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.
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
CAMPBELL'S® CHICKEN ENCHILADA SKILLET
Feel like having enchiladas tonight but don't want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavor of enchiladas and comes together in record time as the rice and chicken cook to perfection right in the sauce.
Provided by Campbell's Canada
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
- Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.
- Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.
- Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.
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
SKILLET ENCHILADA
"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 512 calories, Fat 27g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 955mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
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.
CHEESY CHICKEN ENCHILADA SKILLET
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Heat oil in 10" skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes. Transfer onion mixture to a large bowl.
- Add salsa & sour cream to onion mixture and stir to combine. Fold in tortillas (torn into pieces), chicken, & corn until thoroughly coated.
- Return mixture to 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, if desired.
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
SUPER-EASY CHICKEN ENCHILADA SKILLET
Steps:
- HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. 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 min. SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
SUPER-EASY CHICKEN ENCHILADA SKILLET
This recipe came from the Kraft Food and Family Holiday Edition 2006. I haven't tried it yet, but looks quick and easy.
Provided by LuvMy_3_Kids
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 532.7, Fat 26.7, SaturatedFat 9.3, Cholesterol 104.5, Sodium 1416.9, Carbohydrate 30.7, Fiber 2.1, Sugar 4.3, Protein 40.3
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 RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 20m
Yield 6
Number Of Ingredients 7
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 enchilada and tomato sauces 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 368.4 calories, Carbohydrate 30.4 g, Cholesterol 74 mg, Fat 14.8 g, Fiber 4.7 g, Protein 28.8 g, SaturatedFat 6.9 g, Sodium 776.4 mg, Sugar 3.1 g
ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
Make and share this One Pan Sour Cream Chicken Enchilada Skillet recipe from Food.com.
Provided by Carol
Categories < 60 Mins
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat margarine over medium heat until melted.
- Whisk in flour and cook for 1 minute.
- Whisk in chicken broth.
- Continue stirring until smooth and thickened, about 2 to 3 minutes.
- Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
- Bring to a simmer, then reduce heat to low.
- Cover and cook about 15 minutes or until chicken is cooked through.
- Stir sour cream into the sauce.
- Add tortilla pieces to the sauce and stir until combined.
- Top sauce with the grated cheese.
- Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.
Nutrition Facts : Calories 455.6, Fat 25.5, SaturatedFat 9.8, Cholesterol 78.6, Sodium 691.1, Carbohydrate 30.1, Fiber 3.8, Sugar 1.8, Protein 27.1
ENCHILADA CHICKEN SPAGHETTI SKILLET RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts. Tip: Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.
SMOKY CHICKEN ENCHILADA SKILLET
Here in Texas, we love our Mexican food, and this is a family favorite. It's quick and easy, and requires no rolling up of enchiladas or baking. -Carolyn Collins, Freeport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chiles and chipotle pepper. Add tortillas and 1 cup cheese., Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream.
Nutrition Facts : Calories 452 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1206mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
CHICKEN ENCHILADA SKILLET
Steps:
- 1. Preheat oven to 400ºF (200ºC). Cook sausage in All White Ceramic 11" Covered Skillet over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Skillet to heat. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally. Remove Skillet from heat. 2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes. Yield: 12 servings of Nutrients per serving: Calories 270, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g
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 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
CHICKEN ENCHILADA SKILLET RECIPE - (4.5/5)
Provided by Sandyhstn
Number Of Ingredients 7
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 enchilada and tomato sauces 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.
CHEESY ENCHILADA RICE SKILLET
I had some leftover brown rice already cooked, and I wanted to mix it up a bit. This was terrific. Absolutely loved it. Recipe courtesy of budgetsavvydiva.com. Serving size is estimated.
Provided by AmyZoe
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook rice according to the instructions on the box.
- In another large skillet heat olive oil and add garlic, onion, and bell pepper.
- Cook for 5 minutes. Add rice, salt, pepper, black beans, corn, enchilada sauces, chili powder, salt, pepper, cumin. Mix and wait 5 minutes.
- Add cheese to the top. Cover and heat until cheese is completely meted. Garnish with cilantro.
Nutrition Facts : Calories 301.3, Fat 12.2, SaturatedFat 6.6, Cholesterol 34.6, Sodium 839.1, Carbohydrate 36.1, Fiber 4, Sugar 6.7, Protein 12.4
BEEF ENCHILADA SKILLET RECIPE - (4.5/5)
Provided by á-11135
Number Of Ingredients 13
Steps:
- Brown ground beef in a 10-inch skillet. Drain the beef and add in the onion and sauté for 3-4 minutes. Add in the garlic, taco seasoning, chili powder, salsa, enchilada sauce, whipping cream and 1 cup broth. Stir well and add the pasta, again stir and then add in the beans. Reduce heat to medium and cook, stirring often, covered for 20 minutes or until pasta is cooked. You will need to add more broth as you go and the pasta absorbs the liquid. Once the pasta is done, top with the cheese, cover and remove from heat. Allow the cheese to melt and top with the sliced green onion.
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