Dinner

Skillet Salsa Verde Enchiladas

Name: Skillet Salsa Verde Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 lb ground meat; 1 ½ tsp kosher salt, (divided); 1 (15 oz) can pinto or black beans, drained and rinsed; 4 cups finely chopped veggies*; ½ cup plain whole milk Greek yogurt or sour cream; ¼ cup chopped pickled jalapenos; 1 (4 oz) can diced green chiles; 8 medium whole wheat tortillas; 1 (15-16 oz) jar salsa verde (or use a green enchilada sauce); 1-1 ½ cups grated cheddar or mozzarella; avocado, yogurt/sour cream, pickle red onions, crumbled feta or cotija cheese, chopped cilantro and/or scallions.; *Any veggies! Just chop them small (cabbage, mushrooms, broccoli, carrot, bell pepper, etc).; Note: ~ you could also bake these in a 9x13-inch baking dish if you don’t have a 12-inch skillet.; Save time! ~ Turn these into deconstructed enchiladas. Once the veg/meat is cooked, add the salsa verde and stir to combine. Then stir in strips of tortilla so they get coated in the sauce (try to spread them out evenly), then top with cheese. Transfer to the broiler for 1-2 minutes or until melted and light golden in spots (keep an eye on it!) OR cover with a lid (or a baking sheet) until the cheese melts.

4 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

1 tbsp olive oil

1 lb ground meat

1 ½ tsp kosher salt, (divided)

1 (15 oz) can pinto or black beans, drained and rinsed

4 cups finely chopped veggies*

½ cup plain whole milk Greek yogurt or sour cream

¼ cup chopped pickled jalapenos

1 (4 oz) can diced green chiles

8 medium whole wheat tortillas

1 (15-16 oz) jar salsa verde (or use a green enchilada sauce)

1-1 ½ cups grated cheddar or mozzarella

avocado, yogurt/sour cream, pickle red onions, crumbled feta or cotija cheese, chopped cilantro and/or scallions.

*Any veggies! Just chop them small (cabbage, mushrooms, broccoli, carrot, bell pepper, etc).

Note: ~ you could also bake these in a 9x13-inch baking dish if you don’t have a 12-inch skillet.

Save time! ~ Turn these into deconstructed enchiladas. Once the veg/meat is cooked, add the salsa verde and stir to combine. Then stir in strips of tortilla so they get coated in the sauce (try to spread them out evenly), then top with cheese. Transfer to the broiler for 1-2 minutes or until melted and light golden in spots (keep an eye on it!) OR cover with a lid (or a baking sheet) until the cheese melts.

Directions

Preheat the oven to 425F convection.

In a large 12-inch oven-proof skillet over medium-high heat, add the olive oil. Once the oil is hot and shimmering, add the meat and ½ teaspoon salt. Cook until it is cooked through, breaking it into small crumbles, about 2-3 minutes.

Add beans, veggies, and remaining 1 teaspoon salt and cook for 5 minutes, stirring occasionally, or until the veggies are cooked through. Transfer to a large bowl (scrape up any bits stuck to the pan) and stir in yogurt, jalapenos, and chiles.

Once the skillet has cooled a bit, add about ¼ cup of the salsa verde and spread it around. Lay a tortilla flat on a cutting board or large plate and place about ½ cup of the filling down the center (depending on size of tortilla). Roll it up tightly and place it seam-side-down into the skillet. Repeat with the remaining tortillas, tucking them snuggly next to each other. If extra filling remains, you can sprinkle along the ends of the tortillas into the pan or save it to repurpose the next day.

Pour the remaining salsa down the middle of the tortillas. Top with cheese (I like to sprinkle some around the enchilada ends to get those crispy cheese bits). Bake for 10-15 minutes, or until the ends of the tortillas are golden and crisp. Serve topped with your toppings of choice (I used avocado, yogurt, cilantro, scallions, and feta cheese).