Lazy Enchiladas: The Unexpected Shortcut That Saves Dinner

I wasn’t planning to share this—actually, I forgot I had it in the back of my mind. It’s the kind of idea that sneaks up on you when you’re tired and everything else feels like too much. You open the fridge, see a few tortillas, some cheese, and that jar of salsa that’s been sitting around for ages. Then, bam, instead of fighting with rolling and layering everything meticulously, I toss it all together. The smell? Yeah, it’s that familiar mix of melting cheese, smoky chiles, and the faint tang of Lime. It’s not fancy, but it’s honest in a way that makes you forget about needing a full recipe or perfect presentation. More than anything, it just feels like a proper dinner when you’re low on energy but want something satisfying. Sometimes, the best ideas come when you’re not really thinking about them.

Cheesy Salsa Tortilla Skillet

This dish involves melting cheese and combining it with salsa on a tortilla base, cooked to a crispy and gooey final texture. It uses basic stovetop techniques such as sautéing and melting, resulting in a golden, bubbling dish with melted cheese and crisp edges that is served hot.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pieces flour tortillas about 6-inch diameter
• 1 cup shredded cheese cheddar or Mexican blend
• ½ cup salsa your preferred style
• 1 tablespoon olive oil

Equipment

• Skillet or frying pan
• Spatula
• Knife
• Cutting board

Method

 

1. Slice the tortillas into halves or quarters depending on size; set aside.
2. Heat the skillet over medium heat and add the olive oil, swirling to coat the surface evenly. When the oil shimmers, place the tortilla pieces in a single layer to cover the skillet's surface.
3. Cook the tortilla pieces for about 2-3 minutes, or until they turn golden brown around the edges, then flip them using a spatula and cook the other side until similarly golden and crispy. Remove from the skillet and set aside.
4. Reduce heat to low, then spread the salsa evenly over the cooked tortillas in the skillet. Spoon the shredded cheese on top of the salsa, covering the surface entirely.
5. Cover the skillet with a lid or foil and cook for 3-5 minutes, or until the cheese has melted completely and you see bubbling around the edges. The cheese should be gooey and slightly golden where it melts.
6. Carefully transfer the skillet to a serving plate, slice into portions if desired, and serve hot with additional salsa if preferred.

Who knew that a few leftovers could turn into something that feels like a win? This is one of those nights where I just want good food fast, no fuss. It’s a reminder that sometimes, shortcuts aren’t laziness—they’re just clever. And honestly, I might just keep this in rotation forever now.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.