Everyone likes a good enchilada. Spicy, savory, saucy, and cheesy all in one, it’s a staple of any local Mexican restaurant menu and a favorite food of thousands across the globe. While not a particularly difficult dish to make, it can be tough to master. This often leads to people looking for “hacks” or “cheats” to streamline the cooking process, typically with mixed results.
However, there are a few legitimate ways to help make cooking enchiladas a bit easier without compromising their flavor or integrity. We’ll be covering our recipe for electric skillet enchiladas, showing you exactly what you’ll need to construct delicious chicken enchiladas in the convenient and compact electric skillet.
Cooking enchiladas, one of the most prolific of Mexican delicacies, in an electric skillet is just as delicious and efficient as the traditional methods.
This method isn’t just good for chicken enchiladas, though. It would be possible to make all sorts of goodness by replicating this recipe. Steak, fish, vegetarian, and more are all viable alternatives if you’d like to change things up.
You might even amp up the flavor with homemade tortillas or any number of other simple but effective flavor boosters.
What’s your favorite Mexican dish? Let us know and we may just get to work on perfecting a recipe for it to go alongside this one.
Electric Skillet Chicken Enchiladas
- 3 tbsp. olive oil
- 1 cup onions - finely chopped
- 1 jalapeno - half finely chopped + half thinly sliced for topping
- 2 cups tomato passata - or tomato sauce
- 1 tbsp. Tabasco sauce
- 1 tbsp. taco seasoning
- 8-10 flour tortillas - (7" to 8")
- 2 cups chicken breast - cooked and shredded
- ½ cup black olives - sliced
- ½ cup green onions - finely chopped
- 1 cup cheddar cheese - shredded
- 1 cup mozzarella cheese - shredded
- 2 tbsp. fresh cilantro - chopped
- Salt and pepper - to taste
- In a large electric frying pan over medium-high heat (350°F), cook onion and chopped jalapeno with olive oil, stirring often until softened, about 5 minutes.
- Turn the heat down to medium-low (250°F) and carefully add the tomato passata, Tabasco and taco seasoning. Cook with the lid on for 15 mins. Turn the electric skillet off.
- Remove the sauce from the skillet. Season with salt and pepper to taste, if needed. Spread ½ cup of the sauce in the bottom of the electric skillet and reserve the rest.
- Take each tortilla individually and dip them into the reserved sauce until thinly coated on both sides (it is helpful to have the sauce in a shallow dish for this part). Fill with chicken breast, black olives and green onions (reserving some of the black olives and green onions for topping). Top with grated cheddar. Roll them up. Then place them in the electric skillet, seam-side down.
- Repeat with the remaining tortillas. Pour whatever sauce is remaining on top. Sprinkle on the rest of the cheeses, jalapeno slices, green onions and black olives.
- Cook the enchiladas covered at 300°F for 20 minutes, or until bubbly. Sprinkle chopped cilantro on top. Serve.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Check out some more Jalapeño Recipes