There are so many different forms of enchiladas and they are all so amazing. Skillet Enchiladas are really like a lazy cook’s enchiladas. No rolling up of tortillas is involved in this recipe. You could make this dish even easier by using tortilla chips instead of tortillas. Either way it will be an easy and delicious dinner.
1 Tablespoon Extra Virgin Olive Oil
12 Flour Tortillas (8 inch size)
1 Onion, diced
1 1/2 lbs Ground Beef
Salt & Pepper
28 oz Can Enchilada Sauce
3.8 oz Can Sliced Olives, drained
1-2 Cups Cheddar Cheese, shredded
Sour Cream, for topping
Cut tortillas into bite size pieces.
Heat oil in a large skillet over medium/high heat. Add tortillas and cook until they are lightly toasted. Reserve on a plate.
Brown onions and beef in the same skillet over medium/high heat. Add enchilada sauce and olives and bring to a bubble.
Stir in reserved toasted tortillas. Remove from heat.
Top with shredded cheese and serve with sour cream.
Yield: 6 Servings
-Recipe adapted from No. 2 Pencil–
While researching the best way to make Baked Chicken Taquitos, I found that most recipes call for dipping the corn tortillas in warm oil or chicken broth. I decided that chicken broth would be best because I was cooking my chicken in the slow cooker and would have broth from that. So, I warmed my chicken broth and dipped for the recommended 15 seconds and the tortilla turned to complete mush. Then I tried about 5-10 seconds and had major rolling issues. Next I tried a quick dip and it was still horrible. I ended up just rolling them up without dipping them at all and it worked out great. After I got them in the oven, I remembered that I saw a recipe call for microwaving 2 tortillas at a time wrapped in paper towels for 20-30 seconds before rolling. So, if you are having issues rolling your corn tortillas, try heating them in the microwave. Different brands of corn tortillas will act differently, so you will just have to play it by ear. I think I got lucky being able to roll them without heating. It was pretty warm in my kitchen at the time, so maybe my tortillas were already warmed enough.
18 Corn Tortillas, 4 inch
3 Cups Shredded Chicken
1 Tablespoon Taco Seasoning
1 Cup Mexican Blend or Cheddar Cheese, shredded
Preheat oven to 425°F.
Combine chicken, taco seasoning and cheese together in a bowl.
Place a large spoonful of the chicken mixture on a tortilla and roll up. If you are having trouble rolling them because they are cracking, heat 2 tortillas at a time in the microwave wrapped in paper towels for 20-30 seconds.
Place rolled tortilla on a lightly greased baking sheet, seam side down. Repeat with remaining tortillas and chicken. Lightly spray the top of the rolled tortillas with non-stick cooking spray. Bake until crispy, about 15-20 minutes.
Note: Leftovers can be reheated in 400°F oven until warmed and crispy, about 5-10 minutes.
Yield: 18 taquitos
I’ve thought many times about making enchiladas in the slow cooker, but all I could picture was a soggy, inedible mess of tortillas. Certainly not very appetizing. Slow Cooked Enchilada Chicken is the perfect way to have a slow cooked enchilada dinner. No soggy tortillas here! This was super tasty and really easy to make. I hope you all enjoy this Slow Cooked Enchilada Chicken dinner!
1 lb Boneless, Skinless Chicken Breasts
3 1/2 Cups Enchilada Sauce(28 oz can or homemade)
6 oz Olives, chopped
Sliced Green Onions
Combine chicken, enchilada sauce, and olives together in a slow cooker. Cook on low 4-5 hours or high 2-3 hours. Shred chicken after cooking is done.
Serve in warm tortillas with cheese, cilantro, green onions and sour cream.
Homemade Enchilada Sauce:
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth
Place all ingredients in a blender and mix until smooth and warmed.
Chloe and I had a fun time making homemade tortillas. They were pretty easy to make and tasty too! This recipe was found on the Taste of Home website.
2 Cups All-Purpose Flour
1/2 teaspoon Salt
3/4 Cup Water
3 Tablespoons Olive Oil, plus more for cooking
Combine the flour and salt together in a large bowl. Stir in the water and oil. Knead 10-12 times on a floured surface until a smooth dough forms. Add more water or flour as needed.
Divide the dough into 8 equal portions and roll them out to a 7 inch circle (or as close to a circle as you can).
Heat a lightly oiled skillet over medium heat. Cook the tortillas until browned on both sides, about 1 minute per side.
Yield: 8 Tortillas
Chloe Quote: “I need to roll it, OK”