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 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 floor 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

1/2 cup water

– half cup water

1 tablespoon chili powder

Ingredients:

1 tablespoon chili powder

1 teaspoon ground cumin

Ground cumin is a spice that has a warm, earthy flavor with a slight citrus observe. It is made by grinding cumin seeds right into a fine powder. Cumin is a typical ingredient in many Middle Eastern, Indian, and Mexican dishes.

In this recipe, floor cumin is used to add taste to the chicken enchilada filling. It is blended with different spices, such as chili powder, oregano, and salt, to create a flavorful and fragrant blend.

When selecting floor cumin, search for a spice that’s contemporary and has a strong aroma. Avoid cumin that is old or has been saved in a damp place, as it may have misplaced its taste.

1/2 teaspoon salt

The recipe calls for half of teaspoon of salt.

If you’re utilizing unsalted butter, add 1/4 teaspoon salt to the skillet before cooking the chicken.

If you would possibly be 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 common spice used to add a bit of warmth and depth of taste to dishes. It is produced from the dried berries of the Piper nigrum plant, which is native to India. Black pepper has a slightly pungent aroma and a warm, barely spicy taste. It is a versatile spice that can be utilized in all kinds of dishes, including soups, stews, sauces, and meat dishes.

Instructions

To Make the Enchiladas:

1. In a big bowl, mix together the chicken, salsa , cheese, sour cream chicken enchilada recipe cream, and seasonings.

2. Spread about half of cup of the chicken combination down the center of each tortilla.

3. Roll up the tortillas tightly and place them seam facet down within the prepared skillet.

4. Pour the remaining enchilada sauce over the tortillas.

5. Sprinkle with the remaining cheese.

6. Bake in the preheated oven for 20 minutes, or till the cheese is melted and bubbly.

7. Let stand for 5 minutes before serving.

8. Top with your favorite toppings, corresponding to sour cream, salsa, guacamole, or shredded lettuce.

Preheat oven to 350 degrees F (175 degrees C).

1. Preheat oven to 350 degrees F (175 degrees C).

Season chicken breasts with salt and pepper.

Heat a large forged iron skillet over medium heat. Add chicken breasts and cook until browned on each side.

Heat a large cast iron skillet over medium heat.

Add chicken breasts and prepare dinner till browned on each side.

Remove chicken from skillet and shred into bitesized pieces.

Instructions: Remove chicken from skillet and shred into bitesized pieces.

In a large bowl, mix chicken, black beans, corn, tomatoes, cheddar cheese, and Monterey Jack cheese.

In a large bowl, mix 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 ready skillet.

Spread half of cup of the filling down the center of each tortilla.

Roll up tortillas and place within the prepared skillet.

To Make the Sauce:

In a medium saucepan, whisk together the enchilada sauce, diced tomatoes, tomato paste, chili powder, cumin, oregano, and salt.

Bring the sauce to a simmer over medium heat, stirring sometimes.

Reduce heat to low and simmer for quarter-hour, or till the sauce has thickened slightly.

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, combine the next ingredients 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 heat, stirring sometimes.

Instructions:

Bring to a simmer over medium heat, stirring occasionally.

To Assemble and Bake:

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a big skillet over medium heat.

3. Add chicken and prepare dinner 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 combination to a simmer and prepare dinner for five minutes, or till sauce has thickened.

8. Return chicken to skillet and stir to coat with sauce.

9. Pour mixture right into a greased 9×13-inch baking dish.

10. Top with cheese and bake for 20 minutes, or till 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 in the tortillas, roll the tortillas into enchiladas and place them seam aspect down in the skillet.

After the enchiladas have been positioned within the skillet, pour the sauce over them.

Finally, sprinkle the cheese over the enchiladas, cover the skillet with a lid, and bake for 20 minutes.

Bake in the preheated oven for 2025 minutes, or till the sauce is bubbly and the cheese is melted.

Bake in the preheated oven for 20-25 minutes, or until 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.