Stovetop Chicken Enchiladas
Let’s talk about enchiladas. I love ’em. Hands down, my favorite Mexican dish. No matter what restaurant I go to, I order enchiladas.
But when I make them at home? No. I don’t like them. And you know why? It’s the sauce. None of the canned or bottled stuff taste right to me. And when I’ve tried to make it myself, it never comes out right…until now. I think I realized that I was trying to be too complicated, adding too many ingredients. This time, I kept it so simple – just some tomato sauce, broth, and a few spices.
I usually go the traditional route by baking them which can sometimes dry them out. These are made on the stovetop which makes this dish come along even faster so this is really the perfect weeknight meal! And what made these enchiladas turn out even more nicely were the awesome pans I had to cook with from Calphalon and Williams-Sonoma! They just released their newest line of pans called Elite Nonstick and they were so nice to send me a 3-piece set which included a fry pan and sauté pan. I was very impressed with the quality of these pans. I used the sauté pan to make my enchiladas and loved it! I really like how deep the pan is. It was a perfect size to use so that I didn’t have to worry about any of the sauce boiling over.
So what makes these pans so much better than other nonstick pans? The new Elite line has a triple-layer nonstick surface that is durable enough to withstand metal whisks, spoons and spatulas. They also have a textured sear nonstick interior which seals in flavor when browning or searing foods! Pretty great, right?
Stovetop Chicken Enchiladas
For the sauce:
- 3 tbs. olive oil
- 3 tbs. all-purpose flour
- 1 15 oz. can plain tomato sauce
- 2 cups chicken broth
- 1 tsp. garlic powder
- 1 1/2 tsp. cumin
- 1/2 tsp. chili pepper
- 1/2 tsp. cayenne (can adjust depending on how spicy you want the sauce to be)
- 1/2 tsp. salt (or to taste)
For the enchiladas:
- 8 small yellow corn tortillas
- 2 cups cooked and shredded chicken breast (rotisserie or cook your own)
- 1 cup fat-free refried beans (or black beans; or you can leave the beans out entirely)
- 2 cups shredded cheddar or mexican blend cheese, divided
- enchilada sauce
- fresh chopped cilantro (for garnish)
- To make the sauce, heat the olive oil over medium heat in a medium sauce pan. Whisk in the flour and stir until the flour is combined with the olive oil and starts to cook.
- Pour in the tomato sauce, chicken broth, and all of the spices and stir. Bring the sauce to a light boil and then reduce the heat so the sauce continues to simmer for about 10-15 minutes and it begins to thicken. Remove from the heat.
- Spoon some of the sauce into a deep saute pan so that the bottom is well-coated. Place the pan to the side.
- Lay a large piece of wax paper on the counter and arrange each of the tortillas. Spoon some of the beans, followed by the chicken, and then some cheese (reserve 1 cup) down the center of each tortilla. Roll each tortilla up nice and tight and place seam side down into the pan. It’s fine if the enchiladas are up against each other as this helps them keep their shape. Pour more of the enchilada sauce on top covering each enchilada. Sprinkle the remaining cheese on top.
- Place the pan on the stove, cover, and cook over medium low heat. Let cook until the sauce becomes bubbly and the cheese on top is melted, about 20 minutes. Be sure to check that you are not burning the bottoms of the enchiladas while they cook. Lower the heat if necessary.
Disclosure: I received the 3-piece pan Elite Nonstick line from Calphalon to try and review. All opinions stated in this post were my own, as always.