The other day I decided to make a gluten filled dinner for my family. I got out the usual ingredients to make Chicken Enchiladas (and might I say, I DO make some dishes over and over despite my family complaining that they rarely get family favorites). Because I was in a time crunch, I looked at the ingredients and suddenly wondered if I could simply make enchiladas in a skillet instead of turning on the oven. Guess what? I could and I did!
Sometimes I throw cold ingredients together, stuff tortillas and then bake them. In this case, I cooked up a fresh filling. Working with a hot filling was a little hard on my fingers, but in the end, I think the whole thing went together faster. Everyone thought they were delicious, so I am thinking I won’t be baking my enchiladas, at least not in the summer, any more.
1. Info for Skillet Enchiladas
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Skillet Enchiladas
- 2 cups cooked chicken, cubed
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 1 jar tomatillo salsa (2 cups)
- flour tortillas
- 3-4 cups shredded cheese
- sour cream (for garnish)
- red salsa (for garnish)
- Heat oil in large non-stick skillet.
- Cook onion until soft.
- Add chicken and tomatillo salsa.
- Heat through and remove from heat.
- Add 2 cups cheese to filling and pour into a large bowl.
- Spoon onto tortillas and fold over.
- Place filled tortillas back in skillet (it is preferable if some filling is left in the bottom of the pan).
- Once pan is filled, sprinkle with remaining cheese and garnish with red salsa if desired.
- Turn on heat to medium low and cover for 5 minutes.
- Remove cover and continue to heat until everything is bubbly.
4. Tips and advices:
- You can use corn tortillas for a gluten free dinner.