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The Crowd-Pleasing Skillet Enchilada Stack is a delightful twist on traditional enchiladas, offering a versatile and family-friendly dish that everyone will love. This recipe is perfect for gatherings, busy weeknights, or meal prepping, making it a go-to favorite in any household. With layers of flavor and texture, this dish is sure to impress both your family and guests.

Crowd-Pleaser Skillet Enchilada Stack

Looking for an easy weeknight dinner that feels festive and satisfying? This Crowd-Pleasing Skillet Enchilada Stack is your answer! With layers of savory spices, melty cheese, and comforting tortillas, its a dish your whole family will adore. Quick to prepare and customizable to your taste, its perfect for busy nights or special gatherings. Save this recipe for later and bring a little flavor to your table tonight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 pound ground beef (or for a lighter option, ground turkey)

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chiles

10 corn tortillas

2 cups shredded cheese (Mexican blend or sharp cheddar)

1 cup corn kernels (fresh or frozen)

1/2 cup fresh cilantro, chopped (for garnish)

1 cup sour cream or Greek yogurt (for serving)

Sliced jalapeños (optional, for an extra spicy kick)

Instructions
 

Sauté the Base: In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, stir in the minced garlic and continue to cook for an additional 1 minute, or until fragrant.

    Cook the Meat: Add the ground beef (or turkey) to the skillet. Using a spatula, break the meat apart and cook until it is fully browned, about 6-8 minutes. If there is excess fat, carefully drain it from the skillet.

      Spice it Up: Sprinkle in the chili powder, ground cumin, smoked paprika, and season with salt and pepper to taste. Stir everything together to evenly coat the meat with the spices.

        Layer in the Goodness: Stir in the black beans, diced tomatoes with green chiles, and corn to the skillet. Mix everything thoroughly and allow it to simmer for about 5 minutes to blend the flavors.

          Assemble the Stack: Preheat your oven to 375°F (190°C). Remove half of the meat mixture from the skillet and set it aside. Lay 3 tortillas over the remaining mixture in the skillet. Then, layer half of the reserved meat mixture on top, followed by 1 cup of shredded cheese. Repeat this layering process with another 3 tortillas, the remaining meat mixture, and finish with the final 4 tortillas and the remaining cheese on top.

            Bake to Perfection: Cover the skillet tightly with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and golden brown.

              Serve It Up: Once baked, carefully remove the skillet from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped cilantro and sliced jalapeños if desired. For each serving, offer a generous dollop of sour cream or Greek yogurt on the side.

                Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 6-8

                  Optional Presentation Tips: Serve the enchilada stack directly from the skillet for a cozy, family-style meal. Pair it with a side salad or some sautéed vegetables for a colorful plate.