Mini Red Enchilada Skillet

8/10/2022

Mini Red Enchilada Skillet

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 20 Enchiladas / 4 - 5 Servings

WHAT YOU NEED

20 x Corn Street Taco Shells
2 x 215ml Red Enchilada Sauce
1/2 C PC Brand Plant-Based Chik'n Broth
2 Tsp. Valentina Hot Sauce
398ml Refried Beans
1 Tsp. Tajin
1 1/2 C Monterey Jack with Jalapenos, shredded
1/4 Large Red Onion, finely diced
1 Jalapeno, thinly sliced
Garnishes - Sour Cream, Green Onions, Crumbled Feta, Fresh Cilantro, Lime, Salsa Verde, Sliced Jalapenos, Tajin, Valentina Hot Sauce

Add the refried beans & tajin seasoning to a small, covered pot set to medium low. Once heated, reduce to low and leave covered.
Add the enchilada sauce, chikn broth, and hot sauce to a small pot set to about medium. Once bubbling, reduce heat to medium low and simmer for 6 - 7 minutes.
In the meantime, preheat the oven to 375 F. Wrap the tortillas in tinfoil in two separate batches and place them in to the oven as it warms up. Flip after a few minutes and remove them when the tortillas are warm and malleable. Keep one stack wrapped as you assemble the first stack.

Ladle enough enchilada sauce to coat the bottom of a 12" skillet. Next, take the shells and smear about 1 tbsp. refried beans in the center followed by 1 Tbsp. of the shredded cheese. Roll them up and place them seam side down in the skillet. Build a circle around the skillet as you continue to assemble enchiladas. You will likely need to put a couple in the center of the skillet to fill in the empty space.
Pour the remaining sauce over the enchiladas, followed by sprinkling over the remaining Monterey jack. Top with sliced jalapenos & diced red onions.
Cover and bake 15 minutes. Remove cover and continue to bake another 15 minutes until cheese is melted.
Remove skillet from the oven and set on to a wire cooling rack. Let them sit 5 - 10 minutes prior to serving. Serve each portion with some or all of the recommended garnishes. ENJOY!