Go Back
+ servings
Electric Skillet Chicken Enchiladas on a wooden plate, chilies in the background.
Print

Electric Skillet Chicken Enchiladas

We'll be showing you exactly what you need to construct delicious chicken enchiladas in the convenient and compact electric skillet.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 enchiladas
Calories 259kcal
Author Joss D

Equipment

  • Electric skillet (12" or larger)

Ingredients

  • 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

Instructions

  • 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

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