Skillet Beef Enchiladas
A very tasty skillet beef enchiladas recipe. This Mexican-inspired dish is an easier and quicker version of traditional enchiladas. No filling, no rolling, and no baking.
Heat ¼ cup of oil in a 10-inch skillet over medium heat until simmering. Fry the tortilla until lightly brown and crisp. Transfer to a paper-towel-lined plate. Set aside. Leave about 1-2 tablespoons of oil. Add ground beef, cook undisturbed for 1 minute over medium-high heat. Start breaking up the meat with a spatula for 1 minute, then add onion, and cook for about 2 minutes. Stir in the garlic, and cook for 1-2 minutes or until the meat is browned.
Reduce the heat to medium and stir in the diced tomatoes and green chilies, and enchilada sauce. Dip about 2 cups of tortilla chips briefly in the sauce. Submerge them in the sauce using the spatula. Simmer until the sauce is thickened for about 7 minutes. Stir occasionally to prevent burning.
Add in the remaining tortilla chips, then sprinkle with cheese. Reduce the heat to low, cover the skillet, and cook until the cheese is melted (for about 3 minutes), OR transfer the skillet to oven and broil until cheese is melted and bubbling for about 1-2 minutes If using the latter option be sure to use an oven-safe skillet.
Serve with your favorite toppings, such as: avocado, sour cream, jalapeno, scallion, etc.
Sodium: 1597mgCalcium: 429mgVitamin C: 14mgVitamin A: 1217IUSugar: 12gFiber: 8gPotassium: 714mgCholesterol: 125mgCalories: 711kcalSaturated Fat: 18gFat: 39gProtein: 38gCarbohydrates: 53gIron: 5mg