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This essential book shows how the creative use of a single pan in the kitchen can lead to delicious diversity at the table. The Skillet Supper Cookbook features 22 recipes for healthy and wholesome meals that can be made in one simple skillet. An easy primer describes the particular benefits of the various skillet materials and finishes, and a collection of quick tips assists in their care and upkeep.

Creative recipes featuring a range of diverse ingredients will help you make the most of your skillet, and leave you with minimal dishes to clean! Here you’ll find recipes for luscious roasted chicken, gooey grilled cheese sandwiches, elegantly steamed fish, perfect steak au poivre, and more—all sure to become your own kitchen classics. There are also plenty of dishes you might not expect would come from a skillet, such as pizza, lasagna and enchiladas.

Recipes include: Crispy chicken thighs with fennel and lemon, chicken and cheese enchiladas, one-pan sausage and beef lasagna, stir-fried beef with bell peppers and basil, seven-layer queso and beef dip, spicy pork lettuce cups, baked eggs in tomato sauce, fried rice with shrimp and broccoli, one-pot penne pasta with sundried tomatoes and burrata, and much more!

The recipes in The Skillet Supper Cookbook demonstrate the ease and versatility with which skillets can help you deliver delicious meals time and time again.

Chicken and Cheese Enchiladas

1 tablespoon olive oil, plus more for greasing  
Kosher salt and freshly ground pepper  
1 lb baby spinach  
1 yellow onion, diced  
1 clove garlic, minced  
2 cups shredded cooked chicken  
½ cup sour cream  
1 cup shredded mozzarella cheese  
½ cup shredded white Cheddar cheese  
½ cup shredded yellow Cheddar cheese  
2 tablespoons chopped fresh cilantro, plus more for garnish  
2 cans (15 oz each) green enchilada sauce  
6–8 flour tortillas  
2 green onions, white and pale green parts, thinly sliced  

SERVES 6–8 

1. Preheat the oven to 350°F. Lightly grease a large cast-iron skillet. 

2. Bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until wilted but still bright green, 2–3 minutes. Rinse under cold running water and drain well, then coarsely chop. Set aside. 

3. In a large nonstick skillet over medium-high heat, warm the oil. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, 4–6 minutes. Let cool. 

4. In a large bowl, stir together the onion mixture, spinach, chicken, sour cream, half of the mozzarella and Cheddar, and the cilantro. 

5. To assemble the enchiladas, spread 1 cup of the enchilada sauce in the prepared skillet. Pour 2 cups of the sauce into a pie dish or a shallow bowl. Using tongs, dip a tortilla into the sauce. Place the tortilla on a work surface, add a few tablespoons of the chicken filling down the center, and roll up the tortilla. Place the enchilada, seam side down, in the skillet. Repeat with the remaining tortillas and filling. Drizzle all of the remaining sauce, including any left in the pie dish, evenly over the enchiladas, and sprinkle with the remaining mozzarella and Cheddar. 

6. Transfer to the oven and bake until the cheese is melted and the sauce is bubbling, 30–35 minutes. Garnish with the green onions and cilantro and serve right away.
 
  • Publisher: Weldon Owen (January 21, 2017)
  • Length: 56 pages
  • ISBN13: 9781681881362

More books from this author: Williams-Sonoma Test Kitchen