How To Make Chicken Enchiladas In A Cast Iron Skillet

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 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 (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 floor cumin

Ground cumin is a spice that has a warm, earthy flavor with a slight citrus note. It is made by grinding cumin seeds right into a fine powder. Cumin is a typical 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 blended with other spices, corresponding to chili powder, oregano, and salt, to create a flavorful and fragrant blend.

When selecting ground cumin, search for a spice that’s fresh and has a robust aroma. Avoid cumin that’s old or has been saved in a moist place, as it may have lost its taste.

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 are 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 typical 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 warm, slightly spicy taste. It is a flexible 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 large bowl, combine together the chicken, salsa , cheese, sour cream chicken enchiladas sauce cream, and seasonings.

2. Spread about 1/2 cup of the chicken mixture down the middle of every tortilla.

3. Roll up the tortillas tightly and place them seam aspect down within the ready 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 favorite toppings, similar to sour cream, salsa, guacamole, or shredded lettuce.

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

1. Preheat oven to 350 degrees F (175 levels 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 till browned on both sides.

Heat a big cast iron skillet over medium heat.

Add chicken breasts and prepare dinner until browned on either side.

Remove chicken from skillet and shred into bitesized pieces.

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

In a large bowl, mix 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 of cup of the filling down the center of every tortilla. Roll up tortillas and place within the ready skillet.

Spread 1/2 cup of the filling down the middle of every tortilla.

Roll up tortillas and place in the ready 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 warmth, stirring often.

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

Remove the sauce from the heat and stir in the shredded chicken.

In a medium saucepan, combine soup, tomatoes, water, chili powder, cumin, salt, and pepper.

To make the sauce, combine the following ingredients in a medium saucepan:

– 1 can (10.seventy five ounces) condensed cream of chicken soup

– eight ounces tomato sauce

– half of cup water

– 1 teaspoon chili powder

– 1 teaspoon cumin

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

Bring to a simmer over medium warmth, stirring often.

Instructions:

Bring to a simmer over medium warmth, stirring sometimes.

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 prepare dinner till 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 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 in the skillet.

Once the filling has been positioned in the tortillas, roll the tortillas into enchiladas and place them seam aspect down in the skillet.

After the enchiladas have been placed within 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 5 minutes before serving.

Instructions

Remove from oven and let stand for 5 minutes before serving.