Skillet Enchiladas
Prep time
Cook time
Total time
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
  • 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)
  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.
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
Recipe by PB + P Design at