Description
Enjoy the bold, savory flavors of traditional Tex-Mex enchiladas in a fraction of the time with this effortless skillet dish. By deconstructing the classic rolled recipe, we create a one-pan meal that combines lean ground beef, tangy green chiles, and a rich, creamy sauce. This recipe is a perfect solution for busy weeknights, offering a nutritious and satisfying meal that minimizes cleanup without sacrificing the iconic comfort-food profile everyone loves.
Ingredients
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) mild red enchilada sauce (alcohol-free)
1 can (4 oz) diced green chiles
6 corn tortillas, cut into 1 inch strips
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp fresh cilantro, chopped for garnish
1 pinch salt and pepper to taste
Instructions
Heat a large skillet over medium-high heat and brown the ground beef with onions until cooked through.
Drain any excess fat and stir in the minced garlic, cooking for 1 minute until fragrant.
Pour in the red enchilada sauce and diced green chiles, stirring to combine.
Add the tortilla strips and fold them gently into the sauce allowing them to soften for 3 minutes.
Sprinkle the shredded cheese over the top and cover the skillet until the cheese is melted.
Remove from heat, dollop with sour cream, and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to 3 days. You can add black beans or corn to increase fiber content if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Stovetop
- Cuisine: Tex-Mex