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

In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Add the chicken to the butter and brown about 2 minutes per side. Add the chicken stock ...

The best thing about this enchilada skillet? You're only going to dirty one pan, so it's not a crime to "let it soak" overnight. Plus, you choose what you want to add on top: geen onions ...

It took less than 10 minutes to prepare in a cast-iron skillet ... and cooked chicken to the pan and cook until heated through, stirring often. Pour the undrained tomatoes, enchilada sauce ...

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 ...

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.