Nothing is better than a skillet piled high with saucy meat, flour tortillas and gooey cheese. One skillet enchilada casserole is perfect for family dinner.
Stop the bus. Hold the phone. Wait right there, Missy. I’m about to introduce you to your new favorite family dinner recipe and the best part is, I froze it and it totally worked so it’s also a freezer meal.
For a little while Cade lived in Arizona where there’s a lot of Mexican inspired meals, so I thought for sure he’s have some good recipes or a love of Mexican food when we got married, but he didn’t really. I mean, he loved to eat Mexican but he was more drawn to southern or Italian recipes. The longer we’ve been married the more he has been pulled back over to Mexican food and this one skillet enchilada casserole is for sure one of his new favorites.
Cast Iron Gourmet
Our good friend from Country Cleaver wrote a new cookbook called, Cast Iron Gourmet, and if you haven’t gotten it yet, you pretty much should. There’s a strawberry chocolate panini that is calling my name.
Oh!! And the pesto-and-mozzarella-stuffed dinner rolls look like gooey, cheesy, nuggets of awesomeness.
There’s everything from breakfast and sides to main dishes and desserts and I’m not kidding, I suddenly want to buy every cast iron skillet in every size and color.
If you haven’t cooked with cast iron before, well first of all you should stop reading this and buy our favorite Lodge Cast Iron skillet off of Amazon and get on that because the flavor and even cooking will sell you for life. But also, Megan covers everything you’ll need to know about it so you’ll never have any questions about what you’re doing.
Blast, I got off subject.
One Skillet Enchilada Casserole with Cotija and Crema
Here’s the deal, it’s all about the meat in the beginning. We have now used both ground beef and ground turkey and we loved them both. You just cook it up with seasonings then dumb in things like onions, pinto beans and enchilada sauce and cook for 2-3 minutes until thick and bubbly.
Now you’ll stir in two kinds of cheese and don’t even think about skipping the cotija. It adds a whole new level to the dish that I can’t possibly explain, so just trust me on it.
After everything is well combined, pour it all off into a bowl and add a spoonful back into the skillet, spreading it all over the bottom so the tortillas don’t stick. This is similar to a lasagna, so layer tortilla, sauce, we added extra cheese at this step but that’s not necessary.
Keep layering until you reach the top and then pop the sucker into the oven for about 20-25 minutes. It’s going to be glorious at this point.
How Long Do Enchiladas Keep in the Fridge?
One Skillet Enchilada Casserole will keep 3-5 days in the refrigerator, or 6-8 months in the freezer.
You can top it with sour cream, Greek yogurt, crema, cilantro and even avocados would be good or just eat it as is.
The best part, hands down is the crispy edges of tortilla and cheese. Ohhhhh mama!
Are Enchiladas Gluten Free?
Enchiladas that are made with flour tortillas are not gluten free. But you can easily fix that by cooking with corn tortillas! Just make sure they don’t have any regular flour in them.
Is it Healthy to Cook in A Cast Iron Skillet?
A cast-iron skillet may seem like an old-fashioned cookware choice.
But this dependable object is a must in the modern kitchen.
Cast iron conducts heat beautifully, seamlessly transitions from stove top to oven and lasts for decades.
Plus,cooking with cast iron can be good for your health.
A well-seasoned cast-iron pan creates a natural nonstick coating so you end up using less oil than with a standard stainless-steel pan.
One Skillet Enchilada Casserole
One Skillet Enchilada Casserole
This saucy, cheesy deliciousness is like the best enchilada but better. Layers of meat, tortillas and cheese baked in a cast iron skillet lend to so much more flavor because of the flavor from the skillet. Such a great family dinner!
- 1 Pound Ground Beef
- 1 Package Taco Seasoning
- 1 Cup Yellow Onion, chopped
- 1 Cup Cremini Mushrooms, diced
- 2 Cups Red Enchilada Sauce
- 1 (15 ounce) Can Pinto Beans, drained but not rinsed
- 2 -3 Cups Cheddar Cheese
- 1/2 Cup Cotija Cheese, crumbled
- 5-6 Flour Tortillas
- Cilantro, minced for garnish
- Mexican Crema, Sour Cream or Plain Greek Yogurt
- Heat the oven to 350 degrees.
- Heat an 8-10 inch cast iron skillet over medium heat. See note.
- Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
- Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
- Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
- Add in 2/3 of each cheese and stir to combine.
- Pour the mixture into a bowl and remove the skillet from the burner.
- Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don’t burn.
- Place one tortilla into the skillet and cover with a spoonful of the sauce mixture. If you’re using 3 cups of cheese, sprinkle a little over the mixture.
- Add another tortilla and repeat the layering until you’ve used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
- Bake the casserole for 25-30 minutes and remove from the oven.
- Sprinkle with cilantro and add a dollop of sour cream if desired.
Depending on the size of your tortillas you may need to change the size of your skillet.
Mexican food always sounds good to me and this casserole is the easiest way to serve it to a family!