This innovative skillet enchilada recipe transforms traditional rolled enchiladas into an efficient, family-friendly meal that delivers authentic Mexican flavors without the fuss of individual rolling and layering. Drawing inspiration from classic enchiladas while embracing modern convenience, this dish maintains the integrity of traditional ingredients while simplifying the preparation process.
Historical Context
Enchiladas, dating back to Mayan times, were originally simple corn tortillas dipped in chili sauce. This contemporary adaptation honors those roots while incorporating vegetables and proteins for a complete, nutritionally balanced meal that suits today’s busy lifestyles.
Time and Yield Information
- Total preparation time: 35 minutes
- Active cooking time: 25 minutes
- Baking time: 10-15 minutes
- Servings: 6-8 portions
Ingredients
US Measurements:
- ½ teaspoon olive oil
- 1 pound lean ground beef (90/10 recommended)
- 1 small red bell pepper (¾-1 cup diced)
- 1 medium zucchini (1¾-2 cups diced)
- 6 green onions, separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce
- 15 ounces black beans
- 1 cup frozen corn
- 8 six-inch corn tortillas
- 1½ cups Mexican blend cheese
European Measurements:
- 2.5ml olive oil
- 450g lean ground beef
- 1 red bell pepper (100-150g diced)
- 1 medium zucchini (200-250g diced)
- 6 spring onions, separated
- 5g chili powder
- 5g ground cumin
- 2.5g garlic powder
- 2.5g dried oregano
- 480ml red enchilada sauce
- 425g black beans
- 150g frozen corn
- 8 15cm corn tortillas
- 170g Mexican blend cheese
Essential Equipment
- 12-inch oven-safe skillet or cast-iron pan
- Sharp knife for vegetable preparation
- Measuring spoons and cups
- Can opener
- Colander for draining beans
Detailed Instructions
1. Initial Preparation
I begin by preheating the oven to 425°F (220°C). This higher temperature ensures proper cheese melting and slight crisping of exposed tortilla edges.
2. Skillet Preparation and Base Cooking
I heat a large oven-safe skillet over medium-high heat, applying cooking spray and olive oil for an optimal cooking surface. The combination of ground beef, diced bell pepper, zucchini, and white/light green parts of green onions are added simultaneously. This mixture cooks for 8 minutes with occasional stirring to ensure even cooking and proper vegetable tenderness.
3. Seasoning and Sauce Integration
After turning off the heat, I incorporate the spice blend of chili powder, garlic powder, oregano, and cumin. The enchilada sauce, black beans, corn, and initial portion of cheese (½ cup) are then added and thoroughly combined.
4. Tortilla Integration
I carefully fold the corn tortilla wedges into the mixture, ensuring even distribution and thorough sauce coating. This technique allows the tortillas to maintain their integrity while absorbing the flavors of the sauce and seasonings.
5. Final Assembly and Baking
The remaining cheese is evenly distributed across the top of the mixture. The skillet is then transferred to the preheated oven for 10-15 minutes, until the cheese achieves proper melting and subtle bubbling.
Nutritional Information
(Per serving, based on 6 servings)
- Calories: 425
- Protein: 28g
- Carbohydrates: 38g
- Fiber: 8g
- Fat: 20g
- Saturated Fat: 8g
- Sodium: 850mg
- Iron: 3.5mg
- Calcium: 250mg
Professional Tips for Excellence
Through extensive testing, I’ve identified several key factors that elevate this dish:
- Tortilla Selection: Using fresh corn tortillas provides authentic flavor and superior texture compared to flour alternatives.
- Vegetable Preparation: Maintaining consistent, small dice sizes for vegetables ensures even cooking and better integration with other ingredients.
- Temperature Management: Allowing the cheese to achieve slight browning before removing from the oven develops optimal flavor and texture.
- Sauce Selection: While commercial enchilada sauces work well, selecting authentic Mexican brands or preparing homemade sauce significantly enhances the final flavor profile.
Storage and Reheating
This dish maintains its quality when stored properly:
- Refrigerated: 3-4 days in an airtight container
- Frozen: Up to 2 months when properly wrapped
- Reheating: Best results achieved in a 350°F (175°C) oven for 15-20 minutes
This recipe represents an efficient, modern approach to traditional Mexican cuisine, perfect for busy weeknight dinners while maintaining the satisfying flavors and textures of classic enchiladas.
