKILLET CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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.
ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
So much easier to make enchiladas in one skillet than to individually wrap each one!
Provided by Brook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 48m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
- Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
- Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 23.3 g, Cholesterol 63.9 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.1 g, SaturatedFat 10.9 g, Sodium 909.3 mg, Sugar 1.1 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.
SKILLET ENCHILADAS
These enchiladas are made using a skillet, no oven. I think these would be good with beans added to the cheese and olives. I found the recipe on a magazine insert.
Provided by Barb G.
Categories Cheese
Time 45m
Yield 8 Enchiladas
Number Of Ingredients 10
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 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
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.
30-MINUTE CHICKEN ENCHILADA SKILLET
This chicken enchilada skillet is a 30-minute meal.
Provided by Angela Kilgore-Wright (Sneakn
Categories Chicken Enchiladas
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g
SKILLET BEEF ENCHILADAS
Enchiladas made simple. This recipe was given to me by a co-worker. Her mother gave it to her when she went to college as a quick-and-easy meal (and much better than Ramen noodles or peanut butter).
Provided by Into the Fire
Categories Meat
Time 50m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion in large skillet. Drain fat.
- Stir in chilies, cream of mushroom soup, enchilada sauce, and milk. Bring to a boil and then simmer for 20 minutes.
- Soften tortillas in the microwave wrapped in paper towels.
- Place grated cheese inside each tortilla and roll up.
- Place tortillas in sauce in skillet and spoon sauce over tortillas. Top with any remaining cheese.
- Cover and heat on medium for 5 minutes.
Nutrition Facts : Calories 846.3, Fat 51, SaturatedFat 23.8, Cholesterol 139, Sodium 2080, Carbohydrate 53.8, Fiber 6.2, Sugar 7.5, Protein 43.9
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