Skillet Enchiladas. We recently got back from a cruise on What's my point? If this One Pan Chicken Enchilada Skillet looks familiar it's because it is. These skillet enchiladas are family-pleasing and fast enough to make on a busy weeknight.

I think these would be good with beans added to the cheese and olives. These enchiladas are made using a skillet, no oven. 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. You can have Skillet Enchiladas using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Skillet Enchiladas

Prepare 1 tbsp of vegetable oil.
Prepare 12 of corn tortillas.
Prepare 1 small of yellow onion, diced.
You need 1 lb of ground beef.
You need 1 of Salt and pepper (to taste).
You need 1 can of (28oz) red enchilada sauce.
You need 1 can of black olives.
Prepare 2 cup of shredded cheese.
You need 1 of sour cream for topping.

If you don't have leftover or rotisserie. Keto Recipes > Keto Dinner Recipes. This easy dinner recipe lightly "breads" chicken breasts and smothers with onions, red enchilada. Our Enchilada Skillet Is a Beautiful—And Really Delicious—Mess.

Skillet Enchiladas step by step

Cut a dozen corn tortillas into bite size pieces..
Heat vegetable oil in skillet on med high heat and pan fry tortillas until slightly toasted and lightly crispy..
Remove from pan and brown onions and ground beef in same skillet, seasoning ground beef to taste, until ground beef is completely cooked and onions are softened..
Add large can of enchilada sauce and simmer for a few minutes..
Then add tortillas back into pan and stir..
Top with black olives, shredded cheese and sour cream..

If you love enchiladas, you probably order them at Mexican restaurants when you dine out, but you. His dad and I both liked it a lot and he even cleaned his plate. Stir in soup, enchilada sauce, milk and chiles. Make social videos in an instant: use custom templates to tell the right story for your business. The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese.