30-Minute Skillet Enchiladas (Vegetarian)
These vegetarian Skillet Enchiladas are made in one pan and only take 30 minutes to make. All you need do is dice the onion and red pepper. Everything else just gets added to the pan for a crowd-pleasing dinner.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Dish
Cuisine: Mexican
Keyword: skillet enchiladas
Servings: 4
Calories: 713.6kcal
Author: Susan Pridmore
Preheat the oven (I use my toaster oven) to 400˚ F.
Warm the olive oil in a 12-inch oven proof skillet over medium - high heat, and add the onion, red pepper and green chilis. Sauté until slightly softened, about 5 minutes. Reduce the heat to medium, and add the garlic. Stir in the corn, black beans and the spices. Mince one chipotle pepper in adobo sauce, and add it to the sauce. Stir in the salt and lime juice.
Add 1 cup of the Mexican cheeses and half of the enchilada sauce, and continue to warm the sauce until the cheese melts.
Stack the tortillas on top of each other, and slice into 8 triangles. Arrange half of them on the sauce. Using a wooden spoon, push them into the sauce. Repeat with the remaining tortilla triangles.
Pour the remaining enchilada sauce over everything, and gently mix into the casserole with a wooden spoon. Spread the remaining cup of shredded Mexican cheeses on top.
Slide the enchilada casserole into the oven for 5 minutes to melt the cheese.
Top with garnishes before serving, or alongside the casserole.
Calories: 713.6kcal | Carbohydrates: 74.1g | Protein: 32.9g | Fat: 33.2g | Saturated Fat: 15.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12.2g | Cholesterol: 62.7mg | Sodium: 2350.1mg | Potassium: 764mg | Fiber: 15.9g | Sugar: 14.1g | Vitamin A: 2450.7IU | Vitamin C: 55.7mg | Calcium: 577.9mg | Iron: 6.1mg