Tabatha Carman is serving up a delicious What's Cookin'? recipe for us today.  She's bringing some Latin flavor to the show and sharing a sizzlin' recipe for Skillet Enchiladas.  Here's how to make them!

SKILLET ENCHILADAS

  • 8 corn tortillas
  • 3 teaspoons olive oil, divided
  • ½ medium onion, chopped
  • ½ teaspoon salt
  • 1 small  to medium zucchini,  chopped
  • 1 small yellow  squash,  chopped
  • 1 red bell pepper,  chopped
  • 1 clove garlic, peeled and minced
  • ¾ cup fresh or canned corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 cup shredded cheddar cheese, divided
  • 1 cup enchilada sauce

 

  1. Cut tortillas into bite sized pieces.
  2. Heat a large skillet on medium-high heat, add 2 teaspoons of olive oil and corn tortilla pieces to the pan. Stirring occasionally, cook for 5 minutes or until beginning to crisp. Remove tortillas from pan and set aside.
  3. Add remaining teaspoon of olive oil to the pan, along with the onion and salt. Cook for 2 minutes.
  4. Add the chopped zucchini, squash, red bell pepper, garlic, corn, black beans, pepper and paprika.
  5. Stir to combine and cook for 10 minutes.
  6. Return crispy tortillas to the skillet along with 3/4 cup of cheese and stir for 2 minutes.
  7. Add the enchilada sauce, stir until combined and then sprinkle remaining 1/4 cup cheese on top.
  8. Cover with tin foil for 5 minutes or until cheese is melted.

This Kentucky Proud recipe is courtesy of Tabatha Carman from the University of Kentucky Cooperative Extension Service!

What's Cookin'? is sponsored each and every week by Murphy Appliance Company.