Skillet Enchiladas


Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Category: Main Dish

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Notes After Making

Add

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Ingredients

  • 1 tablespoon oil
  • ½ large onion, diced
  • 1 pound ground beef or ground turkey
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 8 taco-size flour tortillas, cut into bite-size strips
  • 1 (10-ounce) can red or green enchilada sauce
  • ¼ cup water
  • 1 cup shredded Mexican cheese blend

Optional Toppings

  • Plain sour cream or Greek yogurt
  • Shredded Monterey Jack cheese
  • Salsa or salsa verde
  • Guacamole
  • Chopped cilantro
  • Diced avocado
  • Sliced green onions
  • Jalapeños

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Instructions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the diced onion and cook for 2–3 minutes until softened.
  3. Add the ground beef or turkey, breaking it apart as it cooks, until browned. Drain excess grease if needed.
  4. Stir in the chili powder, cumin, and salt.
  5. Add the tortilla strips, enchilada sauce, and water. Stir until all of the tortilla strips are evenly coated and softened.
  6. Sprinkle the shredded cheese over the skillet and stir until melted and creamy.
  7. Serve immediately with your favorite toppings.

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Jessica’s Notes

Best served with:

  • Mexican rice
  • Refried or black beans
  • Fresh fruit
  • Tortilla chips and salsa

Wine pairing:

  • Tempranillo complements the smoky spices.
  • Zinfandel pairs well with the rich enchilada flavors.
  • Sauvignon Blanc provides a crisp contrast.
  • Dry Rosé is a refreshing choice with Tex-Mex dishes.

Prep Ahead:

  • Brown the meat and onions up to 2 days ahead.
  • Cut the tortillas and prepare toppings in advance.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm gently on the stovetop or in the microwave.

Freezer-Friendly:

  • Freeze the meat and sauce mixture (without the tortilla strips) for up to 3 months.
  • Thaw overnight in the refrigerator, then stir in fresh tortilla strips and cheese while reheating.

Variations:

  • Use shredded rotisserie chicken instead of ground meat.
  • Add black beans or diced green chiles for extra flavor and texture.
  • Substitute corn tortillas for a more traditional enchilada flavor.

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