Enchilada Skillet – Spend With Pennies

Rooster, beans, and veggies are cooked in enchilada sauce, blended with tortilla strips and topped with a great deal of melty cheese for a delish single-pan dinner!

Ingredient Ideas for Enchilada Skillet

• Meat: Cooked chicken, turkey, beef, steak, or pork can all be used on this recipe for good outcomes each time. Omit the meat for further beans or quinoa for a vegetarian dish.
• Tortillas: Corn tortilla strips absorb the sauce and supply carb satisfaction, like noodles in a casserole. Crushed tortilla chips, Fritos, or flour tortilla strips will also be used.
• Greens: Bell peppers and onions add colour and savory taste to this enchilada skillet. Corn niblets, diced tomatoes, or a vegetable medley will be tossed in as properly.
• Beans: Make sure you drain and rinse canned beans earlier than utilizing. Black beans, pinto beans, kidney beans, or any combo of beans can be utilized!

Tasty Toppings

Something that goes on a taco can go on an enchilada skillet! Attempt a dollop of salsa, bitter cream, and a few sliced black olives, jalapenos, inexperienced chilis, inexperienced onions, or guacamole. Crumble some tortilla chips or Fritos on high for a satisfying crunch.

Leftover Enchiladas?

Hold leftover enchilada skillet in a lined container within the fridge for as much as 3 days and reheat parts within the microwave or bake in a casserole dish lined with foil. Serve leftover enchiladas on a mattress of greens or rolled right into a tortilla for a tasty meal on the go.

Freeze parts in zippered luggage for as much as 1 month and thaw in a single day within the fridge earlier than reheating.

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Enchilada Skillet

Shredded rooster simmers with beans and tortilla strips in a daring enchilada sauce with numerous melted cheese.

Prep Time 15 minutes minutes

Prepare dinner Time 15 minutes minutes

Whole Time 30 minutes minutes

Prepare dinner ModeForestall your display from going darkish

• Preheat the broiler to excessive warmth (500°F).

• Minimize the tortillas into ½ -inch strips and put aside.

• In a 12-inch skillet, warmth the olive oil over medium warmth. Add the bell pepper, onion, chili powder, and cumin. Prepare dinner till softened, about 4 minutes.

• Stir within the rooster, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or till barely thickened.

• Add the tortilla strips and stir to mix, separating the strips from one another. High with cheese and broil for two to three minutes or till the cheese is melted. Add toppings as desired and serve.

• Optionally available toppings embrace bitter cream, cilantro, diced tomato, diced crimson onion, jalapeno, and/or avocado.
• Retailer leftovers within the fridge for 3-4 days, or within the freezer for as much as 1 month.

Energy: 253 | Carbohydrates: 6g | Protein: 25g | Fats: 14g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Ldl cholesterol: 70mg | Sodium: 322mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1308IU | Vitamin C: 39mg | Calcium: 342mg | Iron: 1mg

Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Rooster, Dinner, Lunch, Essential Course

Delicacies American, Mexican

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