"The belly rules the mind."--Spanish Proverb

Easy Enchilada Skillet with Beef or Chicken Recipe

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This recipe for Easy Enchilada Skillet with Beef or Chicken, by , is from Michelle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Vititow

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Version

3 cups shredded, cooked chicken, (rotisserie chicken works well)

Beef Version

1 pound ground beef, cooked and drained
1 medium onion, chopped
1 cup canned black beans, rinsed and drained

Both Versions

12 corn tortillas, torn into bite-sized pieces
10 ounces canned diced tomatoes & green chilies, undrained (use mild or hot)
10 ounces red enchilada sauce
8 ounces canned tomato sauce
1 cup shredded cheddar or Monterey Jack cheese, divided
salt and pepper, to taste
3 green onions, sliced (for garnish)

Directions:
Directions:
For the Chicken Version

Spray a large nonstick skillet with cooking spray. Add chicken and tortillas to the skillet and stir to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.


For the Beef Version

Spray a large nonstick skillet with cooking spray. Add ground beef and chopped onion and cook and stir over medium hight heat until meat is no longer pink. Drain on a paper-towel lined plate. Pour off any grease from skillet and wipe clean. Return the beef mixture to the skillet and add the torn tortillas and black beans, stirring to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.


For Both Versions

Add the tomatoes, enchilada sauce, and tomato sauce to the meat mixture and mix well. Sprinkle with 1/2 the cheese and cover with a tight fitting lid. Cook five more minutes or until hot. Sprinkle with remaining cheese and sliced green onions and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins

 

 

 

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