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Skillet Enchiladas

April 19, 2013 By Jennifer @ PB and P Design 25 Comments

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!

Skillet Enchilada

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!!

Skillet Enchiladas


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!

Skillet Enchilada

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!

Skillet Enchilada

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!

Skillet Enchilada

Skillet Enchiladas
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
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.
Serves: 4 Servings
Ingredients
  • 1lbs. ground beef (96/4 lean)
  • ½ tbsp. garlic, minced
  • 4 oz can fire roasted green chilis
  • 1¾ cup tomato sauce (14oz can)
  • 1 tbsp. chili powder
  • 1 tsp. cumin powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ cup lite shredded mexican cheese, divided
  • 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 ¼ cup of cheese and then the tortilla shells. Add remaining tomato sauce and top with remaining ¼ 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. 😉
Nutrition Information
Serving size: ¼ of the pan
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

Skillet Enchilada

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

Skillet Enchilada
”http://hammocktracks.com/wp-content/uploads/2012/05/savannahbutton2.png”


Mixitup

Filed Under: Beef Tagged With: beef, Easy, enchiladas, Mexican, one skillet, Sauce

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Reader Interactions

Comments

  1. Amy @ Fun With Family and Fitness says

    April 19, 2013 at 3:23 AM

    I think I could eat mexican food everyday! 🙂 This looks great!

    Reply
  2. Danielle Omole says

    April 19, 2013 at 3:50 AM

    These look great! How do you think they would be with chicken and green Enchilada sauce instead?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 19, 2013 at 4:00 AM

      I think they would be fabulous that way! I love chicken enchiladas, but my Husband doesn’t, but I like the idea of green enchilada sauce. I think I’ll try that next time, then maybe my Husband will eat it since he doesn’t like tomatoes and chicken together! Awesome idea!

      Reply
  3. The Café Sucre Farinec says

    April 19, 2013 at 4:50 AM

    I totally agree that Mexican food is extremely addictive. Once I start eating it, I crave it all the time. This looks wonderful!

    Reply
  4. Marta @ What should I eat for breakfast today says

    April 19, 2013 at 5:28 AM

    I must admit I’m not too much pro Mexican food. But my hubby loves it. I should make it just to make him happy 🙂

    Reply
  5. Shea @ Dixie Chik Cooks says

    April 19, 2013 at 7:30 AM

    I, too, could eat Mexican everyday and not get sick of it – this looks delicious. Love that it’s one dish!

    Reply
  6. Mr. & Mrs. P says

    April 19, 2013 at 11:20 AM

    I agree with Shea!! We can eat mexican every day!!! Whats not to love!! Its got all of our favorite ingredients all in one dish!!!!

    Reply
  7. Stephanie @ Eat. Drink. Love. says

    April 19, 2013 at 1:51 PM

    This looks so good, Jennifer! I love enchiladas, but my husband isn’t always a fan. I will try this skillet version next time.

    Reply
  8. laurasmess says

    April 19, 2013 at 4:29 PM

    I love one-pan meals, so much less washing up! This skillet enchilada looks so, so delicious – I love it when bloggers reform classic dishes to make them simpler for the busy cook! Well done Jen 🙂 Re the chicken and tomatoes… is he non-reformable?! He’s missing out on so much delicious goodness! When we first started dating, my husband had a few things that he ‘disliked’ (like brussels sprouts and kale) but I’ve managed to get him to love them by just cooking them in different, delicious ways (especially when I combine them with foods he loves, like bacon… if it’s got bacon in it, he’ll eat it). Anyway, you’re a lovely wife. And I hope that you can have some quality chicken parma nights in the near future! xx

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 20, 2013 at 7:05 AM

      I’ll try to reform him soon! After being with the man for 18 years you would think I new that about him! Crazy!! Thank you for the kind comment! 🙂

      Reply
  9. Sophia @ NY Foodgasm says

    April 19, 2013 at 7:40 PM

    I heart easy recipes that also require less dishes! Wooo hooo!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 20, 2013 at 7:04 AM

      I’m with you on that one, me too! I hate doing dishes!

      Reply
  10. Kristi @ My San Francisco Kitchen says

    April 19, 2013 at 8:07 PM

    Totally agree with you on that one! I love my work too, but being home is the best 🙂 These enchiladas look fantastic! Yummmm 😀 Enjoy the great weather as well this weekend!

    Reply
  11. Nina says

    April 19, 2013 at 9:47 PM

    Hi Jennifer,

    I made this for dinner tonight. It was totally delicious!!!! And my husband sounds a lot like yours….while I topped mine with chopped tomatoes, sliced avocado, jalapeños, hot sauce (didn’t have any Greek yogurt) my husband ate his plain….lol

    I have to say that he is not easily impressed when I try recipes I find online……he went back for seconds with this! So YAY!!! A winner!!!! Thanks so much for sharing another great recipe!

    Hugs,
    Nîna

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 20, 2013 at 7:04 AM

      Hi Nina!

      You made my night with your comment!! I am so glad you liked the enchiladas! I love it too, so much I bought more ground beef to make them again this week!! I’m glad you Husband liked them too! Thank you gain for your nice comment!! – Jen

      Reply
  12. Savannah says

    April 20, 2013 at 5:34 AM

    This recipe looks delicious. I hope you’ll consider sharing it at the all beef link up I am featuring today on HammockTracks. I think my readers would enjoy it.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 20, 2013 at 7:02 AM

      Thank you for the invite, I linked up!!

      Reply
  13. Paula says

    April 20, 2013 at 11:13 AM

    Thanks for sharing at Saturday Dishes. Pinned to the party board ~ Paula

    Reply
  14. Naomi says

    April 20, 2013 at 12:55 PM

    What size skillet did you use? 12″? Gonna make this tonight!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      April 20, 2013 at 1:09 PM

      Hi Naomi, I believe it is a 10″ frying pan I used. If you make it, let me know what you think! 🙂

      Reply
  15. Naomi says

    April 20, 2013 at 3:47 PM

    DELICIOUS!! My husband loved it too!

    Reply
  16. Savannah says

    April 27, 2013 at 4:50 AM

    Thanks for linking this recipe on HammockTracks. I have pinned it and featured this skillet dish. I hope you’ll return this week as we are featuring slow cooker/crock pot recipes. -Savannah

    Reply

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