One Pan Enchilada Bake Recipes

ONE PAN ENCHILADA

Steps:

• Brown ground beef in a large skillet over medium heat. Drain off grease.
• Add the rinsed and drained black beans and enchilada sauce
• Stir mixture well, cover and reduce heat to low. Let simmer for 10 minutes.
• Add sliced tortilla strips, stir well, top with cheese and cover. Let mixture simmer 5-10 more minutes until cheese is melted.

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-POT ENCHILADA RICE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
• Add pepper and sauté 2-3 minutes or until peppers have softened.
• Add tomatoes and sauté 1 minute.
• Remove sauteed vegetables and set aside.
• Pour water into the skillet and wait for it to come to a boil.
• Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
• Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
• Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
• Add cheese on top (optional).
• Bake in a preheated oven for 20-25 minutes.
• Allow to cool for 5 minutes.
• Garnish with cilantro and avocado (optional).
• Enjoy!

ONE-POT ENCHILADA CASSEROLE

Steps:

• Brown the ground beef in a large saucepan on medium-high heat, stirring well. Midway through cooking, add the chopped onion. When the beef is cooked, drain, then add the taco seasoning.
• Add the black beans, salsa, corn, green chilies, enchilada sauce, and rice. Stir well.
• Reduce heat to low-medium and cook, stirring frequently, until the rice is cooked through. Be careful not to let the bottom scorch.
• When the rice is cooked through, remove from the heat and let sit for about 5 minutes.
• Serve over tortilla shells and top with desired toppings.

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-SKILLET GROUND BEEF ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat an 8-10 inch cast iron skillet over medium heat. See note below.
• Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
• Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
• Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
• Add in 2/3 of each cheese and stir to combine.
• Pour the mixture into a bowl and remove the skillet from the burner.
• Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don't burn.
• Place one tortilla into the skillet and cover with a spoonful of the sauce mixture.
• Add another tortilla and repeat the layering until you've used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
• Bake the casserole for 25-30 minutes and remove from the oven.
• Sprinkle with cilantro and add a dollop of sour cream if desired.

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.

SKILLET ENCHILADAS

Steps:

• Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
• Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
• Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
• Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.

SKILLET VEGGIE QUINOA ENCHILADA BAKE (VEGETARIAN, LOW FODMAP)

Steps:

• Preheat the oven to 400 degrees F.
• In a large overn-proof skillet, heat the oil over medium-high heat. Sauté the bell pepper and jalapeno until soft, about 5 minutes. Add the cumin and smoked paprika. Continue cooking until fragrant, 1 minute more. Fold in the uncooked quinoa, corn kernels and salt.
• Pour in the stock and salsa, and bring to a simmer.
• Remove from the heat and stir in half the cilantro and scallions.
• Transfer to the oven for 25 minutes, until most of the liquid is absorbed. Remove from the oven and fluff with a fork so some of the crispier bits on top get reincorporation. Smooth into an even layer again and sprinkle the top with cheese. Raise the oven temperature to 450 degrees F.
• Return to the oven until the top is lightly browned and the sides have developed a slight crust. Allow the casserole to sit for 5 minutes before serving. Garnish with diced avocado and the remaining cilantro and scallions.

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.

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 CASSEROLE

Steps:

• Preheat oven to 400 degrees
• In a large skillet add oil, onion, and garlic. Cook while stirring until fragrant. Season with salt. Add in taco seasoning and about 1/3 cup water and stir. Add in chicken, black beans, corn, tortilla strips, and enchilada sauce. Stir together. Top with shredded cheese and pop in the oven for 10-15 minutes
• Remove add whatever topping you would like and serve! Easy huh?

ONE-POT ENCHILADA PASTA

Steps:

• In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.