Cast Iron Skillet Enchilada Casserole

Instructions. Heat the oven to 350 degrees F. Heat an 8-10 inch cast iron skillet over medium heat. See note below. Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes. Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes. Directions. Preheat the oven to 450 degrees F. Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and.

Step 1. Preheat oven to 350°F. Advertisement. Step 2. Heat oil in a large ovenproof skillet, such as cast-iron. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes. Step 3. Step 1 Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Step 2 Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve.

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Instructions. Preheat the oven to 500°F. Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes. Transfer the onion mixture to a large bowl; set aside the hot skillet.

Instructions. Preheat oven to 400 degrees. Lightly grease a 12-inch cast iron skillet with cooking spray or a small amount of vegetable oil. In a medium size mixing bowl, whisk cornbread mix, melted butter, milk and egg. Do not not mix; the batter will have lumps, this is normal.

Instructions. Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce. Preheat the oven to 375 degrees F.

Directions. In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink.

2 teaspoons ground cumin. 3 cups shredded rotisserie chicken. 1 (10-ounce) can green enchilada sauce. 1 (7-ounce) can roasted green chiles. 1 cup sour cream, divided. 1 (9.25-ounce) bag Fritos ® Original Corn Chips. 2 cups shredded cheddar cheese, divided. ½ cup pico de gallo. 4 scallions, sliced.

Drain the grease and return beef to the skillet. Season with salt and pepper to taste. Stir in chili powder, onion powder, garlic powder, enchilada sauce and black beans. Bring to a boil, cover, then reduce the heat to low and simmer for 10 minutes. Stir in the corn.

Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet. (Just enough to have a thin coating on the bottom of the skillet). Place a tortilla on the counter or flat surface and spread 2 tablespoons of enchilada sauce down the center of the tortilla. Top with 1/2 cup of chicken mixture and sprinkle with 1-2 tablespoons of cheese.

Preheat oven to 400 degrees. Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).

Make the Enchilada skillet: In a bowl, combine the chicken, chopped green chiles and black beans. In a 12 inch cast iron skillet (or 9x13 casserole dish), spread 3/4 cup enchilada sauce on the bottom. Layer 4 tortillas on top, followed by half the chicken mixture, 1/3 of the shredded cheese and 3/4 cup of the enchilada sauce on top.

Set a large cast iron skillet over medium-high heat with the olive oil. Once hot, add the ground beef and cook, breaking up with a wooden spoon, until browned and crispy, about 10 minutes. Stir in the taco seasoning mix, green chilies, and half of the olives. Cook for a minute. Add 1/2 cup cheese and enchilada sauce, and stir.

In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through. Stir in the tortilla strips and sprinkle with the cheese.

Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and 1/4 cup of the cheese. Spoon the mixture back into the same skillet.

Try recipes like Chicken Enchilada Skillet Casserole and Sloppy Joe Casserole for a satisfying and hearty dinner. Start Slideshow. 1 of 17.. <p>Using an oven-safe skillet (like cast iron) allows you to take this healthy homemade potpie from stovetop to oven without dirtying extra pans. A quick drop-biscuit topping made with white whole-wheat.

Loaded Beef Enchilada Skillet- Make the recipe as directed,. Spread a thin layer of enchilada sauce on the bottom of a casserole dish. Spoon the ground beef mixture into each shell. Drizzle additional sauce over the shells and then top with shredded cheese.. (13%) Calcium: 206 mg (21%) Iron: 4 mg (22%)

Directions. Turn your pan on medium heat. Place your corn tortilla in the pan and heat them for 30-45 seconds on each side and set aside on a paper towel. Crumble your chorizo spiced beef in the pan and start to brown it. When it's half way done throw in the onions, green pepper and jalapenos and saute until the meat is fully cooked.

Start by adding the vegetable oil to a 10-inch cast iron skillet (or other oven-proof skillet of a similar size) and place it in the oven. Preheat the oven to 350° F. (Preheating the pan will give us a crusty edge just like cornbread.) Next, combine about 2 cups of shredded rotisserie chicken with 1/2 cup of the enchilada sauce.

Directions. Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm. Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but.

You can make this enchilada casserole in any baking dish. I just prefer my deep cast iron skillet. Change it up & add your own spice to this dish. Thank you.

Preheat the oven to 400°. Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. Add onion and peppers. Cook and stir until tender, 2-3 minutes. Add garlic, and jalapenos and cook for another minute. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Stir in tortilla strips.

Add oil; swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 30 seconds. Add onion and move around pan until it softens slightly, approx. 1 minute. Add chicken, green chiles, salt, pepper, garlic powder and cumin. Stir until combined and chicken is warmed through.

Pro-Tip: Use a 10-inch cast iron skillet for the cleanest pie. Variations on Enchilada Chicken Skillet.. How to Store and Reheat Chicken Enchilada Skillet Casserole. Store leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 25-30 minutes, until.

This one-skillet ground beef enchilada casserole is perfect for family dinner! Oct 3, 2017 - Nothing beats a skillet piled high with meat, flour tortillas, and cheese! This one-skillet ground beef enchilada casserole is perfect for family dinner! Pinterest. Today.. Cast Iron Recipes. Skillet Dinners. More information.

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