Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, my one skillet enchilada. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
My one Skillet Enchilada is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. My one Skillet Enchilada is something that I’ve loved my entire life.
One Skillet Green Chile Enchilada Chicken and Rice. We recently got back from a cruise on the Caribbean and while I could really write five separate posts on the pros and cons of cruises, I will spare you. This super easy Skillet Enchiladas recipe will become a family favorite! Ground beef, black beans, a flavorful enchilada sauce, tortillas and cheese come One-pan dinners are the best, there is no way around it.
To get started with this particular recipe, we have to prepare a few components. You can cook my one skillet enchilada using 9 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make My one Skillet Enchilada:
- Get 1 can black beans drained and rinsed
- Take 4 poblano chiles charred, seeded and diced or one can of minced green chilies
- Prepare 2 cups shredded cheese (mix of Monterey Jack and cheddar) I used pepper Jack cheese and cheddar
- Get 2-3 cups shredded chicken
- Prepare 3 diced green onions
- Prepare 1/2 cup chopped cilantro
- Make ready 1/2 white onion diced
- Make ready 6 yellow corn tortillas cut into triangles
- Make ready I can of red enchilada sauce
With minimal effort, you can be enjoying the tastes of Mexico in under an hour! This One Skillet Enchiladas recipe is perfect for people running short on time, but are craving something big on flavor. This one is a ridiculously tasty, one-pan skillet enchilada situation. It's spicy, creamy, cheesy, and definitely easier than pie.
Instructions to make My one Skillet Enchilada:
- Preheat the oven to 375 degrees In a 10 inch skillet sauté the white onion and chopped fresh poblano chilies until softened, about 10 minutes. Take off the heat. To the skillet add the chicken, 1 can of red enchilada sauce, 1 1/2 cups of shredded cheese, cut yellow corn tortillas, 1 can of drained and rinsed black beans, and mix well. Top with remaining cheese and bake in a 375 degree oven for 30 minutes. Remove from the oven and top with the chopped green onions and minced cilantro.
- Ready to serve and ENJOY!
This one is a ridiculously tasty, one-pan skillet enchilada situation. It's spicy, creamy, cheesy, and definitely easier than pie. Please don't be alarmed by the lengthy amount of steps - it's really just about making the sauce, layering the thing together and baking. I have a new baby boy. My attention is……well, very divided these days.
So that’s going to wrap it up for this exceptional food my one skillet enchilada recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!