Skillet Chipotle Enchiladas

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 52 days ago, viewed by 630 , 0 Comments
yield4 portionstotal time35m

There's nothing quite like that cheese crust that forms on a properly constructed enchilada. The challenge with enchiladas though, is the process. The assembly can seem overwhelming; preparing the elements, cooking the tortillas, rolling and layering and waiting for the cheese to melt. Take a deep breath, blow out that anxiety, and we'll make these easy, 1-pan enchiladas.

What you will need

6 cloves Garlic

1/2 tsp Dried Oregano

2 tsp Ground Cumin

3 oz. Chipotle in Adobo

2 cups Chicken Stock

2 Tbsp Olive Oil

10 Corn Tortillas

1 lb. Ground Beef

Kosher Salt

1 lb Shredded Cheddar

(Nutritional facts 396 calories, 21.09 g fat, 38.06 g carbohydrates, 13.53 g protein, 29 mg cholesterol, 361 mg sodium)

How to cook

1

Play

2

Play

3

Play

4

Preheat oven to 350°F

5

Play
food processor.

Let's start with the sauce. Place the peeled garlic cloves in a blender or food processor.

6

Play

Add the dried oregano.

7

Play

Add the ground cumin.

8

Play

Add the chipotles with adobo.

9

Play

Add the bouillon.

10

Play

Pulse to chop then blend continuously to Puree.

11

Play

Add the water. Blend until smooth.

12

Play

Warm the oil in a heavy skillet over high heat.

13

Play
ugh that they bubble slightly and soak up some hot oil, making them easier to roll up. Transfer the tortillas to a side dish.

When the pan is hot, fry the tortillas briefly on both sides, just long enough that they bubble slightly and soak up some hot oil, making them easier to roll up. Transfer the tortillas to a side dish.

14

Play
ak it apart with a wooden spoon and cook until it begins to brown.

After cooking the tortillas, dump the ground beef in the still-hot pan. Break it apart with a wooden spoon and cook until it begins to brown.

15

Play
e beef is cooked through and the sauce begins to thicken.

Pour the sauce in with the ground beef. Cook, stirring frequently, until the beef is cooked through and the sauce begins to thicken.

16

Play
ll the empty space. This is the lazy way. You can also separate the sauce and meat with a colander and build your enchiladas in a clean pan. But I wanna avoid extra dishes 😜.

Cut the heat and push the ground beef to one side, allowing the sauce to fill the empty space. This is the lazy way. You can also separate the sauce and meat with a colander and build your enchiladas in a clean pan. But I wanna avoid extra dishes 😜.

17

Play

Take a cooked tortilla and dunk it in the sauce.

18

Play

Drop a line of meat down the center.

19

Play

Add a pinch of cheese.

20

Play
a up against the edge of the pan.

Roll the tortilla into a tube around the meat and cheese. Tuck the enchilada up against the edge of the pan.

21

Play
e left, spoon it over the top of the enchiladas.

Keep rolling until you're all out of tortillas. If there's any meat or sauce left, spoon it over the top of the enchiladas.

22

Play

Sprinkle the remaining cheese over the top.

23

Play
 the cheese and crisp up the edges.

Pop the whole skillet in the oven for about 15 minutes, long enough to melt the cheese and crisp up the edges.

24

Play

Comments

Avatar placeholder