Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 cups red enchilada sauce
- 8 small corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Heat a large skillet over medium heat.
- Add olive oil, then add ground beef, onion, garlic, salt, cumin, and chili powder. Cook until the beef is browned and the onion is softened.
- Stir in the red enchilada sauce and let it simmer for 2 minutes.
- Add the tortilla strips and gently fold them into the sauce until evenly coated.
- Sprinkle cheddar cheese and Monterey Jack cheese evenly over the top.
- Cover the skillet and cook for 5 to 7 minutes until the cheese is fully melted and bubbly.
- Remove from heat and garnish with green onions and fresh cilantro before serving.
Notes
- Stir gently after adding tortillas to keep their texture intact.
- Adjust seasoning at the end if needed.
- Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: enchilada skillet, one pan enchiladas, 30 minute dinner, easy skillet recipe, weeknight enchiladas