Enchiladas on the Stovetop. Read Customer Reviews & Find Best Sellers. Stovetop Chicken Enchiladas - cook up these tasty enchiladas made with homemade sauce right on your stove for the perfect and quick weeknight meal! The weather was mild this past fall, and we squeezed in a few extra weekend camping trips.

Anna Stockwell walks us through a creamy, one skillet enchilada recipe comes together in no time. Stir in the soup, enchilada sauce, milk and chilies. These healthy stove top enchiladas are a perfect quick and easy weeknight vegetarian dinner! You can have Enchiladas on the Stovetop using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Enchiladas on the Stovetop

Prepare 8 of large 10 inch flour tortillas.
It's 3 cups of extra sharp cheddar cheese shredded.
You need 15 ounces of canned black beans.
It's 1 quart of enchilada sauce see my recipe.
It's 2-1/2 pound of chicken breast boneless and skinless.
It's 1 tablespoon of minced garlic.
You need 1 teaspoon of ground paprika.
Prepare 1 teaspoon of granulated onion powder.
It's 1 teaspoon of kosher salt.
It's 1 teaspoon of ground white pepper.
You need 1 teaspoon of ground cumin.
It's To taste of chives chopped.

So, technically these are more like a chopped enchilada than a real enchilada. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce. How to make One Pan Stove Top Enchiladas - This quick and easy dinner is perfect for a busy weeknight. It will satisfy your enchilada craving without all the work!

Enchiladas on the Stovetop instructions

Cube the chicken add the spices and salt let marinate for 30 minutes..
Heat a skillet and cook turning as needed..
Cook till done and most liquids are reduced..
Lay a tortilla flat and cover with enchilada sauce..
Add beans and cheese across the center in a line all the way across. Add some chicken.
Roll the empty sides over the filling in, and towards the center. Add rolled enchilada to a deep pan then cover with enchilada sauce..
Add cheese and chives. Do the second layer going the opposite direction and cover with sauce and cheese. Cover and simmer 15 minutes..
Let rest covered 10 minutes. Serve I hope you enjoy!!.

It is my all-time favorite enchilada sauce, and it is quite literally the secret sauce that makes these enchiladas the hands-down best. It tastes a million times better than anything in the can. It's quick and easy to make on the stovetop while you prepare the rest of the enchiladas. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. While I'm certainly not thrilled about our current global situation (my emotions vacillate from panic, to fear, to deep sadness) I have been working to try and find the pockets of joy throughout my day.