Recipe: Skillet Enchiladas with Floor Pork

This summer season, we’ve partnered with Prepare dinner Smarts to encourage you within the kitchen as a part of our ‘More potent, More fit You Sequence’. This week, we’ve were given a one pan skillet enchilada, which has all the time been a HUGE hit as a smooth weeknight meal. That is the primary model Prepare dinner Smarts has featured with flooring red meat, and it provides a really perfect heartiness to the completed dish.

Prepare dinner time

ACTIVE: 40 min

TOTAL: 40 min


Purple Enchilada Sauce:

  • Oil, cooking – 1 Tbsp
  • Chili powder – 2 tsp
  • Cumin, flooring – 2 tsp
  • Oregano, dried – half tsp
  • Garlic powder – half tsp
  • Tomato paste – 7 Tbsp
  • Inventory, any kind – 2 cups

Skillet Enchiladas with Floor Pork:

  • Onions, medium – 1, diced
  • Tortillas, taco-sized corn or flour – 8, chopped into bite-sized items
  • Kale, curly-leaf – four leaves, stems discarded, leaves chopped
  • Zucchini – Eight ounces, diced
  • Corn, frozen – 1 cup
  • Oil, cooking – 1 Tbsp
  • Pork, flooring and lean – 1 lb
  • Salt – half tsp
  • Enchilada sauce (substances indexed one at a time) – ~2 cups
  • Cheese, Monterey Jack, shredded – 6 ounces (sub cheddar)
  • Bitter cream – 1/four cup (sub simple or Greek yogurt)


  1. Make enchilada sauce – Mix oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium warmth. Stir till spices are aromatic. Whisk in tomato paste and inventory. Simmer for five mins to let the flavors come in combination and the sauce cut back moderately. (Observe: sauce might be reasonably skinny.) (Can also be completed as much as five days forward)
  2. Onions – Cube onions. (Can also be completed as much as five days forward)
  3. Tortillas / Kale / Zucchini – Prep as directed. Retailer one at a time. (Can also be completed as much as three days forward)
  4. Corn – Defrost corn.


  1. Flip at the oven’s broiler.
  2. Warmth a big oven-safe skillet with oil (portion for enchiladas) over medium-high warmth. Upload onions to heated oil. Saute till starting to melt, 1 to two mins.
  3. Upload zucchini with a pinch of salt and saute for three mins extra.
  4. Upload red meat and salt to the pan and saute till red meat is cooked thru, five to 7 mins. Drain off any extra liquid / fats.
  5. Upload kale, corn, and enchilada sauce. Proceed cooking to warmth the entirety thru.
  6. Take away pan from warmth. Stir in tortillas and part the cheese. Most sensible skillet with ultimate part of cheese.
  7. Position skillet below heated broiler and prepare dinner till cheese is melted and sauce is effervescent, ~three mins (watch it carefully to stop burning).
  8. Serve skillet enchiladas with bitter cream on most sensible. Revel in!

Vitamin Info









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