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Skillet Enchiladas

Submitted by: charleycooke on June 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Skillet Enchiladas

Super easy weeknight meal. It turns out kind of like a hamburger helper type boxed meal, but from scratch. I usually use my own enchilada sauce, and sometimes I use salsa verde instead – especially delicious with pork.

Difficulty: Easy

Servings: 4 large main dish/ 6 side dish

Prep Time: 5 min   Cook Time: 25 min  


3 Cups cooked Shredded Chicken, Ground Beef, Shredded Beef or Shredded Pork
12 corn Tortillas, torn into bite sized pieces
1-20 oz can of Enchilada Sauce
3 Cups of Shredded Cheddar or Monterrey Jack, or a mixture
1 small Can of Diced Green Chiles


Heat a large skillet to medium high and spray with a little oil. Put the torn tortillas into the skillet and stir frequently until they are pliable and slightly brown. Add the meat in and stir until it’s all mixed up and warmed through. Add in the enchilada sauce and diced green chiles, stir to combine. Sprinkle the cheese on top and cover. Turn down heat to medium and let the cheese melt.

Categories: Beef, Budget, Casserole, Kid-Friendly, Leftovers, Pork, Potluck, Poultry, Tortillas & Pitas

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