Tiny Skillet Enchiladas

Is this even a recipe? Nah. Once you get yourself a tiny cast-iron skillet, you’re pretty much done, especially since they come pre-seasoned these days for lazy efficient people, like myself.

I’ve been jealous of my sister’s 6-inch Lodge skillet for years: she uses it to fry up small portions of everything that matters—carnitas, potatoes in red-chile lard, all the good stuff. So when I saw one winking at me from an end-cap at my favorite restaurant supply in town last week, I was sold.

We stack our enchiladas in New Mexico, probably because it’s quick, and we put an egg on top because why wouldn’t you put an egg on top? Everything happens fast and in your tiny skillet: heat up a little more olive oil than you think you’re gonna need, fry an egg nice and crispy around the edges, pull that off and then waterproof 3 corn street-taco-size tortillas in the remaining oil; when the 3rd one is on its second side, slather on your fillings of choice (I did chicken, green chile sauce, and raw chopped onion) and a slice of cheese; repeat 2x. Run under a broiler to melt the cheese or just put a lid on the pan for a couple minutes after you turn the heat off. Top with your egg, and your tiny, adorable lunch is served.