Oh my goodness, let me tell you about stove top enchiladas! They’re the perfect blend of convenience and flavor, capturing all the deliciousness of traditional enchiladas without the hassle of using the oven. Imagine tender tortillas filled with savory shredded chicken, all smothered in rich enchilada sauce and ooey-gooey cheese, ready in just about 30 minutes! These enchiladas are ideal for busy weeknights when you want something quick but still want to indulge in a comforting, home-cooked meal. Trust me, once you try this simple, yet satisfying version, you’ll never look back!
Ingredients List
- 2 cups cooked shredded chicken, shredded
- 1 cup enchilada sauce
- 8 corn tortillas, warmed until pliable
- 1 cup shredded cheese, your choice (cheddar, Monterey Jack, or a blend)
- 1/2 cup diced onion, preferably yellow or white for sweetness
- 1/4 cup chopped cilantro, for garnish
- 1 tablespoon olive oil, for sautéing
How to Prepare Stove Top Enchiladas
Making these stove top enchiladas is a breeze, and I promise you’ll love how quickly they come together! Let’s dive into the step-by-step process so you can create this delicious dish without a hitch.
Step-by-Step Instructions
- Start by heating the olive oil in a large skillet over medium heat. You want it nice and warm, but not smoking—just enough to get that oil shimmering.
- Next, add the diced onion to the skillet. Sauté them for about 3-4 minutes until they’re translucent and fragrant. This step adds a wonderful depth of flavor, so don’t rush it!
- Now it’s time to stir in the shredded chicken along with half of the enchilada sauce. Mix everything together thoroughly, letting it warm up for another 2-3 minutes. The chicken should soak up all that sauce goodness!
- While the chicken mixture cooks, grab another pan and warm your corn tortillas. Just place them in a dry skillet over low heat for about 30 seconds on each side until they’re pliable. This is key! You don’t want them cracking when you roll them up.
- Once your tortillas are warmed, fill each one with a generous scoop of the chicken mixture and roll them up tightly. Place them seam-side down in the skillet, fitting them snugly together.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well coated. Don’t be shy—sauce is what brings everything together!
- Sprinkle your choice of shredded cheese on top. I usually go for a mix of cheddar and Monterey Jack for that perfect melty goodness.
- Cover the skillet with a lid and let them cook for about 10 minutes over low heat, just until the cheese is melted and bubbly. Keep an eye on it, and if the cheese starts to brown too quickly, lower the heat!
- Finally, garnish with the chopped cilantro before serving. This adds a fresh pop of flavor that really elevates the dish!
And there you have it! Quick, simple, and absolutely delicious stove top enchiladas that are sure to impress your family and friends. Enjoy every cheesy, saucy bite!
Why You’ll Love This Recipe
- Quick to prepare: Ready in just 30 minutes, perfect for busy weeknights!
- Full of flavor: The combination of savory chicken, rich enchilada sauce, and melty cheese is simply irresistible.
- Versatile for dietary adjustments: Easily swap chicken for black beans or your favorite veggies for a delicious vegetarian option.
- No oven required: Everything is made on the stove top, making it a hassle-free cooking experience.
- Great for weeknight dinners: A comforting, satisfying meal that the whole family will love, without spending hours in the kitchen.
Tips for Success
To make your stove top enchiladas truly exceptional, focus on the quality of your ingredients. Use fresh, high-quality chicken and a flavorful enchilada sauce—homemade is best if you have the time! When warming your tortillas, do it gently on low heat to avoid cracking; you want them soft and flexible. If you find them a bit dry, a quick brush of olive oil can help. For a flavor boost, consider adding spices like cumin or smoked paprika to the chicken mixture. Lastly, don’t skimp on the cheese—go for a blend for that perfect melty texture that pulls everyone in!
Variations
One of the best things about stove top enchiladas is how adaptable they are! You can easily customize them to suit your taste or dietary needs. Here are some fun ideas to get your creative juices flowing:
- Alternative Proteins: Swap out the shredded chicken for cooked ground beef, turkey, or even pulled pork for a different flavor profile. If you’re looking for something lighter, shredded rotisserie chicken works wonderfully!
- Vegetarian Options: For a hearty vegetarian version, fill your tortillas with black beans, refried beans, or sautéed mushrooms and bell peppers. You could also add some corn and zucchini for a colorful, nutritious twist.
- Cheese Varieties: Experiment with different cheeses to find your perfect blend. Try pepper jack for a spicy kick, or a creamy queso fresco for a fresh touch. Mixing cheeses can also help you achieve that perfect melt!
- Seasonal Ingredients: Depending on the time of year, you can incorporate seasonal veggies like roasted butternut squash in the fall or fresh tomatoes and corn in the summer. They not only add flavor but also a lovely pop of color!
- Toppings Galore: Don’t forget about the toppings! Top your enchiladas with diced avocado, a dollop of sour cream, or a sprinkle of crumbled feta for an extra layer of flavor. You can also add fresh jalapeños for some heat or a squeeze of lime juice for brightness.
Feel free to mix and match these ideas! The beauty of stove top enchiladas is that they’re incredibly forgiving, allowing you to get creative and make them your own. Enjoy the process and make it a dish that reflects your unique taste!
Storage & Reheating Instructions
If you’re lucky enough to have leftovers of these delicious stove top enchiladas, storing them properly is key to keeping them tasty! Let them cool down to room temperature before transferring them to an airtight container. This helps prevent any condensation that can make them soggy. They’ll stay fresh in the fridge for about 3–4 days.
When it comes to reheating, you can use either the microwave or the stovetop, but I recommend the stovetop method for the best texture. Just place the enchiladas in a skillet over medium-low heat, add a splash of water or extra enchilada sauce (this keeps them moist), and cover with a lid. Heat for about 5–7 minutes or until warmed through, checking occasionally to ensure they don’t stick. If you’re in a hurry, you can pop them in the microwave for about 1–2 minutes, covered, but be careful not to overdo it, or they might dry out!
And if you want to save them for a later date, you can freeze the enchiladas! Just make sure they are in an airtight container or freezer bag, and they’ll be good for up to 2 months. To reheat frozen enchiladas, let them thaw overnight in the fridge first, then reheat as mentioned above. Enjoy your delicious leftovers just as much as the first time around!
Nutritional Information
These stove top enchiladas are not only delicious but also offer a satisfying balance of nutrients. Here’s a breakdown of the estimated nutritional values per serving:
- Serving Size: 2 enchiladas
- Calories: 400
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 4g
- Protein: 25g
- Sodium: 800mg
- Cholesterol: 60mg
Please note that these values are estimates and can vary based on ingredient brands and quantities used. Enjoy your hearty and flavorful meal while keeping these nutritional insights in mind!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Absolutely! While corn tortillas have that classic enchilada vibe, flour tortillas work just as well. They’re often softer and easier to roll, making them a great alternative if you prefer them.
What can I substitute for the shredded chicken?
If you want to switch things up, shredded rotisserie chicken is a fantastic shortcut. You can also use black beans, lentils, or even sautéed vegetables for a hearty vegetarian option. Just make sure to adjust your seasonings accordingly!
How can I make these enchiladas spicier?
For a kick, consider adding diced jalapeños or a splash of hot sauce to the chicken mixture. You can also use spicy enchilada sauce or sprinkle some crushed red pepper flakes on top before serving. Spice it up to your heart’s content!
Can I prepare the filling ahead of time?
Yes! You can make the chicken filling a day in advance and store it in the refrigerator. Just reheat it before filling your tortillas, and you’ll have a super quick dinner ready to go!
What toppings do you recommend?
I love to top my stove top enchiladas with fresh avocado slices, a dollop of sour cream, and a sprinkle of chopped green onions. You could also add some pickled red onions or a squeeze of lime for a burst of freshness!
Stove Top Enchiladas: Quick Cheesy Goodness in 30 Minutes!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Stove top enchiladas are a quick and flavorful dish that brings the essence of traditional enchiladas to your kitchen without the need for an oven.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent.
- Stir in the shredded chicken and half of the enchilada sauce, mixing well.
- Warm the corn tortillas in a separate pan until pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in the skillet.
- Pour the remaining enchilada sauce over the tortillas.
- Sprinkle shredded cheese on top.
- Cover the skillet and cook for 10 minutes until the cheese is melted.
- Garnish with chopped cilantro before serving.
Notes
- For a vegetarian option, replace chicken with black beans.
- Use a variety of cheeses for different flavors.
- Experiment with toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: stove top enchiladas, enchilada recipe, quick enchiladas
