Buzz
Photo: Victor ProtasioThis simple yet satisfying dinner is sure to please the entire family, and it’s quick enough for a weeknight meal. Traditionally, enchiladas are made by dipping tortillas in a spicy sauce before filling them and rolling them individually to bake. However, this inventive twist takes inspiration from chilaquiles, another Mexican favorite, by cutting the tortillas into wedges and mixing them into the sauce and filling all in one skillet. This clever approach reduces prep time while preserving the rich flavor of the dish. To finish off this skillet meal, top with a generous helping of cheese, creamy avocado, sour cream, and a sprinkle of cilantro for a refreshing touch.
Ingredients List
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1 Tbsp. olive oil
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1 cup diced yellow onion (from 1 onion)
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1 lb. ground pork
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16 oz. red chile enchilada sauce (from 2 [8-oz.] packages, such as Frontera)
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1–2 Tbsp. adobo sauce (from 1 can chipotle peppers in adobo sauce)
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1 1/2 tsp. kosher salt
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8 6-inch white corn tortillas, cut into 6 wedges, divided
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1 1/2 cups shredded Mexican cheese blend (from an 8-oz. package), divided
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Sliced avocado, for topping
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Sour cream, for topping
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Cilantro, for garnish
Instructions
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Preheat oven to 425°F. Heat oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the pork and cook, stirring and breaking it up with a wooden spoon, until it’s browned, about 5 minutes. Add the enchilada sauce, adobo sauce, and salt, then bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
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Set aside 12 tortilla wedges. Add 3/4 cup of cheese and the remaining tortilla wedges to the pork mixture. Stir well to distribute the tortillas, using tongs to separate them if necessary. Layer the reserved tortilla wedges on top of the pork mixture. Spoon some sauce from the pan over the top and sprinkle with the remaining cheese.
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Bake until the cheese is melted and beginning to brown, about 15 minutes. Let cool for 5 minutes. Add your favorite toppings and serve.
Nutritional Information (per serving)
| 1198 | Calories |
| 72g | Fat |
| 85g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1198 | |
| % Daily Value * | |
| Total Fat 72g | 93% |
| Saturated Fat 26g | 131% |
| Cholesterol 180mg | 60% |
| Sodium 2195mg | 95% |
| Total Carbohydrate 85g | 31% |
| Dietary Fiber 13g | 47% |
| Total Sugars 14g | |
| Protein 54g | 108% |
| Vitamin C 17mg | 19% |
| Calcium 429mg | 33% |
| Iron 7mg | 36% |
| Potassium 1255mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
