Skillet Enchilada Triangles
Skillet Enchilada Triangles
Ingredients
For the Enchilada Triangles
- 6 jumbo flour tortillas
- 1 cup refried beans, warmed
- 1 cup taco meat, cooked and seasoned
- 1/2 cup chile con queso, warmed
- 1 can red enchilada sauce, (10 ounce)
- 2 cups shredded cheese, (Monterey Jack and cheddar blend recommended)
- 1/4 cup jalapeños, sliced, from a jar
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 10-inch oven-safe skillet.
⏱️ 5 min•🌡️ 400
- 2
Lay one jumbo flour tortilla flat. Spread approximately 1 1/2 tablespoons of warmed refried beans evenly over one half of the tortilla.
⏱️ 3 min
- 3
Place about 1 1/2 tablespoons of cooked and seasoned taco meat on top of the refried beans. Drizzle with approximately 1 tablespoon of warmed chile con queso.
⏱️ 3 min
- 4
Fold the tortilla in half, creating a semi-circle. Then, fold it in half again to form a quarter-circle. Finally, fold it one more time to create a compact triangular shape.
⏱️ 3 min
- 5
Repeat steps 2-4 with the remaining 5 tortillas, filling and folding each one into a triangle.
⏱️ 5 min
- 6
Arrange the six triangular wraps in the prepared skillet, forming a circular pattern with the points facing inwards.
⏱️ 1 min
- 7
Pour the entire can of red enchilada sauce evenly over the arranged tortillas in the skillet.
⏱️ 1 min
- 8
Generously sprinkle the shredded cheese over the enchilada sauce and tortillas, ensuring full coverage. Scatter the sliced jalapeños on top of the cheese.
⏱️ 1 min
- 9
Bake in the preheated oven for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 400
- 10
Carefully remove the skillet from the oven. Let it rest for a few minutes before cutting into individual triangular portions and serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Skillet Enchilada Triangles
Ingredients
For the Enchilada Triangles
- 6 jumbo flour tortillas
- 1 cup refried beans, warmed
- 1 cup taco meat, cooked and seasoned
- 1/2 cup chile con queso, warmed
- 1 can red enchilada sauce, (10 ounce)
- 2 cups shredded cheese, (Monterey Jack and cheddar blend recommended)
- 1/4 cup jalapeños, sliced, from a jar
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 10-inch oven-safe skillet.
⏱️ 5 min•🌡️ 400 - 2
Lay one jumbo flour tortilla flat. Spread approximately 1 1/2 tablespoons of warmed refried beans evenly over one half of the tortilla.
⏱️ 3 min - 3
Place about 1 1/2 tablespoons of cooked and seasoned taco meat on top of the refried beans. Drizzle with approximately 1 tablespoon of warmed chile con queso.
⏱️ 3 min - 4
Fold the tortilla in half, creating a semi-circle. Then, fold it in half again to form a quarter-circle. Finally, fold it one more time to create a compact triangular shape.
⏱️ 3 min - 5
Repeat steps 2-4 with the remaining 5 tortillas, filling and folding each one into a triangle.
⏱️ 5 min - 6
Arrange the six triangular wraps in the prepared skillet, forming a circular pattern with the points facing inwards.
⏱️ 1 min - 7
Pour the entire can of red enchilada sauce evenly over the arranged tortillas in the skillet.
⏱️ 1 min - 8
Generously sprinkle the shredded cheese over the enchilada sauce and tortillas, ensuring full coverage. Scatter the sliced jalapeños on top of the cheese.
⏱️ 1 min - 9
Bake in the preheated oven for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 400 - 10
Carefully remove the skillet from the oven. Let it rest for a few minutes before cutting into individual triangular portions and serving hot.
⏱️ 2 min