Bonnies Poco Enchilada Skillet Recipes

ONE PAN CHICKEN ENCHILADA SKILLET

Steps:

• In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
• Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
• Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

SKILLET ENCHILADAS

Steps:

• Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
• Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
• Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
• Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.

BONNIE'S POCO ENCHILADA SKILLET

Steps:

• Preheat the oven to 350 degrees. Spray a small 6 1/2 inch Corning Ware skillet with kitchen spray. Read directions through before beginning.
• Grate the Monterey Jack cheese.
• Saute the chopped onion over medium heat in a small fry pan until it starts to turn brown.
• Turn the heat to low and add the shredded, roasted chicken. Add an ounce of reserved enchilada sauce, green diced chilis, cumin, cilantro, and salt and pepper to taste. Mix gently together and heat through.
• The Tortillas Place enough oil in a 6 inch fry pan, and when it is hot (not smoking) dip each tortilla in the hot oil, turn with spatula and dip the other side, just until the tortilla is flexible. Remove tortillas and set aside.
• The Layering Place one hot tortilla in the Corning Ware skillet, and add half of the chicken mixture on top of the tortilla, half of the cheese, and half of the enchilada sauce. Then top it with another hot tortilla and half of the chicken mixture on top of the tortilla, add half of the cheese. Add the remaining ounce of reserved sauce to this layer.
• Finish layering: Top with the last hot tortilla and pour the remaining sauce over the top of the skillet. Make sure the dish is covered in sauce. It will run down the inside of the dish. Add the 3 tablespoons of cheese to the top and place the dish in the oven. Bake in a preheated 350 degree oven for 15 to 20 minutes until the dish starts to bubble. Don't overcook. It takes 20 minutes in my oven, but each oven is different.
• To Serve Let the dish sit for about 5 minutes to set before cutting and serving.
• Garnish each serving with black olives, a slice of avocado, grape tomatoes, and sour cream. Sprinkle with green onions if desired. Enjoy!

BONNIE'S CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.