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Skillet Sriracha Beef Enchiladas
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This deconstructed recipe for Beef Enchiladas with creamy Sriracha sauce is made in one skillet in only 29 minutes, perfect for busy weeknight dinners!
Course
Main Course
Cuisine
Mexican
Prep Time
5
minutes
mins
Cook Time
24
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
924
Author
Whitney Bond
Ingredients
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
cups
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
Instructions
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.
Optionally top the dish with fresh chopped cilantro and sliced avocado.
Nutrition
Serving:
4
g
|
Calories:
924
kcal
|
Carbohydrates:
36
g
|
Protein:
50
g
|
Fat:
64
g
|
Saturated Fat:
30
g
|
Cholesterol:
200
mg
|
Sodium:
2169
mg
|
Potassium:
1254
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
2340
mg
|
Vitamin C:
21
mg
|
Calcium:
593
mg
|
Iron:
6.8
mg