Stove top chicken enchilada revolution: transform your dinners with our foolproof recipe

Craving the mouthwatering flavors of chicken enchiladas but don’t have an oven? Fear not, as this comprehensive guide will walk you through the art of crafting delectable enchiladas right on your stovetop.

Gather Your Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro

Prepare the Chicken

1. Season the chicken breasts with salt and pepper.
2. Heat a large skillet over medium heat and add the chicken.
3. Cook the chicken for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and shred it into bite-sized pieces.

Make the Enchilada Sauce

1. In the same skillet used to cook the chicken, add the onion and garlic.
2. Cook until the onion is softened, about 5 minutes.
3. Stir in the black beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper.
4. Bring the sauce to a simmer and cook for 15 minutes, or until thickened.

Assemble the Enchiladas

1. Dip each tortilla in the hot enchilada sauce to soften it.
2. Place a spoonful of the chicken mixture in the center of each tortilla.
3. Top with shredded cheddar cheese and cilantro.
4. Roll up the tortillas tightly and place them seam-side down in a large skillet.

Cook the Enchiladas

1. Pour the remaining enchilada sauce over the tortillas.
2. Bring the sauce to a simmer and cook for 10-15 minutes, or until the cheese is melted and bubbly.

Finishing Touches

1. Remove the enchiladas from the skillet and serve immediately.
2. Garnish with additional cilantro, sour cream, or guacamole.

Tips for Perfect Enchiladas

• Use fresh ingredients for the best flavor.
• Don’t overfill the tortillas, or they will break apart when you cook them.
• Cook the enchiladas over low heat to prevent the sauce from burning.
• Let the enchiladas rest for a few minutes before serving to allow the flavors to meld together.

Variations

• Add other vegetables to the enchilada sauce, such as bell peppers, zucchini, or mushrooms.
• Use different types of tortillas, such as flour tortillas or whole-wheat tortillas.
• Fill the enchiladas with other fillings, such as ground beef, shrimp, or vegetables.

Embark on an Enchilada Extravaganza

With these step-by-step instructions, you can now create mouthwatering chicken enchiladas on your stovetop. Whether you’re hosting a dinner party or simply craving a comforting meal, these enchiladas will tantalize your taste buds and leave you wanting more.

Culinary Odyssey: The End

Thank you for joining us on this culinary journey. We hope you’ve found this guide on how to make chicken enchiladas on stovetop to be informative and inspiring. Happy cooking!

Frequently Asked Questions

Q1: Can I use pre-cooked chicken in this recipe?
A: Yes, you can use pre-cooked chicken to save time. Simply shred the chicken and proceed with the recipe as written.

Q2: What can I do if I don’t have a large skillet?
A: You can use a Dutch oven or a large pot instead of a skillet. Just make sure that the enchiladas fit comfortably in the pan.

Q3: How long can I store leftover enchiladas?
A: Leftover enchiladas can be stored in the refrigerator for up to 3 days. Simply reheat them in the microwave or in the oven before serving.