Chicken, beans and vegetables are cooked in Encilada sauce and seasoned with a lot of melty Mexican cheese for a single pan dinner!
- Taste: Crunchy flavors and tex-mex cheese are quickly combined in a single pan.
- Save time: Save time using pre-cotton chicken, pre-mastery onions and garlic.
- Serve suggestions: Top with sour cream, green onions or avocado and add some cold cerveze or a mojitos jug for a homemade party!
- Freezing: This recipe is excellent for freezing. Cool the pan completely and keep in hermetic containers.
Tips for ingredients for the Encilada pan
- Meat: Chicken, turkey, steak or cooked pork can be used every time in this recipe for perfect results. Omit the meat for extra or quinoa beans for a vegetarian dish.
- Tortillas: The corn tortilla strips absorb the sauce and provide carbohydrates satisfaction, such as the noodles in a saucepan. Fragments of crushed Tortilla, Fritos or Farina tortilla can also be used.
- Vegetables: Bell Peppers and onions add salty color and flavor to this Encilada pan. Corn nilet, diced tomatoes or even a mixture of vegetables.
- Beans: Make sure to drain and rinse the canned beans before using. Black beans, pinto beans, beans or any combination of beans!
Tasty condiments
Everything that happens on a Taco can go to an Encilada pan! Try a spoonful of sauce, sour cream and some black sliced olives, jalapentos, green chillies, green onions or guacamole. Crumble some tortilla chips or fritos at the top for a satisfactory crunch.
Remaining enchiladas?
Keep the remaining Encilada pan in a covered container in the refrigerator for a maximum of 3 days and heat portions in the microwave oven or bake in a plate of saucepan covered with foil. Serve the remaining enchiladas on a bed of vegetables or roll a tortilla for a tasty meal on the road.
Freeze portions in bags with zipper for a maximum of 1 month and defrosting during the night in the refrigerator before heating.
Plus a pan wonders
Have you tried this recipe from Echilada pan? Make sure to leave a comment and an evaluation below!
Encilada pan
Grated chicken symmers with beans and stripes of Tortilla in a bold Encilada sauce with a lot of melted cheese.
Prevent the screen from becoming dark
Preheat the grill over high heat (500 ° F).
Cut the tortillas into ½ inch stripes and set aside.
In a 12 -inch pan, heat the olive oil over medium heat. Add the pepper, the onion, the chilli powder and the cumin. Cook until it is softened, about 4 minutes.
Mix the chicken, beans and enchilada sauce and cook over low heat for 3-4 minutes or until it thickens.
Add the stripes of Tortilla and mix to add, separating the strips from each other. Cross the cheese and grill for 2-3 minutes or until the cheese is dissolved. Add condiments as desired and serve.
- Optional condiments include sour cream, coriander, diced tomato, diced red onion, jalapeno and/or avocado.
- Keep the leftovers in the refrigerator for 3-4 days or in the freezer for a maximum of 1 month.
Calories: 253 | Carbohydrates: 6G | Protein: 25G | Fat: 14G | Saturated fat: 5G | Polynsaturo fat: 2G | Monolysatuine fat: 6G | Cholesterol: 70mg | Sodium: 322mg | Potassium: 300mg | Fiber: 2G | Sugar: 2G | Vitamin A: 1308Iu | Vitamin C: 39mg | Soccer: 342mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, lunch, main dish
Kitchen American, Mexican© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
