“All the bold flavors of baked enchiladas without the tedious rolling or the 40-minute bake time.”
1Ingredients
2Instructions
In a large skillet, cook ground beef and chopped onion over medium-high heat until beef is browned and onion is soft (6–8 minutes). Drain excess grease.
Pour enchilada sauce, diced green chilies, and beef broth into the skillet. Stir well and bring to a simmer.
Gently fold corn tortilla strips into the sauce mixture, ensuring they are all coated.
Simmer uncovered 3–4 minutes until tortillas soften slightly and absorb some of the sauce.
Sprinkle shredded cheese evenly over the top of the skillet.
Cover with a lid for 2 minutes until cheese is melted and bubbly. Top with avocado, sour cream, and cilantro before serving.
Use corn tortillas rather than flour — corn holds up much better in the sauce and provides authentic enchilada flavor.
