This deconstructed recipe for Beef Enchiladas with creamy Sriracha sauce is made in one skillet in only 29 minutes, perfect for busy weeknight dinners!
Today on the blog I’m combining two of my favorite things, beef enchiladas and one pot meals!
This deconstructed version of an enchilada might not look as pretty as it’s perfectly rolled up counterpart, but the entire dish is made in only one skillet and in 29 minutes, and you just can’t beat that!
After cooking up the meat, simply add all of the sauce ingredients to the skillet, simmer, then top with tortillas and cheese, cover and let the cheese melt in! Easy as that, you have all of the delicious elements of traditional beef enchiladas with much less mess, and in only 30 minutes!
- 1 ½ lbs ground beef
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 + ½ cup beef broth
- 1 cup sour cream
- ¼ cup sriracha
- 6 oz can tomato paste
- 8 small corn tortillas (torn into strips)
- 2 cups pepper jack cheese (shredded)
Add the ground beef to a large skillet over medium heat. Cook the ground beef through, 7-10 minutes, then drain any grease.
Add the chili powder, paprika, ground cumin, dried oregano, onion powder, garlic powder and salt. Mix all of the spices into the meat, then add the beef broth, sour cream, Sriracha and tomato paste, stir to combine well.
Turn to low and simmer 10 minutes. Place the tortilla strips on top of the meat sauce, then sprinkle the cheese over the tortillas.
Cover the skillet and allow the cheese to melt, 5-10 minutes.
Remove the lid and serve.
You can optionally top the dish with fresh chopped cilantro and sliced avocado.
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