Skillet Enchiladas

Yah Friday! Hello, hello!

I am so happy it’s officially the weekend, well after I get through this 8 hour workday and then no work!  Don’t get me wrong, I love my job, but it’s so much nicer being home.  You can do what you want, you’re not stuck at a desk and you can enjoy the sunshine.   Speaking of sunshine and a pinch more warm weather, it got me to thinking, can you believe we are almost to May?   That is crazy!  This year is flying by!  Next thing you know Christmas will be here again, I am so not rushing that, but speaking of rushing, I have a quick, one pan dinner just for you!  It’s my ohhh so delicious Skillet Enchiladas!

I got the idea of making a one pan enchilada skillet by seeing so many skillet lasagna recipes lately and me, being the Mexican food freak, why not make a Mexican skillet?  I love enchiladas, my Husband loves enchiladas, why not give it a whirl and see how it turns out?  Well it exceeded my expectations and apparently my Husbands too!   I made this recipe 4 servings, and those are pretty big servings and my Husband who didn’t seem overly thrilled about Mexican yet again, ate 3/4′s of the pan.  Yup, by the time I finished my little plate, he had the pan almost gone!!

I had a jar of Trader Joe’s enchilada sauce, but I saw all of the sodium in it and I thought, I’ve made enchilada sauce before, it’s so simple, why not make again for this dish?  So I did and I am happy that I did!  My sauce is obber easy to make and is so tasty.  All it is, is tomato sauce, garlic powder, cumin, chili powder and salt.  I didn’t even heat it!  This is a one skillet meal, so why make two pots dirty? I’ll be honest, I am sooooo bad with food descriptions, the best I can tell you is that the sauce has a slight smoky taste, a little spicy, but not a hot spice, it tastes like enchilada sauce.  I think you will be pleased with it!

I cooked the lean ground beef with some green chili’s, added half the enchilada sauce, topped with cheese, two corn tortilla shells, more enchilada sauce and more cheese.  So perfect!  The one dish skillet really tastes like an enchilada and is such a time saver.  No baking the enchiladas is what I love and it tastes just as good as baked, if not better!  This meal is quick and took about 20 minutes to make and my Husband, about 5 minutes to eat!

For topping of my enchilada, I used avocado, fresh tomatoes, greek yogurt, jalapenos and hot sauce.   Mmmmm, it was amazing!  My Husband just added some of the fresh tomatoes.  He’s purely into the beef part, I like the whole combination of it all!  I was hoping for leftovers to have for lunch, but that didn’t happen tonight!  Kind of stinky, I was looking forward to having it again!  I’m not kidding you, I could eat Mexican every night!  Last week I made my Chipotle Bowl salad everyday for lunch and even had it for dinner two nights.  I told you I love Mexican.  My Husband was shocked when I made stir fry the other night, he said your not having that salad again?  I don’t know what is wrong with me, but I just love my Mexican dishes!

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Skillet Enchiladas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 Servings

Serving Size: 1/4 of the pan

A quick, one dish Mexican skillet meal made with homemade enchilada sauce, ground beef and green chili's, topped with corn tortilla shells and melted cheese.

Ingredients

1. 1lbs. ground beef (96/4 lean)
2. 1/2 tbsp. garlic, minced
3. 4 oz can fire roasted green chilis
4. 1 3/4 cup tomato sauce (14oz can)
5. 1 tbsp. chili powder
6. 1 tsp. cumin powder
7. 1/2 tsp. garlic powder
8. 1/2 tsp. salt
9. 1/2 cup lite shredded mexican cheese, divided
10. 2 corn tortilla shells cut in half (I used mission thin)

Instructions

1. In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
2. In a skillet add ground beef, garlic and cook until beef is no longer pink. Drain the fat.
3. Add green chilis to beef, and half of the tomato mixture. Mix until combined. Top with 1/4 cup of cheese and then the tortilla shells. Add remaining tomato sauce and top with remaining 1/4 cup of cheese.
4. Turn the heat down to medium - low and cover. Cook until sauce starts to bubble and cheese is melted.
5. Let it cool for a couple of minutes and serve.
6. Optional Toppings: avocado, greek yogurt, jalapenos, fresh tomatoes and hot sauce.

Notes

Calories per serving: 270, Fat: 7.7, Cholesterol: 77, Sodium: 782, Potassium: 0, Carbs: 18.2, Fiber: 2.8, Sugar: 2.8, Protein: 29.5

Note: If you weigh your cheese instead of measuring it, you will get more cheese. ;)

2.5

http://www.peanutbutterandpeppers.com/2013/04/19/skillet-enchiladas/

I am telling you I love this meal!  I would love to try it with chicken, but my Husband does not like chicken and tomatoes together, so weird, and I still can’t get over that, so that means no Chicken Enchiladas, no Chicken Parmesan and so many other dishes I want to make that is tomato and chicken based.  Makes me crazy!  No really, it really makes me crazy!  I don’t get that?  So you may not see those dishes on my blog, unless I figure out a way to make a dish that will make him happy too!  Or I say screw it and make it anyway!  :)  It’s funny how we have such different taste in food.  So many people tell me that their Husbands eat anything theyserve, but no not my Husband.   I think that is why I make so many fend for yourself meals!  Ok, I’m rambling and I am sure you have better things to do then read about my ramblings!  :)  Sorry about that!

Have a great weekend!!!

Toodles,

Jennifer

P.S.  Hanging out at Allergy-Free Vintage Cooking

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