Stove Top Cheese Enchiladas Pampered Chef Recipes

SKILLET ENCHILADAS

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.

STOVE TOP CHEESE ENCHILADAS - PAMPERED CHEF

Steps:

• For sauce, place chiles and water into Large Micro-Cooker®; microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through.
• Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker®; microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well.
• Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions® Small Square Plates.
• Cook's Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450°F Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.

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

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.