All In One Pan Chicken Enchiladas Recipes

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

One-Pan Sour Cream Chicken Enchilada Skillet image

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

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
⅛ teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

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

ALL-IN-ONE-PAN CHICKEN ENCHILADAS

All-in-One-Pan Chicken Enchiladas image

Great for a quick throw-together weeknight meal. Easy to add and subtract ingredients and make it your own. No extra dishes to clean! Serve enchiladas with lettuce, tomatoes, and green onions on top.

Provided by sillybakedbunny

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 4

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil, or more to taste
4 boneless chicken breast halves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ teaspoons lemon juice
1 (15 ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
½ white onion, diced
5 (6 inch) corn tortillas, cut into strips
1 (10.5 ounce) can cream of chicken soup
½ (8 ounce) package cream cheese
½ cup shredded Cheddar cheese
¼ cup sour cream

Steps:

Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 42.8 g, Cholesterol 130.5 mg, Fat 29.4 g, Fiber 10.6 g, Protein 44.1 g, SaturatedFat 13.7 g, Sodium 1234.5 mg, Sugar 3 g

ONE-PAN ENCHILADA PASTA

One-Pan Enchilada Pasta image

Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal.

Provided by Deborah Harroun

Categories Entree

Time 43m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 cups cooked, shredded chicken
2 cans (10 oz each) Old El Paso™ mild red enchilada sauce
1 cup chicken broth
8 oz rigatoni, or other short cut pasta
1 1/2 cups shredded cheddar cheese, divided
desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)

Steps:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
Serve topped with desired toppings.

Nutrition Facts : Calories 620, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g

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