Have you ever made a recipe that was so easy, so good, and so filling that you made it every single week for the next month, or is that just me?
This recipe is THAT good. It is super simple, and really easy to change up. You can use ground beef, chicken, pork or steak. You can use bell peppers, or mushrooms, spinach or zucchini. You can throw in a can of pinto or black beans for extra protein. You can use green enchilada sauce or red enchilada sauce, spicy or mild. Let’s not even start on all the different cheeses.
What I love about these enchiladas go even beyond the simplicity or deliciousness: these are very filling. They have more carbs in them than most recipes I post, which makes them perfect for after (or before) a hard training day. They can be loaded with veggies and proteins, depending on what you add. Plus, this makes so much food that I can have 2 helpings, and still have enough food for solid lunches for 2 more days. This recipe will NOT disappoint.
One-Pan Enchilada Casserole
|Prep time||5 minutes|
|Cook time||20 minutes|
|Total time||25 minutes|
|Meal type||Main Dish|
- 1lb ground beef (or cubed chicken, pork, or steak)
- 1 onion (diced)
- 1 clove garlic (finely minced)
- 1 bell pepper (diced)
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 28oz enchilada sauce
- 10oz tomatoes w/ chiles (Ro-Tel or similar)
- 12 corn tortillas (diced into 1/2)
- 1 cup shredded cheese
|Saute ground beef in a very large skillet over medium-high heat. Add onions, garlic and pepper and saute until tender (about 4-5 minutes).|
|Add spices, enchilada sauce and tomatoes. Stir well to combine.|
|Add half of the cheese and the tortillas, mixing well. Turn your heat down to low and let cook, stirring occasionally, for 10 minutes. The tortillas should begin to absorb the sauce.|
|Top with remaining cheese and place under broiler for 1-2 minutes or until cheese is melted. Serve with fresh cilantro and avocado if desired.|