Add the chicken back into the skillet and top with enchilada sauce and cheese. Bake for 10 minutes or until cheese is melted ...

Combine the chicken and enchilada sauce in a skillet over medium-high heat. Stir, then add in the black beans and diced peppers. Mix in the sour cream and corn tortilla pieces. Stir to combine.

It’s creamy, comforting, and comes together in just one skillet—meaning less mess and more time to enjoy your evening. Juicy ...

These easy one-pot dinner recipes are packed with tasty seasonal produce and take no more than 30 minutes to prepare.

roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are ...

White chicken enchiladas are baked under a satiny white ... When using corn tortillas, warm them in a dry skillet before rolling to prevent cracking. Cheese. I used shredded Monterey jack cheese ...