How To Make Chicken Enchiladas In A Cast Iron Skillet
Ingredients
For the Enchiladas:
1 cup shredded cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can diced green chilies, undrained
1 cup enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 corn tortillas
For the Sauce:
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts
Ingredients:
1 pound boneless, skinless chicken breasts
1 (15 ounce) can black beans, rinsed and drained
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
Ingredients:
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 cup shredded cheddar cheese
Ingredients
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Ingredients for Making Chicken Enchiladas in a Cast Iron Skillet:
1/2 cup shredded Monterey Jack cheese
12 corn tortillas
Ingredients
12 corn tortillas
For the Sauce:
Ingredients, For the Sauce:
2 tablespoons olive oil
1/2 onion, diced small
1 jalapeño, minced (remove seeds and ribs for milder heat)
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth
1 (10.seventy five ounce) can condensed tomato soup
• Tomato Purée (Water, Tomato Paste), Water, High Fructose Corn Syrup, Less than 2% of: Salt, Sugar, Citric Acid, Onion Powder, Spices, Natural Flavor.
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1/2 cup water
– 1/2 cup water
1 tablespoon chili powder
Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
Ground cumin is a spice that has a heat, earthy taste with a slight citrus observe. It is made by grinding cumin seeds into a fantastic powder. Cumin is a common ingredient in plenty of Middle Eastern, Indian, and Mexican dishes.
In this recipe, floor cumin is used to add flavor to the chicken enchilada filling. It is mixed with other spices, similar to chili powder, oregano, and salt, to create a flavorful and aromatic blend.
When selecting floor cumin, search for a spice that is contemporary and has a powerful aroma. Avoid cumin that’s old or has been saved in a humid place, as it might have lost its flavor.
1/2 teaspoon salt
The recipe calls for half of teaspoon of salt.
If you may be using unsalted butter, add 1/4 teaspoon salt to the skillet earlier than cooking the chicken.
If you’re utilizing salted butter, no salt is needed.
1/4 teaspoon black pepper
The fourth ingredient is 1/4 teaspoon of black pepper. Black pepper is a standard spice used to add a bit of heat and depth of taste to dishes. It is made from the dried berries of the Piper nigrum plant, which is native to India. Black pepper has a barely pungent aroma and a heat, slightly spicy flavor. It is a flexible spice that can be used in all kinds of dishes, together with soups, stews, sauces, and meat dishes.
Instructions
To Make the Enchiladas:
1. In a big bowl, combine collectively the chicken, salsa , cheese, sour cream, and seasonings.
2. Spread about half cup of the chicken combination down the middle of each tortilla.
3. Roll up the tortillas tightly and place them seam aspect down in the prepared skillet.
4. Pour the remaining enchilada sauce over the tortillas.
5. Sprinkle with the remaining cheese.
6. Bake within the preheated oven for 20 minutes, or till the cheese is melted and bubbly.
7. Let stand for 5 minutes before serving.
8. Top together with your favourite toppings, such as sour cream chicken enchilada casserole cream, salsa, guacamole, or shredded lettuce.
Preheat oven to 350 levels F (175 degrees C).
1. Preheat oven to 350 levels F (175 degrees C).
Season chicken breasts with salt and pepper.
Season chicken breasts with salt and pepper.
Heat a large forged iron skillet over medium heat. Add chicken breasts and cook dinner until browned on either side.
Heat a big cast iron skillet over medium heat.
Add chicken breasts and cook dinner till browned on each side.
Remove chicken from skillet and shred into bitesized pieces.
Instructions: Remove chicken from skillet and shred into bitesized items.
In a big bowl, combine chicken, black beans, corn, tomatoes, cheddar cheese, and Monterey Jack cheese.
In a large bowl, combine chicken, black beans, corn, tomatoes, cheddar cheese, and Monterey Jack cheese
Spread half cup of the filling down the center of each tortilla. Roll up tortillas and place in the prepared skillet.
Spread 1/2 cup of the filling down the center of every tortilla.
Roll up tortillas and place in the prepared skillet.
To Make the Sauce:
In a medium saucepan, whisk collectively the enchilada sauce, diced tomatoes, tomato paste, chili powder, cumin, oregano, and salt.
Bring the sauce to a simmer over medium heat, stirring often.
Reduce heat to low and simmer for 15 minutes, or till the sauce has thickened barely.
Remove the sauce from the warmth and stir in the shredded chicken.
In a medium saucepan, mix soup, tomatoes, water, chili powder, cumin, salt, and pepper.
To make the sauce, mix the next components in a medium saucepan:
– 1 can (10.75 ounces) condensed cream of chicken soup
– 8 ounces tomato sauce
– half cup water
– 1 teaspoon chili powder
– 1 teaspoon cumin
– half teaspoon salt
– 1/4 teaspoon black pepper
Bring to a simmer over medium warmth, stirring sometimes.
Instructions:
Bring to a simmer over medium warmth, stirring occasionally.
To Assemble and Bake:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a big skillet over medium warmth.
3. Add chicken and cook until browned on all sides.
4. Remove chicken from skillet and set aside.
5. Add onion and bell pepper to skillet and cook till softened.
6. Stir in enchilada sauce and chili powder.
7. Bring mixture to a simmer and prepare dinner for 5 minutes, or till sauce has thickened.
8. Return chicken to skillet and stir to coat with sauce.
9. Pour combination right into a greased 9×13-inch baking dish.
10. Top with cheese and bake for 20 minutes, or until cheese is melted and bubbly.
11. Serve with sour cream, salsa, and guacamole, if desired.
Pour the sauce over the enchiladas within the skillet.
Once the filling has been placed within the tortillas, roll the tortillas into enchiladas and place them seam aspect down in the skillet.
After the enchiladas have been positioned in the skillet, pour the sauce over them.
Finally, sprinkle the cheese over the enchiladas, cowl the skillet with a lid, and bake for 20 minutes.
Bake within the preheated oven for 2025 minutes, or until the sauce is bubbly and the cheese is melted.
Bake in the preheated oven for 20-25 minutes, or till the sauce is bubbly and the cheese is melted.
Remove from oven and let stand for five minutes earlier than serving.
Instructions
Remove from oven and let stand for 5 minutes before serving.