Skillet Pork Enchiladas
This is a dinner the whole family will love that happens to be simple enough to tackle on a weeknight. Traditionally, enchiladas are made by coating tortillas in a spicy sauce before filling and baking. The Skillet Pork Enchiladas borrows from another Mexican dish, chilaquiles, and calls for the corn tortillas to be sliced into wedges and mixed into the sauce and filling, all made effortlessly in The Pan, and served with The Spoon. Garnish this skillet with generous sprinkles of cheese, creamy avocado, sour cream, and a dusting of cilantro for freshness!
Total Time: 40 minutes - 25 minutes to prepare, 15 minutes to cook.
What you’ll need to make the Skillet Pork Enchiladas:
- 1 tbsp. olive oil
- 1 cup chopped yellow onion
- 1 lb. ground pork
- 16 oz. red chile enchilada sauce
- 1–2 tbsp. adobo sauce - from 1 can of chipotle peppers in adobo sauce
- 1 1/2 tsp. kosher salt
- 8x 6-in. white corn tortillas, cut into 6 wedges, divided
- 1 1/2 cups shredded Mexican cheese blend
- Sliced avocado - for topping
- Sour cream - for topping
- Cilantro - for topping
How to prepare the dish:
- Preheat oven to 425°F.
- Heat oil in The Pan over medium heat. Add onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Add pork; cook, stirring and breaking it up with The Spoon, until browned, about 5 minutes. Add enchilada sauce, adobo sauce, and salt; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Reserve 12 tortilla wedges. Add 3/4 cup cheese and remaining tortilla wedges to pork mixture. Stir to distribute tortillas evenly. Layer reserved tortillas over pork mixture. Spoon a little sauce from pan on top and sprinkle with remaining cheese.
- Bake until cheese has melted and started to brown, about 15 minutes. Let cool for 5 minutes. Add desired toppings and serve.