Skillet Enchiladas

These Skillet Enchiladas are a delicious and comforting dish perfect for a weekend dinner. Made with seasoned ground beef, onions, and garlic, they are rolled in warm corn tortillas and smothered in melted cheese.

The one-pan preparation not only makes cleanup a breeze but also ensures that all the flavors meld beautifully. Top them with your favorite garnishes, and you have a satisfying meal that’s sure to please the whole family! Enjoy the rich, savory goodness in every bite!

Skillet Enchiladas

Ingredients:

1 lb ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 tsp Mexican oregano

1 tsp red chili powder (adjust to taste)

1/2 cup beef stock (or more for desired consistency)

8-10 corn tortillas

1 cup longhorn cheese (or your favorite cheese), shredded

1 cup additional cheese (cheddar, Monterey Jack, or a blend)

Oil for frying tortillas

Salt and pepper to taste

Optional toppings: diced tomatoes, chopped cilantro, sour cream, avocado, or jalapeños

Instructions:

Cook the Meat:

In a cast iron skillet, brown the ground beef over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Season with salt, pepper, Mexican oregano, and red chili powder.

Simmer:

Stir in the beef stock and bring the mixture to a simmer. Adjust the consistency with more stock if desired. Let it simmer for a few minutes to combine the flavors.

Prepare Tortillas:

In a separate pan, lightly fry the corn tortillas in a bit of oil until they’re pliable (about 30 seconds per side). Drain on paper towels.

Assemble the Enchiladas:

Roll each tortilla with a sprinkle of longhorn cheese and a bit of chopped onion, then place them seam-side down in the skillet with the beef mixture.

Cover and Cook:

Cover the skillet and let it simmer for about 5 minutes, allowing the flavors to meld and the tortillas to soften.

Add Cheese:

Top the enchiladas with additional cheese of your choice. For a melty finish, place the skillet under the broiler for about 1-2 minutes, watching closely to prevent burning.

Serve:

Enjoy your skillet enchiladas hot, topped with your favorite garnishes like diced tomatoes, cilantro, sour cream, or avocado.

Enjoy your weekend!

This dish is perfect for a cozy meal. Let me know how it turns out!

Notes:

Meat Options: You can substitute the ground beef with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian version.

Tortilla Alternatives: If you prefer, you can use flour tortillas instead of corn. Just keep in mind that they may need a shorter frying time.

Spice Level: Adjust the amount of red chili powder according to your spice preference. You can also add fresh or pickled jalapeños for extra heat.

Cheese Variations: Feel free to mix different cheeses for a more complex flavor. Pepper Jack adds a nice kick, while queso blanco offers a creamy texture.

Make-Ahead: You can prepare the beef mixture in advance and assemble the enchiladas right before cooking. This is great for saving time on busy nights.

Garnishes: Don’t skip the toppings! Fresh cilantro, avocado, or a dollop of sour cream can enhance the flavors and add freshness.

Serving Suggestions: Serve with a side of refried beans, Mexican rice, or a simple green salad for a complete meal.

Leftovers: These enchiladas reheat well, making them perfect for meal prep or leftovers. Just store them in an airtight container in the fridge.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make these enchiladas ahead of time?

Yes! You can prepare the beef mixture and even assemble the enchiladas in advance.

Store them in the refrigerator and bake them just before serving.

If you do this, you may need to increase the cooking time slightly.

What if I don’t have a cast iron skillet?

No problem! You can use any oven-safe skillet or even a baking dish.

Just make sure it’s large enough to hold the enchiladas and can go under the broiler if you want that melty cheese finish.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with a plant-based meat alternative, beans, or sautéed vegetables like zucchini, bell peppers, or mushrooms.

Adjust the seasonings to your taste.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave or in the oven until warmed through.

What toppings do you recommend?

You can top your enchiladas with a variety of options, such as diced tomatoes, fresh cilantro, avocado, sour cream, or sliced jalapeños.

Get creative with your favorite toppings to enhance the flavor!

How do I prevent the tortillas from breaking when rolling?

Lightly frying the tortillas in oil makes them more pliable, which helps prevent tearing.

If you’re using store-bought tortillas, warming them in the microwave for a few seconds can also help soften them.

What can I substitute for beef stock?

If you don’t have beef stock, you can use chicken broth or vegetable broth as a substitute.

For a richer flavor, you could also use water mixed with a bit of soy sauce or Worcestershire sauce.

How long do I need to simmer the filling?

Simmer the filling for about 5-10 minutes.

This allows the flavors to meld and the mixture to thicken to your desired consistency.

Keep an eye on it to avoid burning.

Can I freeze the enchiladas?

Yes, you can freeze assembled but uncooked enchiladas.

Wrap them tightly in plastic wrap and aluminum foil.

When ready to cook, bake from frozen, adding about 10-15 minutes to the cooking time.

What should I do if my cheese doesn’t melt under the broiler?

If your cheese isn’t melting well, try moving the skillet closer to the broiler and keep a close watch to prevent burning.

Alternatively, you can cover the skillet with a lid for a few minutes to help trap heat and moisture, which can aid in melting the cheese.