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It’s hard on these hot days to figure out a meal for my family that doesn’t heat the kitchen and satisfies hunger. This dish is cooked in a skillet, is full of flavor and hearty enough to satisfy everyone. Serve with a crisp, cold salad and you’re done. Well, except for the clean up.
Making the Skillet Enchilada Casserole
I like to have everything prepped before I start cooking – cut up, measured, ready to put into the dish.
Use Mexican chorizo in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it’s starting to brown a little and much of the fat has been rendered.
Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.
Stir in the onion and garlic and cover. Simmer for about ten minutes.
Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture.
Add the tomatoes and cheese. I used queso fresco, but it doesn’t melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer.
Pour the broth over the top, then top with the enchilada sauce.
Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes. The sauce should be bubbly and the tortillas soft.
Let it cool for about 10 minutes before serving.
Garnish with sour cream and avocado –
Serve!
© Copyright 2023 The Lazy Gastronome
Mexican chorizo and pork with onion, garlic and tomatoes. It simmers with broth and enchilada sauce until everything is tender. Served with avocado and sour cream.
- 9 oz. Mexican Pork Chorizo
- 2 to 2-1/2 cups pork cut into chunks
- 3/4 cups onions, chopped
- 2 teaspoons garlic, minced
- 1 medium tomato, chopped
- 12 corn tortillas, cut into strips or triangles
- 1 cup chicken broth
- 10 oz can of enchilada sauce
- 10 oz Mexican cheese (I used queso fresco, but it doesn't melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer)
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Use Mexican chorizo in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it's starting to brown a little and much of the fat has been rendered.
-
Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.
-
Stir in the onion and garlic and cover. Simmer for about ten minutes.
-
Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture. Add the tomatoes and cheese. Pour the broth over the top, then top with the enchilada sauce.
-
Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes.
-
Let it cool for about 10 minutes before serving.
-
Garnish with avocado and sour cream.
© Copyright 2023 The Lazy Gastronome
I have never attempted to make enchiladas. But your skillet recipe has encouraged me. I will try your stove top recipe.
Let me know how you like it!!
Very delicious and so easy to make, thank you for the recipe.
My pleasure! Glad you liked it.
SO wonderful!!! I used Cheddar as it was in my fridge and this was a huge hit with my family!!
Yum!
Yep!
Never thought of chorizo enchiladas but these sound so good! Will love making these for the family.
We use chorizo in a lot of dishes. We love chorizo and scrambled eggs! Thanks for stopping by.
This sounds so good. What kind of pork cut up did you use?
I used a thin pork steak. I just cut it off the bone and cut the large bits of fat off. Thanks for stopping by!
I love an easy casserole dish like this enchilada!
Oh my, this dish looks amazingly delicious! The presentation makes it so enticing and very tempting! Loved it!
Thanks!
What a great idea.
Skillet enchilada casserole looks delicious perfect meal idea.