One Pan Chicken Enchilada Bake Recipes

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

Steps:

• Heat olive oil over medium high heat in large skillet.
• Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
• Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
• Add bell peppers and cook for a further 2 minutes.
• Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
• Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
• Meanwhile, shred or roughly chop chicken.
• When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
• Serve, garnished with fresh cilantro/coriander if desired.

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

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.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

ALL-IN-ONE-PAN CHICKEN ENCHILADAS

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.

ONE PAN ENCHILADA BAKE

Steps:

• Preheat oven to 350 degrees F. Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning. Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese. Place into oven and bake until golden brown and bubbly, about 25-30 minutes. Serve immediately, garnished with cilantro, if desired.

ONE PAN ENCHILADAS

Steps:

• In a large (12-inch) frying pan over high heat, brown the ground beef until it is no longer pink and drain fat.
• Add in black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt and pepper, then stir well to mix. Reduce heat to low heat, cover, and simmer for 10 minutes.
• Slice tortillas into strips (about 1-inch wide and 2-inches long). Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer an additional 5 minutes. Serve hot.
• Top with sour cream, avocado and green onions (optional)

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.

ONE PAN CHICKEN ENCHILADA CASSEROLE

Steps:

• In a large 12-inch skillet, cook the ground chicken until no longer pink. Add the cumin and oregano and stir well.
• Add the enchilada sauce, salsa, water, black beans, and sliced zucchini and simmer over medium heat until the sauce thickens slightly, about 3 minutes.
• Reduce the heat to low. Add the tortilla strips and stir well to combine. Sprinkle the cheese over the top and place a lid over the pan to melt the cheese.
• Remove from the heat and top with sour cream and other optional toppings as desired. Serve right away.

ONE PAN CHICKEN ENCHILADA BAKE

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 2-3 minutes, or until slightly softened. Add in minced garlic and stir to combine. Add taco seasoning, tomatoes, rice, and water. Stir to combine, then bring to a boil.
• Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender. While rice mixture is cooking, preheat oven to medium broil.
• Remove mixture from heat and stir in chicken, 1 cup of shredded cheese, and cilantro.
• Top mixture with quartered tortillas, and sprinkle remaining cup of shredded cheese on top. Broil for 3-4 minutes, or until cheese melts.
• Remove from oven and top with sour cream and more cilantro, if desired. Serve immediately.

ONE-PAN ENCHILADA PASTA

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.

ONE-POT CHICKEN ENCHILADA MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

ONE POT ENCHILADA CASSEROLE

Steps:

• In blender or processor, puree green chiles, lime juice and garlic. Set aside.
• In a 3 quart pot, heat cooking oil over medium. Add chicken, salt, pepper and garlic powder. Cook for about 5 minutes or until chicken is almost cooked through.
• Add green chile puree and water to pot. Bring to a boil.
• Add uncooked pasta, reduce heat to medium/low. Cover and simmer for 10-15 minutes or until pasta is done.
• Add cream cheese and stir until incorporated. Add black olives and stir.
• Remove from heat, sprinkle shredded cheese on top. Cover 2-3 minutes until cheese has melted.
• Serve with a dollop of Taco Bell Sour Cream Dip on top.