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 ^[1] 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

Leave me a comment – I’d love to hear your thoughts!

We love meatloaf at our house. We love it for dinner, but more than the delicious dinner, we love the sandwiches the day after. This meatloaf is a little different. It’s got a bit of a Southwestern flair and made some of the best sandwiches yet!

An Enchilada ^[6] Meatloaf! Made with all the flavors of enchiladas in a loaf!

Making an Enchilada Meatloaf

First – char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame.

Char it on all sides then, while it’s still hot, place it in a plastic bag to cool. The steam in the bag will loosen the skin.

After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.

Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands – squeezing and smoothing to make sure all the spice are evenly distributed.

Now add the eggs and the bread crumbs, again, mixing well.

The last thing you’ll mix in is the chopped pepper.

You can put everything together and mix it once, but I like to mix it in batches – this way I’m sure everything is mixed in evenly.

Form half the mixture into a loaf and place it in a large casserole dish.

Make a well in the top and lay the pepper jack cheese in the center.

Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.

Preheat the oven to 350 degrees.

Top the meatloaf with the full can of enchilada sauce,

then the cheddar cheese.

Bake the meatloaf for about an hour, or until the top is browned and the sauce is bubbling.

We enjoyed it the first night

with a salad and some Mexican rice.

And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise.

© Copyright 2023 The Lazy Gastronome

Making Sundried Tomato Mayonnaise

To make sundried tomato mayonnaise –

Chop 2 tablespoons of sun-dried tomatoes packed in oil. Mix them into 1/2 cup of mayonnaise. Chill –

Leave me a comment – I’d love to hear your thoughts!

 

Looks like summer is finally here – and with a vengeance! We’re all looking for meals that don’t heat the kitchen up!! This enchilada casserole not only keeps the house cool, it uses up any stale tortilla chips you might have!!

So get that crockpot ^[11] ready!

How to Do it:

In a heavy, large skillet, brown the chorizo until it’s about 3/4 rendered.

Push it to the side of the pan and add the ground beef, crumbled. Begin to brown the beef and continue to brown the chorizo, keeping them to their own sides of the pan. They will bleed into each other a little, don’t worry. You’ll be mixing them.

When the fat has been almost fully rendered from the chorizo and the beef it lightly browned, stir it all together and mix well.

Lay 1/3 of the chips into the bottom of the crockpot.

Next, lay 1/2 of each of the other ingredients (except the cheese) on the chips, topped with 1/3 of the cheese. I added what I put in an enchilada, you can include any items your family likes.

And sauce –

Repeat the layers – chips, meat & seasoning – cheese.

And the final layer of chips topped with cheese. You can add some fresh cracked pepper here if you want too.

Place the cover on the crockpot and cook on low for 5-6 hours. It should be browned and crispy! Turn to warm and leave until your are ready to eat.

Garnish with avocado, sour cream, cilantro and a wedge of lime.

Serve and enjoy!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I love casseroles ^[15] especially when it’s cold outside. The smell permeates the house and makes everything smell warm and cozy. This one is like a taco and an enchilada all in one – layered like lasagna and it’s so easy to make! Check it out!

Here’s How to Do it:

Preheat the oven to 300°.

Brown the meat in a heavy skillet and add the taco seasoning packet and the water. Simmer until the liquid evaporates. Set aside.

Grate the cheese and get all the other ingredients ready.

Now start the layers. First, just a tad of the enchilada sauce on the bottom.

Lay the tortillas on the bottom of an 8X8 pan. These are the lasagna “noodles”.

Cover them with beans,

then some meat

and some cheese. Then a little sauce.

Repeat.

Add another layer of tortillas,

the rest of the sauce and more cheese.

Bake for about 45 minutes to an hour, or until the sauce is bubbling and the cheese is starting to brown. Breath in the smell of this Mexican Lasagna!

Remove from the oven and allow to cool for about 10 minutes.

Serve with avocado, lime wedges, chopped cilantro, chopped onions and sour cream. Easy and delicious!

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Do you like enchiladas? My husband and I love Mexican food. We live in a community with a large Hispanic population so we have Latino food readily available all the time – and we love it! But sometimes we like to make it at home and relax in our “around the house” clothes while we eat it. Here is a recipe that’s easy and, if I do say so myself, is so delicious! We ate almost all of this recipe the first night! Let me know what you think! Oh – and the guacamole recipe is my husband’s. He makes the best guac!

Here’s How to Make the Enchiladas:

Start by cooking the beef.

Mix the spices together, using half the garlic salt, until they are well blended.

Rub the mixture on both sides of the beef and let it sit for at least 2 to 3 hours, or overnight.

Cut the beef into large chunks (about 1-1/2 inches)

then add the beef, broth and remaining garlic salt to a medium sauce pan. Bring to a boil, then reduce the heat to low. Simmer for about 2-1/2 to 3 hours, or until the beef is fork tender.

Turn the heat to high and boil off most of the liquid. Remove from the heat and let cool.

Preheat the oven to 325° –

Next, build the enchiladas. Lay about 1/4 cup of the enchilada sauce in the bottom of a baking dish.

Place some beef and cheese in each tortilla, roll, and place the enchiladas seam side down in the pan.

Top with the remaining enchilada sauce, then the remaining cheese.

Bake for about 30 to 45 minutes, or until the cheese on top is melting and starting to brown.

And now for the guacamole.

Chop the tomato

and avocado

and place in a medium bowl.

Add the chopped cilantro, lime juice and the bottled green salsa.

Mix well and cover with plastic wrap. Lay the plastic directly on top of the guacamole letting it actually touch it. When exposed to air, avocados brown. Laying the plastic directly on the mixture prevents any air to contact it keeping it green and beautiful.

When you’re ready to serve, top with some cheese and set it out!

Serve these flavorful enchiladas with sour cream (or Mexican Crema), chopped cilantro and fresh, chopped onion. Top with the guacamole. Delicious!

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!