One Pan Enchiladas Recipes

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.

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 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.

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 SOUR CREAM CHICKEN ENCHILADA SKILLET

Steps:

• In a large skillet, heat margarine over medium heat until melted.
• Whisk in flour and cook for 1 minute.
• Whisk in chicken broth.
• Continue stirring until smooth and thickened, about 2 to 3 minutes.
• Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
• Bring to a simmer, then reduce heat to low.
• Cover and cook about 15 minutes or until chicken is cooked through.
• Stir sour cream into the sauce.
• Add tortilla pieces to the sauce and stir until combined.
• Top sauce with the grated cheese.
• Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.

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-PAN SHRIMP ENCHILADAS VERDE

Steps:

• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
• Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
• Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
• Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.

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 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.