Cheesy Chicken Enchilada Skillet Recipes

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CHICKEN ENCHILADA SKILLET



Chicken Enchilada Skillet image

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

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cans (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

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



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.

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

CHEESY ENCHILADA CHICKEN



Cheesy Enchilada Chicken image

We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes.

Provided by By Deborah Harroun

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups milk
1 can (10 oz) Old El Paso™ enchilada sauce
1 cup shredded Monterey jack cheese (4 oz)
1 tablespoon olive oil
Salt and pepper
4 boneless skinless chicken breasts (about 1 1/2 lb)

Steps:

  • Heat oven to 375°F.
  • In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook about 3 minutes or until softened. Sprinkle in flour. Cook and stir 1 minute. With whisk, gradually beat in milk, cooking 5 to 7 minutes or until mixture is slightly thickened. Stir in enchilada sauce. Add cheese; cook until cheese is melted, stirring occasionally.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken breast; place in skillet. Cook about 4 minutes on each side or until chicken is browned. Transfer chicken to ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
  • When cheese is melted in sauce, pour over chicken.
  • Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If desired, serve with Old El Paso® rice and beans.

Nutrition Facts : ServingSize 1 Serving

EASY CHICKEN ENCHILADA SKILLET



Easy Chicken Enchilada Skillet image

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

4 cups shredded cooked chicken
3 cups enchilada sauce
1 (15 ounce) can Southwestern-style black beans
1 medium green bell pepper, diced
2 jalapeno peppers, diced
12 (6 inch) corn tortillas, torn into pieces
1 (8 ounce) container light sour cream
1 (8 ounce) package shredded Mexican cheese blend, or to taste
¾ cup chopped fresh cilantro
2 avocados, sliced

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

SUPER-EASY CHICKEN ENCHILADA SKILLET



Super-Easy Chicken Enchilada Skillet image

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

1 tablespoon oil
1 lb skinless chicken breast half, cut into bite size pieces
1 (14 1/2 ounce) can chicken broth
1/4 cup ranch dressing
2 tablespoons flour
6 flour tortillas, cut into small pieces
1 cup four-cheese Mexican blend cheese
1/2 cup salsa

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

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 diced onion
2 cloves chopped garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1 jar salsa
1/2 cup sour cream
4 corn tortillas
4 cups shredded cooked chicken (from rotisserie chicken)
1/2 can corn
1 cup shredded Mexican cheese blend

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



30-Minute Chicken Enchilada Skillet image

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

1 pound chopped boneless chicken breast
3 tablespoons olive oil
1 (1 ounce) packet taco seasoning
1 cup salsa
1 large onion, diced
1 medium green bell pepper, diced
1 bunch fresh cilantro, stems removed and leaves chopped
1 cup shredded Mexican-blend cheese
4 (8 inch) flour tortillas, warmed

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

CHEESY ENCHILADA CHICKEN



Cheesy Enchilada Chicken image

This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.

Provided by knitaholic

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 3

2 boneless chicken breasts
5 ounces enchilada sauce
1/2 cup shredded cheese, your choice

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with Pam.
  • Place chicken breasts in bottom of dish.
  • Pour enchilada sauce evenly over chicken.
  • Bake for 30 minutes.
  • Sprinkle with cheese after 30 minutes.
  • Place chicken back in oven until cheese melts.

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