How to Cook Appetizing Enchiladas on the Stovetop

Enchiladas on the Stovetop. Then assemble the enchiladas right inside the same pan you cooked the chicken in. Add the enchilada sauce and cheese, cover the pan and simmer on low until everything is heated through and bubbly. So, I came up with this one pot stove top enchilada recipe to make up for all those other times I used way more than one pot.

For the tortillas, you can use either corn or flour. Corn tortillas are more authentic, but I honestly make this recipe with both depending on what I. Sometimes you just need a quick meal and this one is fast and healthy. You can have Enchiladas on the Stovetop using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Enchiladas on the Stovetop

1. Prepare 8 of large 10 inch flour tortillas.
2. It's 3 cups of extra sharp cheddar cheese shredded.
3. It's 15 ounces of canned black beans.
4. You need 1 quart of enchilada sauce see my recipe.
5. You need 2-1/2 pound of chicken breast boneless and skinless.
6. It's 1 tablespoon of minced garlic.
7. You need 1 teaspoon of ground paprika.
8. Prepare 1 teaspoon of granulated onion powder.
9. It's 1 teaspoon of kosher salt.
10. Prepare 1 teaspoon of ground white pepper.
11. It's 1 teaspoon of ground cumin.
12. You need To taste of chives chopped.

Set a saucepan that is roughly the size of your corn tortilla over med/low heat on the stove. Enchiladas are a great way to use up (or up-cycle) leftover taco ingredients in a yummy baked dish. If you are worried that you might not have leftovers in the correct proportions of the ingredients to the left, don't worry about it. Place the enchiladas on top, spoon some more sauce over them, drizzle them with Mexican crema (you can use a mixture of milk and sour cream if you can't find it), some crumbled cotija cheese, sliced onions, and cilantro, and you're ready to eat.

Enchiladas on the Stovetop instructions

1. Cube the chicken add the spices and salt let marinate for 30 minutes..
2. Heat a skillet and cook turning as needed..
3. Cook till done and most liquids are reduced..
4. Lay a tortilla flat and cover with enchilada sauce..
5. Add beans and cheese across the center in a line all the way across. Add some chicken.
6. Roll the empty sides over the filling in, and towards the center. Add rolled enchilada to a deep pan then cover with enchilada sauce..
7. Add cheese and chives. Do the second layer going the opposite direction and cover with sauce and cheese. Cover and simmer 15 minutes..
8. Let rest covered 10 minutes. Serve I hope you enjoy!!.

In some circles you might call these taquitos or perhaps. In this quick stovetop version of enchiladas, I made a vegetarian base using vegetables like steamed, diced sweet potatoes, black Cut the sweet potatoes in half, and microwave them on the baked potato setting or until almost cooked completely. Remove them from the microwave, and allow them to cool. One of my favorite venison recipes, this takes the enchilada and kicks it up a notch with a warm and spicy ancho chile sauce filled with venison taco meat. She made and enjoyed this family tradition with her great grandmother, Jualita, as Jualita likely did with her great grandmother, and so on.

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