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.

BONNIE'S EASY BEEF AND CHEESE ENCHILADAS

Steps:

• Pre-heat the oven to 350 degrees.
• Get all the ingredients on the counter before you begin. I used a Copper Chef pan to bake the enchiladas which is about 9 X 9 inches square. You can use any similar size pan or baking dish.
• ZAP 'EM! Wrap four large organic tortillas in paper towels and set them in the microwave. Zap for 15 seconds. Leave them covered and in the oven.
• Chop the onions.
• COOK MEAT AND ONIONS In a medium skillet over med high heat, fry the hamburger, breaking it up with a spatula. When it turns gray, add the chopped onion.
• SEASON I just sprinkle the seasonings without measuring. You may want more, so taste after adding. Add the seasonings: 1/4 teaspoon of each, garlic powder, cumin, and cilantro. Salt and pepper to taste, and cook until the meat is done. Set aside.
• THE SECRET INGREDIENT Add the 1/2 cup of Tostitos mild salsa Stir in, and set pan aside. (This brand of salsa is amazing in these enchiladas. Others, not so much.)
• La Victoria is the brand of enchilada sauce I use. It is a mild sauce. You can always add more heat, but you can't take it out. :) I have tried other brands, we prefer this one.
• SAUCE Pour almost half of the red enchilada sauce in the pan.
• MAKE ENCHILADAS Take a warm tortilla in your hand ( or fill it on a cutting board) and put about three heaping tablespoons of the meat mixture down the center of the tortilla..
• CHEESE This is the brand of cheese I use: Tillamook, Farm Style, 4 cheese, thick grated. (It is incredible in enchiladas!)
• Add two tablespoons grated cheese on top of the meat
• ROLL 'EM! Roll the enchiladas and put them seam down in the pan on top of the sauce. Finish rolling the rest of the enchiladas. Organic tortillas aren't as pliable as regular tortillas, so I wrap them loose.
• SAUCE Pour the remainder of the sauce over the enchiladas.
• MORE CHEESE Place a wide row of the remaining cheese down the center of the enchiladas. (It spreads as it cooks)
• BAKE 'EM! Cover the pan with foil tightly. Bake the enchiladas at 350 degrees for 25 to 30 minutes. Serve immediately.
• GARNISH Serve with sour cream, green olives, a garnish of green onions and fresh cilantro with sliced avocados and cherry tomatoes. Serving suggestion: refried beans.
• EAT 'EM Here is what it looks like. Enjoy!