Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, skillet enchiladas. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Skillet Enchiladas is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Skillet Enchiladas is something that I have loved my entire life. They’re fine and they look wonderful.
Browse best-sellers, new releases, editor picks and the best deals in books Amazing Fragrances For Less. Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Stir in the soup, enchilada sauce, milk and chilies.
To get started with this particular recipe, we must first prepare a few components. You can cook skillet enchiladas using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Skillet Enchiladas:
- Prepare 1 tbsp vegetable oil
- Make ready 12 corn tortillas
- Make ready 1 small yellow onion, diced
- Get 1 lb ground beef
- Get 1 Salt and pepper (to taste)
- Take 1 can (28oz) red enchilada sauce
- Prepare 1 can black olives
- Take 2 cup shredded cheese
- Get 1 sour cream for topping
Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through. Set a large cast iron skillet over medium-high heat with the olive oil. Stir in the taco seasoning mix, green chilies, and half of the olives.
Steps to make Skillet Enchiladas:
- 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.
Set a large cast iron skillet over medium-high heat with the olive oil. Stir in the taco seasoning mix, green chilies, and half of the olives. This meal is perfect for the whole family since you can choose how you serve it, from stuffing it in tortillas, or scooping it over chips or rice, to keeping it light and low carb by eating in a bowl, or topping cauliflower rice. Add tortilla pieces and chicken; mix well. The Portobello Enchilada Skillet is the perfect meatless weeknight dinner!
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