Monday, July 15, 2013

Skillet Enchiladas

This is a dish that the hubs and I enjoy.  It has all the flavor of enchiladas with a little more 'easy'!

Skillet Enchiladas

1 sm. package of corn tortillas - (your preference as to white or yellow)
1-2 lb burger - cooked and drained (1 lb for 4 people is plenty)
3 small cans red enchilada sauce
1 can diced green chilies
Ground cumin and onion powder to taste
4 c. shredded Colby Jack or Cheddar cheese

Mix cooked burger, chilies, cumin, onion powder and 2 cans of enchilada sauce in a skillet (I use an electric one - but you can also use a skillet on top of the stove).  Spread ingredients evenly over bottom of skillet.   Layer tortillas and cheese, twice, over meat mixture.  Cover with enchilada sauce and remainder of cheese.  Cover and cook and low/medium heat 'till hot and bubbly, cheese is melted and tortillas are tender.

Garnish with chopped green onion, sour cream, chopped olives, etc.

This is how I lay down the tortillas - I simply fold and tear to  make them the size needed to cover each layer.

Top each layer with some cheese and the final layer with cheese and enchilada sauce.  Put a lid on the skillet and let cook on low/medium heat till hot and bubbly all the way through.

Serve with your favorite garnish and enjoy!

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