Enchiladas on the Stovetop. One pot stovetop enchiladas is an easy, no fuss dinner recipe. You don't have to switch on the oven for these insanely delicious, cheesy enchiladas because everything get's done on the stovetop - from start to. Hey y'all welcome back to my channel or welcome if you are new!

Corn tortillas are more authentic, but I honestly make this recipe with both depending on what I already have handy at home! Place the enchiladas on top, spoon some more sauce over them, drizzle them with Mexican crema (you can use a mixture of milk and sour cream if you can't find it), some crumbled cotija cheese, sliced onions, and cilantro, and you're ready to eat. In some circles you might call these taquitos or perhaps. You can cook Enchiladas on the Stovetop using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Enchiladas on the Stovetop

1. Prepare 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. You need 1 quart of enchilada sauce see my recipe.
5. It's 2-1/2 pound of chicken breast boneless and skinless.
6. Prepare 1 tablespoon of minced garlic.
7. Prepare 1 teaspoon of ground paprika.
8. You need 1 teaspoon of granulated onion powder.
9. You need 1 teaspoon of kosher salt.
10. You need 1 teaspoon of ground white pepper.
11. It's 1 teaspoon of ground cumin.
12. Prepare To taste of chives chopped.

In this quick stovetop version of enchiladas, I made a vegetarian base using vegetables like steamed, diced sweet potatoes, black beans and lots of sweet onions. I cooked them all down in a large skillet, then added my favorite enchilada sauce. Instead of stuffing tortillas like in traditional enchiladas, I. We're making yummy stovetop chicken enchiladas and mouthwatering sticky pecan buns on this special Texas-themed episode of The Hostess Next Door!

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!!.

Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won't weigh you down - SO good!! Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. All five of these recipes can be made on a stovetop burner — no oven required. Get your saucepans and skillets ready.