Enchilada Skillet

Enchiladas in a skillet? Better believe it! This twist on a Mexican classic is quick, easy and of course, DELICIOUS. The mix of beans, corn and tortillas make up the bulk of this recipe, while Dibble Sour Cream adds a creamy and tangy texture to the base. Top it off with a simple cheese sauce before baking it to golden perfection and you have a meal suited for a family or groups of friends. Happy cooking! 

Prep Time 15 minutes

Cook Time 20 minutes

Serves 4-6

Difficulty Medium

Ingredients 

Enchilada

Method 

1. Preheat oven to 180°C. 
2. In a large skillet (or frying pan) on medium heat, add 1 Tbsp oil and cook the onions for 2 minutes or until caramelised.
3. Add the garlic and cook for 1 minute or until aromatic.
4. Add the cumin, salt and  cook for a further 2 minutes.
5. Empty the skillet in a large mixing bowl.
6. Add the enchilada sauce, non-dairy milk, 4 Tbsp Dibble Sour Cream and mix until thoroughly combined. 

1. Add the tortillas, black beans, kidney beans, corn kernels and combine together thoroughly.
2. In a small saucepan on medium heat and while stirring consistently, add the non-dairy cheese, milk and cook for 4-5 minutes or until the cheese melts and a smooth sauce consistency is formed. 
3. Add 1 Tbsp oil to the skillet, add the contents from the mixing bowl and cook for 3 minutes. 

1. Add 1/2 cup coriander and cook for a further 2 minutes. 
2. Evenly pour the cheese sauce into the skillet and spread evenly with a spatula. 
3. Bake in the oven for 10 minutes or until the top surface is golden brown. 
4. Top with the capsicum, jalapenos, 1/2 coriander and dollop of Dibble Sour Cream.
5. Enjoy!