Tag Archives: rotel

Chicken Enchilada Skillet

7 Mar
Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteeing the Rice with Chicken

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Misture

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

Download and Print this Recipe

Download and Print this Yummy Recipe!


Cinco de Mayo Charro, or “Borracho” Beans

3 May
Charro, or Borracho Beans

Charro, or Borracho Beans

I spent a good amount of time the other night cooking almost five pounds of burger and over a pound of ground turkey to make the taco filling for my employer’s Cinco de Mayo Taco Bar Potluck. For some insane reason, I also signed up to make some Charro beans for the potluck portion. The team I’m on pitches in all the taco makings (such as the taco meats I cooked), and since I’m on the organizing team I really didn’t have to do that. But I did. So there I was, all in a sweat after work, with four to five pots and pans cooking a variety of ingredients at the same time.  I posted this recipe over a year ago embedded within my Grilled Tri-Tip Steak recipe, so thought I’d dredge it back up for you so you can take a gander at it and see if this is something you would like to make for your own Cinco de Mayo fest! I tried to clarify my directions from a year ago, so I hope that helps.

This is a tried and true Tex-Mex recipe. These beans are served all over the Austin area, but I’ve found nary a restaurant serving this in my dinky Pacific Northwest town. In a nutshell, they are dried pinto beans cooked for a long time with a spicy tomato-chile mixture, along with bacon or some kind of pork. My version reduces the cooking time greatly by using a pressure cooker. If you don’t have a pressure cooker, increase the cooking time by several hours, adding water as needed. The difference between Charro beans and Borracho beans is that you add a bottle of Mexican beer to the the Charro beans. Borracho means “drunk” in Mexican, lol. Enjoy!

Cinco de Mayo Charro, or “Borracho” Beans

2 cups dried pinto beans, soaked overnight and rinsed
2 cups homemade or low salt chicken broth (or sub all water)
1 tablespoon olive oil
1/2 onion, chopped
1 tablespoon minced garlic
2 slices cooked bacon, chopped (or 2 tablespoons bacon bits)
1 can Ro*Tel tomatoes (or diced tomatoes and green chiles)
Black pepper to taste
1 bottle or can of beer (preferably Mexican)
Large handful of cilantro, chopped, and more for garnish

Dried Pinto Beans

Dried Pinto Beans (Soaked and Rinsed)

After soaking and rinsing the beans overnight, add them to a pressure cooker with the chicken broth and enough water to cover the beans by an inch or so. Cover the pot with its lid tightly with the pressure regulator on top, and heat over medium high heat until the regulator begins to rock. Turn the heat down until regulator is rocking gently, then cook for 25 minutes.

Meanwhile, add the oil, garlic, and bacon to a heated skillet and saute until the onion starts to get translucent. Add the can of Ro*Tel tomatoes and grind a bunch of  black pepper over it, cook for about five minutes longer, then set aside.

After the beans have cooked 25 minutes, take the pot off the heat and let the pressure reduce on its own. Do  not cool it by running under water, as you will have to let the pressure come down naturally or you will have a foaming mess on your hands. This will take about 15 or 20 minutes. When you can open the lid easily, stir in the tomato mixture, and beer (if using). Take a potato masher or the back of a spoon and smoosh some of the beans to help thicken up the broth. Cook  for another half hour or so.

Garnish with additional cilantro,  if you prefer. This makes a mess of beans, but they are so yummy you’ll find they will disappear quickly. Eat them in a taco or burrito, or sop them up with tortilla chips. These taste even better the next day, too.  Olé!

Spicy Sausage Skillet Pasta ~ A One-Pot Meal!

30 Jan
Spicy Sausage Skillet

Spicy Sausage Skillet

I am not at all going to pretend this is my own recipe. I saw this on Pinterest and said “Yep. I’m so doing that. Hands down.” My tweaks to this are so minor that it just stands to prove that the original recipe was a winner. It originally came from America’s Test Kitchen cookbook, and I found it on Kevin & Amanda’s food blog that I follow. Well, I don’t have the physical cookbook so searched for the link to the original recipe online, and that’s a no-can-do unless I subscribe to it for money. Gee, did I mention I’m frugal too? So instead I will linky you to the adaptation from Amanda, and then tell you about my minor tweaks. Actually some aren’t so minor (and ones you should NOT do) as I got interrupted by a phone call from my seester in Austin trying to plan a family reunion, (HI SEESTER!) and got totally distracted during the making of this. But that’s OK. I’ll try to keep to what you really need to do to make this. It really is simple if you don’t have a phone attached to your head during the process.

Spicy Sausage Skillet Hot out of Oven

Spicy Sausage Skillet Hot out of Oven

Spicy Sausage Skillet Pasta
Adapted from America’s Test Kitchen and Kevin & Amanda

1 tablespoon olive oil
1 package smoked turkey sausage, sliced 1/4-inch thick
1 1/2 cups diced onions
2 teaspoons minced garlic
2 cups homemade or low-sodium chicken broth
1 10-ounce can RoTel (or can of tomatoes and green chiles)
1/2 cup milk
8 ounces pasta, something sturdy like Penne or Rigatoni
Lots of ground pepper, to taste
6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
2 sliced green onions

Spicy Sausage Skillet 2

A view from the other side…

Add olive oil to a cast iron or oven-safe skillet over medium high heat. Add the turkey sausage (this is the Kielbasa-looking horseshoe-shaped stuff, not the ground stuff in the casings) and onions and cook until lightly browned, about 10 minutes. The original recipe called for 4 minutes and they were not nearly done at that time. Add the minced garlic and cook about a minute more.  Add the chicken broth, RoTel tomatoes (recipe called for mild, I used original because I like spicy!), milk (recipe called for cream, did not have any), pasta, pepper and stir. Now here is where I got distracted. The recipe called for 2 cups of chicken broth, but I was yakking to my sister and I think I added 3 cups by accident. I can’t be sure. It also called for 8 ounces of pasta, but my box was 16 ounces and just eyeballed half of it while talking and think I barely added more than a quarter of the box.. oops.  Next bring the mixture to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 or 20 minutes. At this point it was way too soupy so I did what all good cooks do when this happens. I dumped the extra liquid down the drain. Worked for me! I hope you won’t have to do this step. I’m sure if I had added the correct amount of pasta (and got the broth amount right), more of the liquid would have been absorbed, too. Now remove skillet from the heat and stir in half the cheese. Top with remaining cheese and sprinkle with green onions. Broil in oven until cheese is melted and bubbly, about 5 to 10 minutes. Serve with a simple green salad on the side. The flavors are just delicious and creamy gooey and you will gobble this right up!

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