CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE
This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 500°F.
- Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
- Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
- Transfer the onion mixture to a large bowl; set aside the hot skillet.
- Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
- Fold in the tortillas, chicken, and beans until thoroughly coated.
- Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
- Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 497 kcal, CarbohydrateContent 38 g, ProteinContent 46.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 151 mg, SodiumContent 1296 mg, FiberContent 8 g, SugarContent 5.5 g
EASY RECIPES: CHICKEN RECIPES - CRYSTALANDCOMP.COM
Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.
Provided by CRYSTALANDCOMP.COM
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl mix the soups.
- Whisk well.
- Add the milk and pepper.
- Whisk well.
- Add the cooked chicken and the mixed vegetables.
- Mix and coat well with the soup mixture.
- Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
- Pour in your filling and distribute it evenly.
- Unroll the second pie crust.
- Place it over the top of the filling.
- The edges of the crust will hang over the pie plate and this is normal.
- Now, tuck the edges of the crust into the pie plate all the way around.
- Take a knife and cut holes into the top of the crust for ventilation.
- Brush the top of the crust with egg white (I used a whole egg- either is fine.)
- Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
- Serve it up.
Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat
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