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Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
It'll taste just like cheesy enchiladas stuffed with zesty veggies, but without all the hard work that comes with folding and baking. Top it off with chips, sour cream, avocado, and sliced jalapeño.
This easy enchilada recipe only takes 30 minutes to make from start to finish and it is a family favorite dinner! Get the recipe: Skillet Vegetarian Enchiladas. The Pure Taste.
Flavor Variation: for a Cheesy Enchilada, omit the chicken and use 1 cup cheese. Place 3/4 cup cheese down the center of the tortilla. Top with half the enchilada sauce. Roll up the tortilla and place seam-side down onto a microwavable plate. Top with the remaining sauce and cheese. Microwave as directed above.
2. Bake for 30 minutes. Pour the enchilada sauce over the chicken. 3. Bake for 30 minutes or until the chicken is cooked through, occasionally basting the chicken with the sauce. 4. Stir the sauce in the pan and serve over the chicken. Ingredient Note: If desired, you can remove the skin from the chicken before baking.
MIX soup, water, garlic powder and chicken. Stir in tortillas. SPREAD in 2-qt. shallow baking dish. Top with cheese. Cover. BAKE at 350ºF. 25 min. or until hot.
White Chicken Chili. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and ...
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