Cooking for Kids during COVID-19: Skillet Chicken Enchiladas

Hey there, Lusaka Daily Boosters, and welcome to all my regular readers, too. So glad you're here. 

In honor of Cinco de Mayo, I thought I'd share a family-friendly recipe with you that'll bring a little Fiesta into your house. (Printable recipe card is below, with pics of the "process" below!)

This one was a HUGE hit with the kiddos, and is a great use of pantry products, as well as using only ONE POT! (Even if you make your enchilada sauce yourself!) Hope you enjoy it and let me know how it goes!

If you want more info on my Zanahorias en Escabeche (Pickled Carrots), head on over to my Instagram Account @ChefAlaina!

Skillet Chicken Enchiladas

Yield: 4-6

Author: Alaina Missbach

Prep time: Cook time: Total time:

Sometimes, you just need some TexMex amiright?!?! But man, it’s not really all that fun to sit there rolling enchiladas, making it “just so”, spending HOURS in the kitchen…blegh. Let’s make this easier. Oh, but still flavorful and yummy!! Enter skillet enchiladas. Let’s do this. And your way! (i.e., with what’s in the fridge and pantry already--look in the "notes" section for substitution guidelines.)

Ingredients:

• 1 Tbsp olive oil
• 1 med onion, chopped
• 3 cloves garlic, minced/pressed (about 2 tsp)
• 1 tsp dried oregano
• 1 tsp chile powder (for medium spice; use less or more to taste)
• 1 tsp ground cumin OR, in place of dried herbs/spices, use 1 Tbsp Taco Seasoning mix
• Salt and Pepper
• 1 lb raw chicken breast, cut into thin strips OR 2 Cups cooked chicken, shredded
• 1 can Enchilada Sauce OR 1 Cup homemade enchilada sauce
• 1 can diced tomatoes, drained OR 1 Cup prepared salsa
• 1 can Black Beans, drained (optional)
• 1 small can diced chiles (optional--not needed if using salsa)
• 2 large (8"+) or 4 small (6"-) tortillas, flour or corn, chopped into the size of tortilla chips
• 1 Cup shredded cheddar or Monterey jack cheese, or a mix

Garnish Ideas

• Fresh chopped Cilantro
• Chopped Raw Onion or Scallions (Green Onions)
• Fresh Tomatoes, small-diced
• Sour Cream
• Avocado or Guacamole
• Crispy Tortilla Strips (crumbled)
• Fresh or Canned Chiles, chopped
• Black Olives
• Lime
• Tahini

Instructions:

1. Preheat oven to 350F.
2. In a large, oven-safe skillet over medium heat, heat 1 Tbsp olive oil, then add chopped onion and garlic until tender and aromatic, about 4-5 minutes. 
3. Add seasonings (herbs/spices or Taco Seasoning) to skillet and stir, about 30 seconds.
4. Increase heat slightly, season chicken strips lightly with salt and pepper and add to your skillet. Cook until no longer pink on the outside. (Chicken doesn't have to be cooked all the way through at this point.) If using pre-cooked chicken, simply add to skillet and toss to coat with seasonings before proceeding.
5. Pour Enchilada Sauce into your skillet, along with canned tomatoes (drained) OR salsa and mix well. 
6. Add in black beans and can of mild chiles, if using. 
7. If sauce is too thick, add 2 Tbsp of water. Taste your sauce and add salt or pepper if you like.
8. Add tortilla pieces to skillet and mix in with everything else. (If your skillet is not oven-safe, this is the point at which you would transfer everything to a baking dish.)
9. Top your skillet or baking dish with shredded cheese.
10. Put your skillet or baking dish in a 350F oven until your cheese is melty and your enchilada sauce is bubbly.
11. Garnish with desired toppings and serve!

Notes:

Other Options for Meat/Vegetables: - Use ground beef or chicken (1 lb raw or 2 C cooked), follow instructions above. - Vegetarian Ideas: Sliced Mushrooms OR chopped Zucchini, add to cooked onion/garlic and seasonings, sautéing until tender and most liquid has evaporated. Cubed Butternut Squash OR Cubed Potatoes OR Cauliflower Florets, add to cooked onion/garlic and seasonings, stir well, then cover your skillet, turning down the heat a little, and allow to steam until veg is tender, stirring occasionally.

Did you make this recipe?

Tag @chefalaina on instagram and hashtag it #theglobalfork

Created using The Recipes Generator

I made my own enchilada sauce, then used the

same pot for my enchiladas. Saute onion and

garlic in olive oil.

After sauteeing your onions and garlic, add in

your spices, slice your chicken breasts, and

season with salt and pepper before 

adding to skillet.

Cook your chicken until just cooked on the outside.

Add in your enchilada sauce, tomatoes, chiles,

and black beans.

After adding in your chopped tortillas and

stirring, top with cheese and pop in the oven

for about 10 min at 350F.

Your finished product, after melting in the oven and

adding all the delicious toppings!