Chipotle Pork Enchilada Skillet

Dinner · Main Dishes

Chipotle Pork Enchilada Skillet

Corn tortilla wedges take the place of rolling individual enchiladas in this skillet bake. Ground pork simmers with red chile sauce and adobo before the tortillas and cheese go in.
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Total
45 minutes
Serves
4 servings

Bring it to the table

About this recipe.

A one-pan pork and tortilla bake with red enchilada sauce, melted cheese and fresh toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 lb ground pork
  • 16 oz red chile enchilada sauce
  • 1–2 tablespoons adobo sauce (from canned chipotles in adobo)
  • 1 1/2 teaspoons kosher salt
  • 8 6-inch white corn tortillas (each cut into 6 wedges)
  • 1 1/2 cups shredded Mexican cheese blend (divided)
  • sliced avocado (for topping)
  • sour cream (for topping)
  • cilantro (for topping)

Enchilada flavors without the rolling

Most of the tortilla wedges soften in the sauce, while the reserved pieces form the top layer. Stir the lower layer gently so the wedges stay distributed through the pork.

At the table

Spoon onto plates straight from the skillet, with the cool toppings added at the table.

The cooking plan

How to make Chipotle Pork Enchilada Skillet.

  1. Heat the oven to 425°F. Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion for about 3 minutes, stirring occasionally, until it begins to soften.

  2. Add the pork and break it up as it cooks for about 5 minutes, until browned and cooked through to 160°F. Add the enchilada sauce, adobo sauce and salt. Bring to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.

  3. Set aside 12 tortilla wedges. Stir the remaining wedges and 3/4 cup cheese into the pork mixture, separating any tortillas that stick together. Arrange the reserved wedges over the top, spoon a little sauce over them and scatter on the remaining 3/4 cup cheese.

  4. Bake for about 15 minutes, until the cheese melts and begins to brown and the center of the casserole reaches 165°F. Rest for 5 minutes, then add avocado, sour cream and cilantro as desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chipotle Pork Enchilada Skillet

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A one-pan pork and tortilla bake with red enchilada sauce, melted cheese and fresh toppings.
Print Recipe
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

Ingredients
  

  • 1 tablespoon olive oil
  •  
    1 cup chopped yellow onion
  •  
    1 lb ground pork
  •  
    16 oz red chile enchilada sauce
  •  
    1–2 tablespoons adobo sauce from canned chipotles in adobo
  • 1 ½ teaspoons kosher salt
  •  
    8 6-inch white corn tortillas each cut into 6 wedges
  •  
    1 ½ cups shredded Mexican cheese blend divided
  •  
    sliced avocado for topping
  • sour cream for topping
  •  
    cilantro for topping

Instructions
 

  1. Heat the oven to 425°F. Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion for about 3 minutes, stirring occasionally, until it begins to soften.
  2. Add the pork and break it up as it cooks for about 5 minutes, until browned and cooked through to 160°F. Add the enchilada sauce, adobo sauce and salt. Bring to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.
  3. Set aside 12 tortilla wedges. Stir the remaining wedges and 3/4 cup cheese into the pork mixture, separating any tortillas that stick together. Arrange the reserved wedges over the top, spoon a little sauce over them and scatter on the remaining 3/4 cup cheese.
  4. Bake for about 15 minutes, until the cheese melts and begins to brown and the center of the casserole reaches 165°F. Rest for 5 minutes, then add avocado, sour cream and cilantro as desired.

Notes

Choose an oven-safe skillet with a handle rated for 425°F.
Adobo sauce varies in heat; use the lower amount for a gentler starting point.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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