Tasteful Enchiladas on the Stovetop Recipes

Enchiladas on the Stovetop. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Lay the enchiladas side by side and top with the remaining enchilada sauce.

Place the pan on the stove, cover, and cook over medium low heat. Be sure to check that you are not burning the bottoms of the enchiladas while they cook. Spread refried beans on tortilla, add a couple spoonfuls of shredded chicken and cheese. You can cook Enchiladas on the Stovetop using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Enchiladas on the Stovetop

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

Roll up tortilla and place into skillet seam side down. Continue filling tortillas until the pan is full. Add as much enchilada sauce as you want and top with a generous amount of cheese. Stir until everything is combined and cook for ten minutes, until vegetables are tender.

Enchiladas on the Stovetop instructions

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

Next add the enchilada sauce and stir again. Roll up tortillas and place seam side down on Double Burner Griddle. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce. Top with remaining enchilada sauce and sprinkle with a cup of cheese. A meaty enchilada sauce is layered between corn tortillas, cheese, fresh cilantro, green onion and olives.