Skillet Chicken Enchiladas
If you are anything like me, you love enchiladas, but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors, but in a much easier way.
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 8 in flour tortillas
- 2 10 oz cans enchilada sauce
- 3 c shredded Mexican blend cheese, divided
- salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
- Cook over medium heat, flipping every so often, until fully cooked all the way through.
- Remove chicken from the skillet, and shred the meat.
- Return shredded chicken to the skillet.
- Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
- Pour enchilada sauce in.
- Add 2 cups of the cheese.
- Sprinkle it with a little bit of salt and pepper.
- Stir everything up, then top with remaining cheddar cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Serve hot, and enjoy!
Nutrition
Calories: 586kcalCarbohydrates: 27gProtein: 48gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 152mgSodium: 1021mgPotassium: 555mgFiber: 2gSugar: 3gVitamin A: 591IUVitamin C: 1mgCalcium: 634mgIron: 3mg
Nutrition values are estimates, for exact values consult a nutritionist.