Stovetop Chicken Enchiladas

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.

Stovetop Chicken Enchiladas

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.

Calphalon Elite

Calphalon Elite

Calphalon Elite

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

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Stovetop Chicken Enchiladas

Yield: serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

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)

Directions:

  1. 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.
  2. 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.
  3. Spoon some of the sauce into a deep saute pan so that the bottom is well-coated. Place the pan to the side.
  4. 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.
  5. 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.

   

84 comments

  1. Hamburger .

  2. I would make a spicy mutton/lamb gravy with sauteed potatoes with it! Awesome pan to make comfort food!

  3. That looks so good!

  4. I would make Tuscan chicken in it.

  5. I would make chili! With fall around the corner it’s chili time!

  6. chicken catch a tory!

  7. Love love the cookware. this dish looks so good and such a perfect weeknight dinner.
    I would definitely make my famous risotto.

  8. probably a skillet dessert

  9. Nice pan, man! I’d make my yummy “homeburger helper”. That means Hamburger Helper equivalent made from scratch, of course.

  10. Such a scrumptious weeknight meal and a fabulous giveaway! Thanks for sharing, Stephanie!

  11. I would make southwest chicken chili mac.

  12. I’d love to make those enchiladas!

  13. Sautéed mushrooms with a little balsamic vinegar and serve on sourdough toast.

  14. Those enchiladas looks and sound delicious. And I usually don’t like enchiladas!!!

  15. This pan would be a great addition to my Simply Calphalon. I think I would have to try the Stove Top Enchiladas.

  16. I would cook beef stroganoff

  17. Love calphalon pans!! I own a few and they are amazing. Love the stove top method of cooking your enchiladas… I sometimes wish I could skip the baking step.. now I must give it try. :)

  18. If I don’t make your enchiladas, I’d try a stove top version of stuffed poblanos. I had some in Denver this week…and your post has magnified my Mexican food craving!

  19. These enchiladas sound so incredibly comforting [for a New Mexican, enchiladas are comfort food]. And I am dying over this pan! I could use a new skillet, mine are from when I first moved out from my parents house LOL

  20. I want to try this recipe, it looks delicious.

    Thanks!

  21. These enchilada’s look like a great use of the pan!

  22. I think these enchiladas look great to try in a new pan!

  23. Looks delicious!

  24. I would make a Breakfast Scramble!

  25. I would make the same exact dish too cos I have never had it before.

  26. I love enchiladas! I could eat them every day. These look absolutely perfect, wow!

  27. I only recently made chicken enchiladas at home for the first time – you’re right, they’re hard to nail! LOVE this stovetop version. I would love a deep skillet like these for stirfries!

  28. I would make a tossed paste dish with a cream sauce, peas and proccuittio

  29. Saving this…this looks like the perfect, simple recipe I’ve been looking for. Thanks.

  30. Perfect football season cookware for making chili!

  31. Yum, and I currently don’t have a stove but I can still make these!

  32. I’d make this enchilada recipe…and the next night chicken fried rice. So many recipes so little time!

  33. I would make a fritatta

  34. I would make tacos.

  35. Ooooh! I think I would start with a nice omelet.

  36. Yep, I would want to make this very recipe. I LOVE enchiladas too! I miss them so much since leaving Texas. There were some good restaurants there! I need to recreate my favorites at home. Thank you for sharing. What a delicious way to end my week (and start the new one!) I hope you have a wonderful Monday!

  37. I’d make some paleo chicken chili!

  38. Umm your ladas’ look like Kings of the world!! I need a good pan for my egg dishes at breakfast!

  39. I would definitely make your chicken enchilada recipe. I tried to make it once in the oven and wasn’t a fan. Yours looks delicious!

  40. Enchiladas are my favorite, too. I love them so much that I could eat them just about every day. I love that these don’t require the oven. Yum!

  41. THis looks like the perfect pan to make some chicken breasts (not to crowded in the pan) with a picante sauce.

  42. Seared sea scallops served with a nice risotto!

  43. I would absolutely make these Stovetop Chicken Enchiladas. They look relish!

  44. Pan fried pork cutlets!

  45. I”d make Indian Butter Chicken in it.

  46. I would make rice pilaf! I love it, but my current pan doesn’t do a good job cooking up the rice. Enchiladas look good too :)

  47. I would make everything in the pan, but of course I want to definitely try your Enchilada recipe, it sounds sooo good!

  48. I would have never thought of making enchiladas on the stove top. These look good!

  49. I have a delicious stove-top lasagna recipe that would work perfectly in this pan.

  50. I’d like to try the recipe for the chicken enchiladas!!

  51. I’d make buckwheat pancakes and eggs over easy :)

  52. chicken stir fry

  53. I will make chicken marsala! knycks1(at)aol(dot)com

  54. I would use it daily! the skillet I have now is old and starting to peel I really need to throw it away

  55. Chicken enchiladas or beef tips (anything would be great in that pan!)

  56. your enchiladas on the stove sound perfect (I have moved to casserole style in the oven) but possibly a veggie stir fry or tomato/basil pasta as well

  57. The first thing i’d love to make in my pan would be some yummy Mahi Mahi :)

  58. spanish rice

  59. I would make creamy chicken with mushrooms.

  60. I will use it for chicken and rice

  61. Thanks for the giveaway… a hearty Beef Stroganoff !

  62. I’d love to make some chicken with rice.

  63. homemade spaghetti sauce

  64. western omelets..mmm..

  65. Chicken Picatta!

  66. beef stroganoff

  67. Fried Chicken

  68. Fried potatoes, mine always stick :(

  69. Hamburger patties in brown gravy
    annabella @ centurytel dot net

  70. skillet sloppy job

  71. Oh..fried chicken for sure!! mmmmmm

  72. Hamburger Helper.

  73. I would make huevos rancheros in it.

  74. a frittata

  75. chicken pasta

  76. I would make chicken and rice.

  77. I would make chili mac

  78. Beef Stroganoff

  79. I would make a shrimp stir fry.

    jweezie43[at]gmail[dot]com

  80. Oh How This pan would make cooking wonderful..!!

  81. I’d make my One Pan Sausage Skillet Pasta :)

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