SKILLET CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
- Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
- Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.
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Wajiha Khan
[email protected]These enchiladas were a great way to use up leftover chicken. They were easy to make and they tasted great. I would definitely make them again.
abdoualilah Thomas
[email protected]I'm not a vegetarian, but I thought these enchiladas were just as good as the ones with meat. I would definitely make them again.
bali blinqx
[email protected]These enchiladas were a bit spicy for my taste, but my husband loved them. I would probably use less chili powder next time.
Nyombi Emma
[email protected]I used a different type of cheese in these enchiladas, but they still turned out great. I think you could use any type of cheese you like.
A_h Labihi
[email protected]I made these enchiladas in a skillet, but I think they would be even better if they were baked in the oven.
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[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious!
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[email protected]I'm not a great cook, but these enchiladas were easy to make and they turned out great! I'm definitely going to make them again.
Sarita Rajbhandari
[email protected]The enchiladas were good, but they didn't really wow me. I might try a different recipe next time.
Asik Hasan
[email protected]I thought the enchiladas were a bit too cheesy. I would use less cheese next time.
Ferosa Johnson
[email protected]I made these enchiladas for my kids and they loved them! They said they were the best enchiladas they've ever had.
Emmanuel Gurisha
[email protected]I'm not a fan of corn or black beans, so I left them out of the recipe. The enchiladas were still delicious.
Sabrina Gamez
[email protected]These enchiladas were a great way to use up leftover chicken. They were quick and easy to make, and they tasted great.
Md Rakib jn
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth it in the end. The enchiladas were amazing!
Leena Sardar
[email protected]The enchiladas were good, but the sauce was a little too thick for my taste.
Sunita Bx
[email protected]I thought the enchiladas were a bit bland. I would add more spices next time.
Emmanuel Balbuena
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
H.S.K
[email protected]I'm not a huge fan of enchiladas, but these were really good! The chicken was cooked perfectly and the sauce was delicious.
Remzije Isufi
[email protected]I made these enchiladas for a potluck and they were a big success! Everyone loved them.
MuRÿ¥D 302
[email protected]These skillet chicken enchiladas were a hit with my family! The chicken was tender and flavorful, and the enchilada sauce was creamy and cheesy. I also loved the addition of the corn and black beans, which gave the dish a nice Southwest flavor.