Super quick and easy recipe for Skillet Enchiladas. Perfect on the stove top or over a campfire.
Since this recipe is made with leftovers, the ingredient amounts are up to you. Just squeeze as many enchiladas as you can into the pan. (I got 7 enchiladas into my 8-inch pan.)
- Tortillas (corn tortillas will be less soggy, but flour ones just taste so good!)
- refried beans
- Pre-cooked chicken, shredded
- cheese, grated
- 1 can enchilada sauce
- optional toppings: sour cream, green onions, guacamole, cilantro, etc
- Grease bottom of skillet. (or use a quarter cup of enchilada sauce)
- Spread refried beans on tortilla, add a couple spoonfuls of shredded chicken and cheese. Roll up tortilla and place into skillet seam side down.
- Continue filling tortillas until the pan is full.
- Add as much enchilada sauce as you want and top with a generous amount of cheese.
- Heat on medium-low (or low heat area of the campfire) until the cheese is completely melted and enchiladas are heated all the way through.
Serve with your favorite toppings and enjoy!
Use whatever type of tortilla is your favorite. Corn tortillas are the traditional tortilla used for enchiladas because they just hold up better to the sauce and cheese.
To speed up cooking, you can prewarm the enchilada sauce.
- Serving Size: 1 enchilada
- Calories: 225