Easy Chicken Enchilada Skillet

Easy chicken enchilada skillet.

I’m always looking for fast, but good tasting recipes, and this is one of those. This easy chicken enchilada skillet comes together in about 30 minutes give or take a few.

It’s not one of those enchilada dishes that require you to wrap cheese and meat into the tortilla shells then cover with more cheese and sauce and bake.  This one incorporates all the ingredients in one skillet, but you’re getting the same great flavor.  Just chop up the corn tortilla shells into bite sized pieces and add the rest of the ingredients, stir it all together and in about 20 minutes you’ll be eating.

Ro-Tel and enchilada sauce

If you are afraid that the Ro-Tel might be too spicy for you, not to worry.  The dish has just the right amount of heat and in fact, if you like things kicked up, you may want to add some Tabasco or a hot pepper.

Chicken and corn in the skillet.Chicken enchilada skillet.Enchilada slillet with cheeses.

Another thing you might add would be some black beans.  That would give some nice fiber and a good mouth feel.  A half cup would contribute 15 grams of fiber and 20 grams of protein.  It would also add about 80 calories per serving.

Chicken enchilada skillet.

This chicken enchilada skillet is a great dish if you are pressed for time and need a satisfying meal.  It is really a win-win recipe.

Enjoy!

*Holiday Season Gift Idea

The cast iron skillet that I used to make this was a Lodge 10 1/4 inch. You can look at this inexpensive skillet by clicking on the link.  If you would prefer to get the Cadillac of cast iron skillets, take a look at the LeCreuset, cherry red enameled skillet.  My daughter has this pan and I fell in love with it when we stayed for the summer with her in Minnesota.  Either skillet should last a lifetime.

Disclaimer: The above links are affiliate links, which means that if you purchase anything through these links, Joe’s Healthy Meals will make a small commission.  Thank you very much!

5.0 from 1 reviews
Easy Chicken Enchilada Skillet
 
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Author:
Recipe type: Main Dish
Cuisine: Tex-Mex
Serves: 4 servings
Ingredients
  • 6 5½" corn tortillas cut into bite sized pieces
  • 1 can Ro-Tel Original tomatoes and green chilis
  • 1½ cups enchilada sauce
  • 9 oz. cooked chicken chopped to bite sized pieces
  • ¾ cup frozen corn
  • 2½ oz. grated cheddar cheese
  • 3 oz. queso fresco Mexican crumbling cheese or similar cheese
  • cilantro
  • tortilla strips
Instructions
  1. Pre-heat oven to 350°
  2. In an oven safe skillet on medium heat add the corn tortillas, Ro-Tel, enchilada sauce, chicken and corn and stir to combine and bring to a simmer
  3. Remove skillet from the heat and add the cheddar and queso fresco cheese
  4. Place in the oven for 15 to 20 minutes until the cheese is nicely melted
  5. Remove from the oven, garnish with chopped cilantro and tortilla strips
  6. Serve hot with cilantro and tortilla strips on the side used as desired

 

Mahi Mahi with Market Vegetables

Mahi mahi with market vegetables. Perfectly seared, moist fish with pan roasted vegetables. All on a bed of brown rice. | joeshealthymeals.com

When it comes to seafood, one of the best buys you can get in terms of quality, tasty fish is mahi mahi.  It’s right up there with grouper and red snapper but usually costs about three or four dollars less per pound.

We are lucky here in Florida to have good fresh fish pretty much year round.  I went to Jensen’s seafood and got a 12 ounce mahi mahi fillet and then went to Steve’s Produce and picked up some veggies and made pan grilled mahi mahi with market vegetables.

I used my Lodge grilling skillet to cook the vegetables and fish.  You can get that cast iron pan really hot which gives you some nice sear marks and cooks things fast.

I decided to not put any other seasonings on except salt and pepper to the veggies or fish.  Instead, I mixed up a lemon garlic sauce to spoon on to the fish for an extra kick of flavor.

The key to melt in your mouth goodness is to not overcook the fish.  I grill it until it is nearly done but can see that it’s not quite opaque all the way up the side of the fillet.  I take it off the heat and let the pan finish cooking it which takes a minute or two.

Mahi mahi with market vegetables. Perfectly seared, moist fish with pan roasted vegetables. All on a bed of brown rice. | joeshealthymeals.com

I served the mahi mahi on a bed of brown rice with chopped scallions and it was delicious.

Here’s the printable, easy recipe for mahi mahi with market vegetables. Give it a try.

Enjoy!

Disclaimer: This post contains an affiliate link which means that Joe’s Healthy Meals will get a commission on any sales generated through that link.  We personally use and recommend the product and are not compensated in any other way.

5.0 from 2 reviews
Mahi Mahi with Market Vegetables
 
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Author:
Recipe type: Seafood
Cuisine: American
Serves: 2 servings
Ingredients
  • 12 oz. Mahi mahi fillets about 1" thick, 6 oz. per person
  • 2 small to medium zucchinis
  • 2 small summer squash
  • 1 lbs. asparagus, (9 oz. prepared with woody ends cut off)
  • 2 tbsp olive oil
  • salt and pepper
Lemon Garlic Sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp canola oil
  • 1 lg. garlic clove finely minced
  • pinch of salt
Instructions
  1. Mix the ingredients for the lemon garlic sauce in a small bowl and set aside
  2. Slice zucchini and summer squash lengthwise into ¼" slabs and coat with olive oil
  3. Heat a grill pan on high heat and add slabs of the vegetables, sprinkling with salt and pepper
  4. Turn the vegetables after 1½ to 2 minutes, sprinkle the second side with salt and pepper and grill another 1½ minutes, until tender.
  5. Microwave the asparagus on a plate with a tablespoon of water, covering with plastic wrap, 3 or 4 minutes, depending on the power of the microwave
  6. Lightly oil the mahi mahi fillets with olive oil and add salt and pepper, then place on the hot grill pan and cook until you can see that about ⅓ of the fillet is opaque, 2 to 3 minutes
  7. Turn and grill until the side of the fillet is nearly opaque yet still partly pink, 1½ to 2 minutes
  8. Turn off the heat and let the fish finish cooking in the pan, 1 to 2 minutes
  9. Serve the fish on a bed of brown rice with chopped scallions, the pan seared vegetables and asparagus.
  10. Drizzle fish with a little of the lemon garlic sauce
Notes
The nutrition label is for the fish, vegetables and sauce. Brown rice would be an additional 108 calories per half cup.

 

Leftover Turkey Vegetable Soup

Leftover turkey vegetable soup. Delicious recipe that includes bacon for extra flavor. | joeshealthymeals.com

Soup..it’s what’s for Dinner

  1.  We made a 14 pound turkey to feed 4 people! Therefore, Leftover Turkey Vegetable Soup.
  2.  Mary Jo made wonderful turkey stock from the carcass.
  3.  Mary Jo also made some delicious honey whole wheat bread to sop up the juices.
  4.  It is winter.
  5.  Bacon!

Leftover turkey vegetable soup with bacon. Delicious recipe that includes bacon for extra flavor. | joeshealthymeals.com

Yep, I actually made leftover turkey vegetable soup with bacon.  It adds another subtle flavor profile which is really nice.  And the bacon grease was used to cook the vegetables a bit before adding the turkey stock.

Tomato paste was added for a little richness, half and half with some flour for thickening, and Kitchen Bouquet to darken the broth.

Mary Jo’s bread was perfect with the soup.  It was honey whole wheat bread and you can find the recipe on her website, MJ Bakes a Lot.  It’s a soft, sandwich style bread with great texture and flavor.

 

Leftover turkey vegetable with bacon soup. Delicious recipe that includes bacon for extra flavor. | joeshealthymeals.com

The recipe ingredients shown were enough for the two of us, so you should adjust the amounts to suit your needs. I didn’t want leftover, leftover turkey vegetable soup!  Here’s the printable recipe.

Enjoy!

5.0 from 1 reviews
Leftover Turkey Vegetable Soup
 
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Author:
Recipe type: Soup
Cuisine: American
Serves: 2 servings
Ingredients
  • 3 thick cut bacon slices, chopped into ½" pieces
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 tbsp bacon grease
  • 2 cloves garlic, minced
  • 4 cups turkey stock, (chicken broth can be used as a substitute)
  • ¼ cup half and half
  • 1 tbsp all purpose flour
  • 2 cups shredded cooked turkey
  • ¾ cup frozen corn
  • 2 tbsp tomato paste
  • 2 tsp Kitchen Bouquet, (optional)
  • salt and pepper
Instructions
  1. In a dutch oven or heavy sauce pan, cook the bacon on medium high until crisp, 8 to 10 minutes, then remove the bacon from the pan and place on paper towel lined plate.
  2. Remove all but 2 tbsp bacon grease from the pan and add the onions, celery and carrots and cook stirring for 5 or 6 minutes to soften slightly.
  3. Add the garlic and cook for another minute.
  4. Add the turkey stock and bring to a boil, then reduce heat to a simmer, cover the pot and cook until the carrots and celery are done to your liking, 10 to 20 minutes.
  5. Mix half and half and flour in a shaker, then add to the stock, and bring to a boil to thicken .
  6. Add the tomato paste and Kitchen Bouquet and stir in.
  7. Add the turkey, corn, and half of the bacon bits and cook until heated through.
  8. Season to taste with salt and fresh ground pepper
  9. Serve hot and garnish with the remaining bacon bits

 

Beef Barley Vegetable Soup Recipe

Beef barley vegetable soup. Quick and satisfying soup recipe to have on one of these cold evenings. | joeshealthymeals.com

The weather in west central Florida has finally cooled down…like lows in the upper 40’s.  When this happens, it’s time for some comfort food…in this case I made a beef barley vegetable soup for supper a couple nights ago.

Mary Jo and I, usually at about 4 o’clock or 4:30, go back and forth about what to have for supper.  I guess planning is not an option for us.  Heck, the grocery store is right next door!  We’ll discus things like, what’s in the refrigerator? What’s in the pantry?  Sometimes we have everything for the meal, but not for this beef barley vegetable soup.  Mary Jo volunteered to go to the store to pick up some beef.

There’s a lot of options when buying beef for a soup.  Some cuts are really tough and you need to cook them for quite a while for them to get tender.  This would be chuck and round.  A piece of top sirloin can be quite tender and be a good choice for soup.  I like really tender beef, and since we are only cooking for two, I asked Mary Jo to get tenderloin.  It’s expensive but it doesn’t have to be cooked for a long time so it can be a quick meal.  The ingredients in this recipe made enough for 3 people, so the $9.50 spent was really not too extravagant.

Beef barley vegetable soup recipe. Quick and satisfying soup recipe to have on one of these cold evenings. | joeshealthymeals.com

Mary Jo had just made a wonderful bread to go along with the soup.  It was a quick bread made with rye flour and coated with different seeds.  It was the perfect texture and flavor combination for this hearty soup.

What’s even better, is that she is going to start posting her bread and baking recipes online at http://www.mjbakesalot.com.  This will be one of her first posts at the new site and it will be exciting to have these recipes handy in the future.

Beef barley and vegetable soup. Quick and satisfying soup recipe to have on one of these cold evenings. | joeshealthymeals.com

Well, beef barley vegetable soup is Comfort Food 101.  It’s fast and will hit the spot every time.

Enjoy!

Beef Barley Vegetable Soup Recipe
 
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 1 tbsp vegetable oil
  • 10 oz. beef tenderloin, cubed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 8 oz. sliced mushrooms
  • 4 to 5 sprigs fresh thyme, tied together in a bundle, (or 1 tsp dried thyme)
  • 2 cups beef broth, (I used Better than Bouillon, roasted beef base, 3 tsp.)
  • 2 cups chicken broth, (Better than Bouillon, roasted chicken base, 2 tsp.)
  • 1 cup Quaker quick pearled barley
  • salt and pepper
Instructions
  1. In a large sauce pan on medium high heat, add the oil and bring to shimmering.
  2. Add the beef to brown, 2 mins, remove from the pan and reserve
  3. Place the pan back on the heat and add the onion, celery, and carrots and cook about 5 mins. to tenderize, If the pan is somewhat dry, add ¼ cup of the chicken broth.
  4. Next, add the sliced mushrooms and cook an additional 4 mins.
  5. Add the beef broth, chicken broth, quick barley and thyme bundle and bring to a boil.
  6. Cook for 12 minutes for the barley to soften
  7. Add the beef and taste and adjust seasonings, (I added ½ tsp salt and 1 tsp ground black pepper)
  8. Remove the thyme bundle and serve

 

Cheesy Hash Browns Bacon and Eggs

Cheesy hash browns bacon and eggs. Baked breakfast that's easy and tasty! | joeshealthymeals.com

Do you ever get the need for a hearty breakfast?  No cold cereal or fruit and yogurt for me today…we’re talking cheesy hash browns bacon and eggs, baked in a heavy cast iron skillet until everything is singed and full of flavor.

Shredded potatoes. | joeshealthymeals.com

This dish originated in my mind when Mary Jo bought a new mandolin for slicing vegetables.  When I get something new, I’ve got to use it, know what I mean?  First thing was slicing an onion to make some caramelized onion. Easy.  Then grabbed a potato and made a small batch of french fries.  Also easy.  Finally, I tried the smallest slice and dice setting and made these matchstick potatoes that I used for the cheesy hash browns bacon and eggs dish.   Now if you don’t have a mandolin to use, you can use a box grater or if you have a stand mixer with the shredder attachment, that will work too.  Some food processors have a grater attachment for this.  If you don’t have any of these, go buy some frozen shredded hash browns at the store and use those.

Once you grate the fresh potatoes, they need to be soaked in cold water to get some of the starch out.  They’ll brown better, (this step is not necessary if using frozen potatoes).  Add a teaspoon or two of lemon juice to the water too which will keep the potatoes from turning pink or brown.  Rinse the potatoes well and then dry them with a dish towel or use paper towels to get them dry.

One thing that you can do to make sure that the potatoes brown up well, is to preheat the skillet at the same time that the oven is heating up.  It will take 20 minutes or a little more to brown the potatoes and you need to turn them in the skillet a couple times so they don’t stick.  If you are going to have bacon with the hash browns, place a couple strips on a separate baking pan and put that in the oven when you add the potatoes. The bacon should be done in 20 minutes or so.

After 20 to 24 minutes, pull the skillet out and sprinkle grated cheese over the potatoes, then crack 3 or 4 eggs on top.  Put the skillet back in the oven and the egg whites should firm up in 7 or 8 minutes.  Remove the skillet from the oven, sprinkle with chopped up bacon  and some green onion.

Cheesy hash browns bacon and eggs. Baked breakfast that's easy and tasty! | joeshealthymeals.com

I’m sorry that I only got a couple of photos of this, but I has hungry and I wanted to eat it while it was still hot.

If you’re looking for a satisfying, hearty breakfast give cheesy hash browns bacon and eggs a try.

Enjoy!

Disclaimer: This post contains affiliate links.

5.0 from 3 reviews
Cheesy Hash Browns Bacon and Eggs
 
Prep time
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Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 3 servings
Ingredients
  • 2 Idaho potatoes, (about 1¼ lbs.), washed and grated
  • 1½ tbsp canola oil
  • 1 tsp salt
  • 2 oz. white cheddar cheese, grated, (about a cup)
  • 2 slices thick cut bacon
  • 3 lg. eggs
  • fresh ground black pepper
  • 2 green onions chopped
Instructions
  1. Preheat oven and an oven safe skillet to 375°
  2. Grate potatoes then soak in cold water 5 to 10 minutes, (add 1 to 2 tsp lemon juice to prevent browning), then rinse and dry well with toweling.
  3. Remove preheated skillet from oven, add oil, salt, and potatoes, toss to combine.
  4. Place in oven 20 to 24 minutes tossing potatoes one or two times to prevent sticking
  5. Put bacon on a baking sheet and place in oven 20 mins. or until done to your liking, then cut or crumble into pieces.
  6. Remove skillet from oven and sprinkle with grated cheese and crack eggs onto the potatoes
  7. Place back in the oven 7 or 8 minutes until the egg whites have firmed up.
  8. Remove from oven, sprinkle with chopped bacon and onions and black pepper
  9. Serve hot