If you want the most flavorful, easy beef enchiladas you've ever had in your life... you're at the right place! This is no ordinary enchilada though - it's so much easier to make and tastes even better. Indulge in the savory delight of a one skillet beef enchilada, where layers of rich flavors meld together seamlessly. There's a symphony of spices, infusing the meat with warmth and depth. Next, a splash of vibrant tomato sauce adds tanginess while marrying the spices into a cohesive sauce. Layer upon layer, corn tortillas are nestled into the savory mixture, soaking up every bit of flavor. Topped generously with a blanket of gooey melted cheese, the skillet is then transferred to the oven, where the enchiladas bubble and brown, transforming into a melty, cheesy masterpiece. Once out of the oven, a sprinkle of fresh cilantro adds a pop of color and freshness, completing this mouthwatering dish that's sure to be a crowd-pleaser.
Ingredients: (Serves 4)
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
8 oz lean ground beef
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 oz can mild diced green chiles
2 cups red enchilada sauce (I used medium spiciness, but you can use mild if you're not big on spice)
6 6-inch corn tortillas, cut into strips
1.5 cups shredded Mexican blend cheese
Toppings: cilantro, green onion, avocado, diced tomatoes, crushed tortilla chips, red onion, white queso dip (I heated queso dip up and drizzled a bit on top - it was delicious!)
Recipe:
Preheat your oven to 425 degrees F.
Chop your 1 full onion and mince your 2 garlic cloves. Add 1 tbsp olive oil onto the hot skillet on medium, heat. Add on your chopped onion and garlic. Let cook for 1 minute.
Add your ground beef onto a skillet. I used a LODGE 12" Cast Iron Skillet - It fit the recipe perfectly. If you don't have a skillet, use a glass cooking dish or regular cooking dish that is oven-safe.
Mash up the beef with a meat masher to break it into smaller bits, this will allow it to cook faster. Cook this for about 5 minutes, or until the meat is browned. Season with chili powder, cumin, paprika, garlic powder, salt and pepper. Mix around.
Turn the heat to low. Slice your 6 corn tortillas into strips.
Add in your 2 cups red enchilada sauce and 4 oz can of green chiles. Add in your corn tortilla strips. Let cook for about 2 minutes so that the tortillas can soften.
Spread 1.5 cups of cheese evenly onto the top of the dish. If you are using a dish larger than 12", you may need more cheese. That's okay - go ahead and add on as much as your heart desires, because cheese makes everything better.
Bake for 7 minutes. Turn to a broil at 500 degrees F and broil for 3 minutes. Watch the skillet meal though, because broiling can cause food to burn quickly. Keep an eye on it! Use your oven mitt to grab the skillet out (I have made the mistake of burning myself before, it's not fun). Put skillet on the stovetop.
Add your toppings: cilantro, green onion, avocado, diced tomatoes, crushed tortilla chips, red onion, white queso dip. Serve and enjoy!
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