Electric Skillet Chicken Enchiladas
These electric skillet chicken enchiladas are spicy, savory, saucy, and cheesy all in one. The electric skillet hack offers an easy way to make this delish Mexican dish at home.
Servings: 10 enchiladas
Calories: 259kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 cup onions finely chopped
- 1 jalapeño half finely chopped + half thinly sliced for topping
- 2 cups tomato passata or tomato sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon 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 tablespoons fresh cilantro chopped
- salt and pepper to taste
Instructions
- In a large electric frying pan over medium-high heat (350°F) add the olive oil. Cook the onion and chopped jalapeño, 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 minutes. Turn the electric skillet off.2 cups tomato passata, 1 tablespoon Tabasco sauce, 1 tablespoon taco seasoning
- 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.8-10 flour tortillas, 2 cups chicken breast, ½ cup black olives, ½ cup green onions, 1 cup cheddar cheese
- Repeat with the remaining tortillas. Pour whatever sauce is remaining on top. Sprinkle on the rest of the cheese, jalapeño slices, green onions and black olives.1 cup mozzarella cheese
- Cook the enchiladas covered at 300°F for 20 minutes, or until bubbly. Sprinkle chopped cilantro on top. Serve.2 tablespoons fresh cilantro
Notes
- Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Calories: 259kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 863mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 838IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 2mg
