This Skillet Enchilada Bake is a perfect weeknight meal that you need quick and easy. Delicious 30 minute meal that is comfort food at its best.
I love this Skillet Enchilada Bake. It has instantly become my new favorite dish, that I can literally throw together and not only does it taste amazing, it is G-OR-GEOUS!
After I make my One Pot Pizza Pasta I became just slightly addicted to dishes that I can make in one pot or in the case a skillet. Less mess, less clean up and in this case less is more.
While I love the swings of the beginning of the near year and the anticipation to my favorite season of the year quickly approaching. With our crazy schedules and the kids are in the full swing of sports, I love having a comfort food like meals ready for my family. Especially if I can make them in 30 minutes or less.
I am kicking myself for not having become addicted to one pot meals earlier in my kids life. Like I said, less mess = less stress and equaling one happy mom.
So if you love Mexican food or just flat out obsessed with enchiladas you need to try this recipe. I love it even more than enchiladas because the chopped up tortilla bits in the Skillet Enchilada Bake are so soft & ooey, gooey with cheese and sauce. Trust me this is a keeper, instant hit and will become a part of your regular menu rotation.
- 1 tablespoon canola oil
- 1 lb. hamburger meat
- ½ cup onion
- 4 ounces diced green chilies
- 1 cup frozen corn
- 14.5 ounce can black beans, drained
- 2 cups enchilada sauce
- 4 cups shredded cheddar cheese
- 7 tortillas
- Tomatoes, diced
- Sour cream
- Fresh cilantro, chopped
Preheat oven to low-broil.
Separate the tortillas into two piles, one pile or three and another of four. Chop each pile of tortiallas into 1 inch squares. Doesn’t have to perfect or exact, just chop into squares, really any smaller size will work.
In a large oven-proof skillet or pot add oil, hamburger and onion over medium high heat. Crumble hamburger while it is cooking, continue to cook until meat is cooked all the way through 5-7 minutes. Reduce heat to medium and add in corn, drained black beans and enchilada sauce. Cover and cook for 5 minutes, stirring occasionally. Stir in 2 cups cheese and 4 tortillas. Cook while constantly stirring until cheese melts and tortillas softened, 3-5 minutes. Remove from heat and top with the remaining 3 tortillas chopped and 2 cups of cheese. Place skillet in oven and broil until cheese has melted and golden brown, 3-5 minutes.
Remove from oven, top with freshly chopped cilantro, tomatoes and serve! Have additional toppings on the side like sour cream, salsa and chopped avocados.