SKILLET ENCHILADAS
"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
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.
QUICK-FIX CHICKEN ENCHILADA SKILLET
Share the flavors your family loves with our Quick-Fix Chicken Enchilada Skillet. This Quick-Fix Chicken Enchilada Skillet is an easy, crowd-pleasing dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix cream cheese spread, 2 Tbsp. taco seasoning and milk until blended. Toss chicken with remaining taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
- Add beans and cream cheese mixture to skillet; cook and stir 2 min. or until heated through.
- Top with lettuce, pico de gallo and shredded cheese. Serve with chips.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
EASY CHICKEN ENCHILADA SKILLET
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
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
SKILLET ENCHILADA
"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. , Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 512 calories, Fat 27g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 955mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
SUPER-EASY CHICKEN ENCHILADA SKILLET
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
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
30-MINUTE CHICKEN ENCHILADA SKILLET
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
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
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