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Homemade Weeknight Cheesy Enchilada Bake. recipe photo
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Weeknight Cheesy Enchilada Bake.

A quick, cozy, and cheesy one-pan enchilada-style bake perfect for weeknight dinners.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 pound ground beef
  • kosher salt to taste, plus a pinch for sauce
  • black pepper to taste, plus a pinch for sauce
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 12 (4-inch) corn tortillas cut or torn into pieces
  • 1 7-ounce can diced green chiles
  • 1 cup frozen corn
  • 8 ounces Monterey Jack cheese freshly grated
  • tomatoes chopped, for topping
  • green onions sliced, for topping
  • fresh cilantro for topping

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat a large 12-inch oven-safe skillet or Dutch oven over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small crumbles; transfer the cooked beef to a plate.
  • In the same skillet over medium heat, add the olive oil. When hot, whisk in the flour and cook, stirring, until golden, about 2 minutes.
  • Whisk in the chicken stock, tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, and smoked paprika. Bring to a simmer, season with a big pinch of salt and pepper, then reduce heat to low and cook 5 minutes. Taste and adjust seasoning as needed.
  • Add half of the torn tortilla pieces to the skillet with the sauce. Return the cooked ground beef to the pan, then add the frozen corn, diced green chiles, and a sprinkling of the grated cheese. Use tongs or a large spoon to mix until evenly distributed.
  • Top the mixture with the remaining tortilla pieces and then the remaining grated cheese in an even layer.
  • Transfer the skillet to the preheated oven and bake 20–25 minutes, until the cheese is melted and bubbly and the bake is heated through.
  • Remove from the oven and top with chopped tomatoes, sliced green onions, and fresh cilantro. Serve warm.

Equipment

  • 12-inch oven-safe skillet or Dutch oven
  • Meat chopper or wooden spoon
  • Whisk
  • Measuring cups and spoons
  • cheese grater
  • Tongs or large spoon
  • Oven mitts

Notes

  • Brown the beef well for best flavor.
  • Tear tortillas into bite-sized pieces for even layering.
  • Adjust chili powder to taste for spice level.
  • Use an oven-safe skillet to avoid transferring the mixture.