Chicken, beans and vegetables are cooked in tortilla sauce topped with melted Mexican cheese for a delicious single-tray dinner!
- smell: Crispy, cheesy Tex-Mex flavors blend together quickly in a skillet.
- Save time: Save time by using precooked chicken, pre-cut onions and garlic.
- Suggestions: Top with sour cream, green onions or avocado and add some cold cans or mojito pitchers to your homemade carnival!
- freezing: This recipe is perfect for freezing. Cool the frying pan well and store in an airtight container.
Ingredient tips for tortilla frying pan
- Meat: Cooked chicken, turkey, beef, steak or pork can all be used in this recipe and get the perfect result every time. Omit excess beans or quinoa meat.
- Tortillas: The corn cookies peel off the sauce and provide carbohydrate satisfaction, just like noodles in a casserole. Crushed tortillas, fries or flour tortillas can also be used.
- vegetable: Bell peppers and onions add color and delicious flavor to this hot sauce skillet. Corn flakes, diced tomatoes or vegetable medleys can also be tossed in.
- beans: Make sure to drain and rinse the canned beans before use. You can use black beans, pinto beans, kidney beans or any combination of beans!
Delicious toppings
Anything on the taco can be done on the tortilla frying pan! Try a ball of salsa, sour cream and some thinly sliced black olives, jalapeno, green chili, green onion or avocado sauce. Crashed some tortillas or fritos on the top to make it satisfying.
Leftover tortillas?
Place the remaining enchilada skillet in a lid container in the refrigerator for up to 3 days and reheat the portion in the microwave or bake in a casserole dish filled with foil. Place the remaining enchiladas on a bed of vegetable, or roll into tortillas for a delicious meal on the go.
Freeze it in the zipper bag for up to 1 month before reheating and melt in the refrigerator overnight.
More A Frying Pan Miracle
Have you tried this enchilada recipe? Be sure to comment and rate it below!
Chili frying pan
Use beans and tortilla chopped chicken to bring the chicken and tortillas with bold hot sauce sauce and lots of melted cheese.
Prevent the screen from becoming dark
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Preheat the broiler to high temperature (500°F).
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Cut the tortilla into ½-inch strips and set aside.
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In a 12-inch skillet, heat the olive oil over medium heat. Add pepper, onion, chili powder and cumin. Cook until tender, about 4 minutes.
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Stir the chicken, beans and enchilada sauce and cook for 3 to 4 minutes, or until slightly thickened.
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Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and bake for 2 to 3 minutes, or until cheese melts. Add toppings as needed and provide.
- Optional toppings include sour cream, coriander, diced tomatoes, diced red onions, jalapeno and/or avocado.
- Store leftovers in the refrigerator for 3-4 days or in the refrigerator for up to 1 month.
Calories: 253 | carbohydrate: 6g | protein: 25g | Fatty: 14g | Saturated fat: 5g | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | cholesterol: 70mg | sodium: 322mg | Potassium: 300mg | fiber: 2g | sugar: 2g | Vitamin A: 1308IU | Vitamin C: 39mg | calcium: 342mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, lunch, main course
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