Easy Enchilada Skillet
A one pan enchilada recipe that gives you all the traditional enchilada flavors without all the work. Just 7 simple ingredients and 30 minutes!
You can add chicken to delicious chicken enchilada skillet!
yellow or white onions
fresh garlic cloves
cans red enchilada sauce
shredded cheddar cheese
could also use colby jack, pepper jack, or monterey jack
Optional Add Ins for Variations
shredded or diced chicken
for chicken enchilada skillet
for beef and cheese enchilada skillet
can whole pinto beans, drained and rinsed
for bean and cheese enchilada skillet
avocado, green onions, cilantro, sour cream, jalapeno, guacamole
In a large high sided skillet (that has a lid) saute the 1 cup diced onions and 3 chopped garlic cloves in 1 tbsp olive oil, over medium low heat. Just until softened, about 5 minutes.
Pour in 1 cup chicken broth and two 10 ounce cans of red enchilada sauce.
(If you are using 1 cup shredded or diced chicken, add that now)
Bring to a boil over medium heat.
Lower the heat to low and nestle the tortillas into the sauce.
Cover the pan with the lid and let simmer for 10 minutes.
Remove the lid and sprinkle the tortillas with 1 ½ cups shredded cheese.
Pop the lid back on and simmer for 5 minutes, until the cheese is melted and gooey!
Let the pan sit uncovered, off the heat, for 5 minutes before serving.
Top with your favorite toppings and enjoy!
If you like a bean and cheese enchilada or beef enchilada you can make those changes!
For bean and cheese add a can of drained and rinsed whole pinto beans where it says to add the chicken in the recipe.
For beef and cheese add ½ lb ground beef and brown/crumble when you cook the onions. Drain excess grease before moving on in the recipe.
Recipe found at Mom's Dinner - momsdinner.net