One Pot Stove Top Enchiladas Summer Style Recipes

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ONE POT STOVE TOP ENCHILADAS - SUMMER STYLE



One Pot Stove Top Enchiladas - Summer Style image

These One Pot Stove Top Enchiladas are so easy to make and taste just like regular enchiladas! You can easily customize the ingredients to fit your tastes and they're even freezer friendly!

Provided by She Likes Food

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 17

3 teaspoons olive oil, divided
8 corn tortillas, cut into one inch pieces
1/2 yellow onion, small diced
1 small zucchini, small diced
1 small yellow squash, small diced
1 small red bell pepper, small diced
3/4 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 cup grated cheese, divided
1 1/2 cup enchilada sauce
Cilantro leaves for topping, if desired

Steps:

  • Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside.
  • Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
  • Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining 1/2 cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves, if desired.

Nutrition Facts : ServingSize 1/6, Calories 305 calories, Sugar 7 g, Sodium 1347.5 mg, Fat 9.5 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 9.5 g, Protein 16.2 g, Cholesterol 14.4 mg

15-MINUTE ONE-POT STOVETOP ENCHILADAS RECIPE



15-Minute One-Pot Stovetop Enchiladas Recipe image

With this recipe, you can take all the foods and flavors you love about an enchilada and enjoy them in a bowl and with just one cooking pot for easier cleanup?

Provided by Miriam Hahn,Mashed Staff

Categories     Lunch, Dinner

Time 15m

Number Of Ingredients 15

1 teaspoon oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 can black beans, rinsed and drained
1 cup corn
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon garlic powder
1 14-ounce can green enchilada sauce
6 small corn tortillas
2 cups cooked rice
¼ cup water
½ cup shredded cheese

Steps:

  • Add the oil to a large, deep, sauté pan and heat to high. Add onions and cook for 2 minutes.
  • Add the peppers and cook for 5 more minutes. If the pan gets dry, add a little water. While the peppers and onions are cooking, chop up the tortillas.
  • Add in the beans, corn, and spices. Stir, then add in the enchilada sauce and stir to blend.
  • Add in the tortillas, cooked rice, and water. Stir and let the tortillas soften for about 3 minutes, then add the cheese and stir again.
  • Eat as is or top with avocado, cilantro, and salsa.

Nutrition Facts : Calories 304 calories, Carbohydrate 53 g carbohydrates, Cholesterol 10 mg cholesterol, Fat 6 g fat, Fiber 10 g fiber, Protein 12 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 755 mg, Sugar 9 g, TransFat 0 g

ONE POT STOVE TOP ENCHILADAS RECIPE - (4.6/5)



One Pot Stove Top Enchiladas Recipe - (4.6/5) image

Provided by ngaldi

Number Of Ingredients 16

3 teaspoons olive oil, divided
8 corn tortillas, cut into one inch pieces
1/2 yellow onion, small diced
1 small zucchini, small diced
1 small yellow squash, small diced
1 small red bell pepper, small diced
1 clove garlic, minced
3/4 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 1/2 cup grated cheese, divided
1 1/2 cup enchilada sauce
Cilantro leaves for topping, if desired

Steps:

  • Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender. Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining ½ cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted.

SKILLET ENCHILADAS



Skillet Enchiladas image

"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/3 cup milk
1 to 2 tablespoons canned chopped green chilies
Canola oil
8 corn tortillas
2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided
1/2 cup chopped ripe olives

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

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