Quick Enchilada Skillet

READY IN: 25mins
Recipe by *Parsley*

A quicker and easier alternative to rolled enchiladas.

Top Review by KCShell

I was worried to try this out on the fam--I never know anymore if something is going to be a hit or a bomb. I had to use Ro-tel tomatoes in place of tomato sauce and enchilada sauce because that was all I had. Everyone loved this!! I think the enchilada sauce and tomato sauce combo would have made this even better, so I will do that next time. Thanks for getting me through another meal with picky teenagers! KCShell

Ingredients Nutrition

Directions

  1. Spray large skillet with cooking spray.
  2. Add tortillas, onions and chicken to skillet. Cook over medium-high heat for about 7 minutes, stirring frequently or until tortillas are crisp and lightly browned.
  3. Add the black beans, tomato sauce, and enchilada sauce; mix well. Cover skillet and cook for about 5 minutes.
  4. Stir once again.
  5. Top with the cheese. Cover skillet for about 1 minute to melt the cheese.
  6. Remove from heat.
  7. Scatter dallops of sour cream around on top of the cheese. Sprinkle the dallops with the cilantro.
  8. Serve.

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