Straightforward Rooster Skillet Enchiladas Recipe

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Who doesn’t love a very good enchilada? Make these enchiladas a skillet recipe that makes use of up leftover rooster, solely dirties a single pan, and is prepared in about 30 minutes and you’ve got a weeknight meal with Friday evening attraction!

START WITH LEFTOVER CHICKEN

I roast an entire rooster nearly each week. It’s straightforward to do. I repurpose the bones for inventory and the leftover meat for the subsequent day’s dinner.

Within the winter, it’s typically rooster noodle soup, however because the climate warms, I need much less time on the range and one thing I can eat with a fork! This straightforward skillet enchilada recipe hits the mark each time.

It’s possible you’ll not have leftover rooster laying round. No worries! Decide up a rotisserie rooster from the grocery store or rapidly poach these rooster breasts hanging out within the fridge.

Easy chicken enchilada recipe

A WORD ABOUT CHEESE

This recipe requires cotija cheese, a dry, crumbly, salty Mexican cheese, however be at liberty to make use of what you take pleasure in and what yow will discover. I’m keen on each cotija and queso fresco, which is analogous to cotija in that it likes to crumble, however it’s a youthful cheese and has extra moisture in it. Each are salty and I really like them.

When you can’t discover both cheese, or if for you, an enchilada isn’t an enchilada except it’s dripping in ooey, gooey, melty cheddar cheese, who am I to guage? Be happy to substitute shredded cheddar or pepper jack cheese for the cotija. When you do sub the cheeses out, you would possibly wish to add 1/Four-1/2 teaspoon of salt to your sauce.

How to make chicken enchiladas in a skillet

WHAT’S IN ENCHILADA SAUCE

Conventional sauces are often made with pureed rehydrated chilis and tomatoes, however for mine I needed to forego the blender and use what I’ve available in my spice drawer and pantry.

The elements are easy: onion and garlic, gentle inexperienced chilis, tomato sauce and a trio of spices. That’s it!

HOW TO ROLL ENCHILADAS

It’s frequent to dip tortillas within the enchilada sauce, fry them, then fill them. For this recipe, I simplified the steps.

Flour tortillas are extra pliable than corn, which give me the flexibleness to skip the dip-and-fry methodology. I like this as a result of I save on dishes, time, and energy from oil. (Though, I usually simply devour the energy through this straightforward margarita recipe. It’s all about stability, proper?)

To assemble every enchilada, simply put the rooster, cheese, and somewhat sauce down the middle of the tortilla, fold within the sides, roll it up and place it seam aspect down within the pan!

When you’re partial corn tortillas and wish to use them for this recipe, wrap them in damp paper towels, warmth them briefly within the microwave simply lengthy sufficient to make them pliable (30 to 45 seconds). Work with one at time preserving the remaining coated within the paper towels. Don’t fold within the sides earlier than you roll them.

How to make chicken enchiladas in a skillet

WHAT IS THE BEST PAN TO USE?

You desire a 12-inch skillet with excessive sides to make this dish.

ENCHILADA VARIATIONS

Not into rooster? Be happy so as to add somewhat chili powder to leftover floor beef, steak or beans. Have a great deal of leftover roasted greens? Add them to the rooster, or make the meal vegetarian and substitute all of the meat.

WHAT TO SERVE WITH ENCHILADAS

So many issues go along with enchiladas. Did I point out margaritas? You may all the time go for a basic margarita or combine it up a bit with blueberry margaritas!

Oh, you needed meals suggestions. No drawback! I’m right here to assist! Enchiladas go nice with refried black beans or these spicy citrus beans! When you love cilantro do that flavorful and aromatic cilantro lime rice.

Easy chicken enchilada recipe

HOW TO STORE AND REHEAT LEFTOVERS

These enchiladas will preserve within the fridge for as much as 4 days, or you’ll be able to portion them out and freeze them for as much as three months. Take an enchilada to work and simply zap it within the microwave.

When you’re in search of a freezer meal, this can be a nice one to double, cook dinner, freeze, and reheat. Simply let the entire pan cool to room temp. Switch them to a freezer protected container. When able to eat, reheat them in a microwave or switch them to a baking dish, coated in aluminum foil, and bake at 350°F for an hour.

ENCHILADAS ALL DAY EVERY DAY!



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