Description
All the deliciousness of enchiladas without the rolling! This easy skillet version layers tortillas with seasoned beef, cheese, and enchilada sauce for a quick, comforting meal that comes together in one pan.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 6 corn tortillas, cut into quarters
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
- Optional toppings:
- Sour cream
- Diced avocado
- Sliced black olives
- Chopped tomatoes
- Thinly sliced radishes
Instructions
- Brown the beef: Heat oil in large oven-safe skillet over medium-high. Cook beef, onion and garlic until beef is browned (5-7 mins). Drain excess fat.
- Season: Stir in taco seasoning, enchilada sauce, and green chiles. Simmer 2 minutes.
- Layer: Remove from heat. Arrange half the tortilla pieces over beef mixture, overlapping slightly. Sprinkle with 1 cup cheese. Repeat layers.
- Bake: Transfer skillet to oven. Broil 3-5 minutes until cheese is bubbly and golden.
- Garnish: Sprinkle with cilantro and add desired toppings.
- Serve directly from the skillet with a spatula.
Notes
- For spicier version, use hot enchilada sauce or add diced jalapeños
- Can substitute ground turkey or chicken for beef
- Vegetarian option: Use plant-based crumbles and black beans
- Leftovers reheat well in microwave or oven
- If you don’t have oven-safe skillet, transfer to baking dish before broiling
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet/Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg