One Skillet Smoked Enchiladas

smoked enchiladas in a cast iron skillet garnished with diced avocado, cilantro and scallions, and sour cream

Tex Mex style cheesy chili con carne enchiladas prepared in one skillet and smoked on a pellet grill.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Enchiladas

Calories 557kcal

Author Mason Woodruff

Ingredients

1 Tablespoon Olive Oil
1 White Onion diced
1 Poblano or Bell Pepper diced
1 pound Ground Beef
1 packet Texas Chili Seasoning
1 can (28oz) Fire Roasted Crushed Tomatoes
2 cups Beef Broth
8 Tortillas
10 oz Shredded Mexican Cheese divided
½ cup (120g) Mayo
2 teaspoons Garlic Powder
4 Scallions thinly sliced (optional)

Instructions

Preheat your Traeger to 500ºF with the lid closed.
Heat a large cast iron skillet with the olive oil over medium heat. Once hot, add the onion and poblano. Stir and cook for 2-3 minutes to soften before adding the ground beef. Break the beef apart and fully cook.
Once the ground beef is cooked, add the crushed tomatoes and chili seasoning. Stir everything together before adding the beef broth. Transfer the skillet to the preheated Traeger and cook for 30 minutes.
While the chili is on the smoker, mix together 6 oz cheese with the mayo, garlic powder, and sliced scallions. Add a heaping tablespoon of the cheese mixture to each tortilla before tightly rolling and setting aside.
After 30 minutes, place the cheese filled tortillas seam side down in the chili and top with the remaining 4 oz of shredded cheese. Smoke for an additional 15-20 minutes until the cheese is melted and browning around the edges.
Garnish with avocado, chopped cilantro and/or scallions, sour cream and lime juice, and cotija cheese, if desired.

Notes

Using my Tex Mex enchiladas recipe as a guide, you can make lower calorie enchiladas by using 96/4 ground beef, reducing the amount of cheese to 3 oz in the tortillas and 3 oz on top, reducing the mayo to 1/4 to 1/3 cup, and using Mission Carb Balance tortillas.

Nutrition