Quick Enchilada Skillet

"A quicker and easier alternative to rolled enchiladas."
 
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photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
Ready In:
25mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Spray large skillet with cooking spray.
  • Add tortillas, onions and chicken to skillet. Cook over medium-high heat for about 7 minutes, stirring frequently or until tortillas are crisp and lightly browned.
  • Add the black beans, tomato sauce, and enchilada sauce; mix well. Cover skillet and cook for about 5 minutes.
  • Stir once again.
  • Top with the cheese. Cover skillet for about 1 minute to melt the cheese.
  • Remove from heat.
  • Scatter dallops of sour cream around on top of the cheese. Sprinkle the dallops with the cilantro.
  • Serve.

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Reviews

  1. I was worried to try this out on the fam--I never know anymore if something is going to be a hit or a bomb. I had to use Ro-tel tomatoes in place of tomato sauce and enchilada sauce because that was all I had. Everyone loved this!! I think the enchilada sauce and tomato sauce combo would have made this even better, so I will do that next time. Thanks for getting me through another meal with picky teenagers! KCShell
     
  2. Such a quickie dinner! We love enchiladas in our house but this is a perfect alternative if you don't want to heat the oven up or take time to roll up the tortillas. This time we kept it vegetarian--doubled the beans and added some corn Served with diced lettuce and tomatoes. My non-eating 5 year old even ate it without having to remind her to eat a hundred times!
     
  3. My family loved it. My 8 year old daughter wanted to take the leftovers to school for lunch the next day. Will be adding to regular rotation.
     
  4. I had to cook the chicken to use in this dish. While it was cooking I browned the tortilla pieces in the oven. I thought the sauce was a little plain so I added some salt, pepper, garlic powder, cayenne, & seasoning salt to it. Very easy to make. Thanks Parsley
     
  5. This was very good. I wasn't sure as I was cooking it, it looked a little goopy but it tasted great. Made it with spanish rice and pico de gallo. Is definately going in monthly rotation. Thanx!
     
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Tweaks

  1. I was worried to try this out on the fam--I never know anymore if something is going to be a hit or a bomb. I had to use Ro-tel tomatoes in place of tomato sauce and enchilada sauce because that was all I had. Everyone loved this!! I think the enchilada sauce and tomato sauce combo would have made this even better, so I will do that next time. Thanks for getting me through another meal with picky teenagers! KCShell
     

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