Food Recipes Skillet Chipotle-Pork Enchiladas Be the first to rate & review! This comforting Mexican favorite is made easier with one simple hack. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 25 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts This is a dinner the whole family will love that happens to be simple enough to quickly tackle on a weeknight. Traditionally, enchiladas are made by coating tortillas in a spicy sauce before filling and then individually rolling and baking. But this clever version borrows from another Mexican dish, chilaquiles, and calls for the corn tortillas to be sliced into wedges and mixed into the sauce and filling in one dish. This little hack significantly cuts down on prep time without compromising the deliciousness of the meal. The finishing touches on this skillet dinner are a generous sprinkle of cheese, creamy avocado, sour cream, and a dusting of cilantro for freshness. Ingredients 1 Tbsp. olive oil 1 cup chopped yellow onion (from 1 onion) 1 lb. ground pork 16 oz. red chile enchilada sauce (from 2 [8-oz.] pkg., such as Frontera) 1–2 Tbsp. adobo sauce (from 1 can chipotle peppers in adobo sauce) 1 1/2 tsp. kosher salt 8 6-in. white corn tortillas, cut into 6 wedges, divided 1 1/2 cups shredded Mexican cheese blend (from an 8-oz. pkg.), divided Sliced avocado, for topping Sour cream, for topping Cilantro, for topping Directions Preheat oven to 425°F. Heat oil in a 10-inch oven-safe skillet over medium. Add onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Add pork; cook, stirring and breaking it up with a wooden 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, using tongs to separate if needed. 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. Rate it Print Nutrition Facts (per serving) 1198 Calories 72g Fat 85g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1198 % Daily Value * Total Fat 72g 93% Saturated Fat 26g 131% Cholesterol 180mg 60% Sodium 2195mg 95% Total Carbohydrate 85g 31% Dietary Fiber 13g 47% Total Sugars 14g Protein 54g Vitamin C 17mg 83% Calcium 429mg 33% Iron 7mg 36% Potassium 1255mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.