CAST IRON SKILLET COSTCO RECIPES

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CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE



Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

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

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can low sodium black beans, rinsed and drained
3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
jalapeño peppers and chopped fresh cilantro (for serving (optional))

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: Chicken Recipes - CrystalandComp.com image

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

2 cups, cooked diced or shredded chicken
1 (10 oz) can cream of potato soup
1 (10 oz) can cream of celery soup
2 cups frozen vegetables
3/4 of a soup can of milk
2 unrolled, refrigerated pie crusts
1 egg white
pepper to taste (I do fresh cracked pepper.)

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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