Electric Skillet Chicken Enchiladas
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. Let's get cracking on the recipe.
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
- Electric skillet (12" or larger)
- 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 dipping sauce.
And that's all you need to make some amazing electric skillet chicken enchiladas with all the bells and whistles. Just as delicious and efficient as the traditional methods while being at least twice as convenient, this method for making one of the most prolific of Mexican delicacies is set to revolutionize the way we make this classic dish.
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.
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!