Skillet Enchiladas

Skillet EnchiladasThe 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!Skillet EnchiladasSometimes 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.Skillet Enchiladas

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)
  1. Heat oil in large non-stick skillet.
  2. Cook onion until soft.
  3. Add chicken and tomatillo salsa.
  4. Heat through and remove from heat.
  5. Add 2 cups cheese to filling and pour into a large bowl.
  6. Spoon onto tortillas and fold over.
  7. Place filled tortillas back in skillet (it is preferable if some filling is left in the bottom of the pan).
  8. Once pan is filled, sprinkle with remaining cheese and garnish with red salsa if desired.
  9. Turn on heat to medium low and cover for 5 minutes.
  10. Remove cover and continue to heat until everything is bubbly.
You can use corn tortillas for a gluten free dinner.


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