Cheesy Chicken Enchilada Skillet Recipes

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CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

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

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

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.

ENCHILADA SKILLET



Enchilada Skillet image

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

2 tablespoons salted butter
1 red onion, chopped
2 Roma tomatoes, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
One 15-ounce can black beans, drained
One 15-ounce can red enchilada sauce
3 cups shredded rotisserie chicken
10 corn tortillas, cut into fourths
2 cups grated Cheddar-jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1/2 cup sliced black olives
1 avocado, diced
2 limes, cut into wedges

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.

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