30 Minute Skillet Enchiladas

Boy, do I have an easy weeknight meal for you!  I just happened to make this on Cinco de Mayo, but you could make this dish any night.  It comes together really quickly and can feed quite a few people!  I thought the tortillas in the middle wouldn't soften enough, but they did and had a great texture while holding the filling together.  

30 Minute Beef Skillet Enchiladas

adapted from Jamie Cooks it Up

Ingredients

1.25 lb ground beef (80% lean, 20% fat)

1/2 onion, minced

2 cloved garlic, minced

salt and pepper (I use Papa Joe's)

1 small can sliced olives

1 bunch scallions

1 can mild (or medium) enchilada sauce

1 cup chicken broth

1/4 tsp salt

1/4 tsp peppr

1/2 tsp sugar

1 tbsp butter

12 flour tortillas 

2 cups colby jack cheese

2 cups cheddar cheese (or just use 4 cups Mexican blend cheese)

To make: 

Brown beef, onions, and garlic in a deep, oven proof skillet until beef is cooked through.  Add salt and pepper.  Drain if necessary, then add enchilada sauce, chicken broth, salt, pepper, sugar, and butter.  Bring to a simmer, cover, and let sit for 5 minutes.   Remove to a bowl, reserving one cup (enough to cover the bottom of the skillet).  Layer 4 or 5 tortillas over the sauce, then add half the remaining sauce, half the cheese, half the olives, and half the scallions.  Repeat with 4 or 5 more tortillas, the remaining sauce, and the remaining cheese.  Pop it into the broiler for about 4 minutes (be sure to watch it!), then top with the rest of the green onions and olives.  Serve with sour cream and salsa on the side. 

Enjoy!

Also, in case you haven't heard...there's a huge sale going on over at TPT!  My store is 20% off, plus the additional TPTXO 10% off which magically equals 28% off...not sure how but it works! This is why I teach English.