Try this Chopped Enchilada Skillet recipe, or contribute your own.
- 1 tsp garlic powder
- 1 tsp paprika
- 1 yellow onion diced
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 cup fresh corn kernels
- 2 tsp avocado or olive oil
- 1 lb ground grass fed beef or turkey
- 1 cup cooked black beans rinsed well if using canned
- 4 sprouted corn tortillas sliced into strips (i love food for life brand)
- 12 ounces enchilada sauce – look for minimal ingredients if
- 1/2 cup grated mozzarella or colby jack optional
- fresh cilantro or green onions garnish
- Carbohydrate 85.6499875000189 g
- Cholesterol 0 mg
- Fat 4.02711593812778 g
- Fiber 27.4874547406704 g
- Protein 28.5460116019936 g
- Saturated Fat 0.722790864835958 g
- Serving Size 1 1 recipe (1497g)
- Sodium 1789.61883474774 mg
- Sugar 58.1625327593485 g
- Trans Fat 0.685267837833708 g
- Calories 454 calories
Step-by-step
- Heat oil in large skillet on medium; add onion & beef.
- Saute until meat is almost done, then add both squash – cook another 4-5 minutes.
- Add spices, fresh corn, beans, tortilla strips, and enchilada sauce.
- While gently stirring, let heat to a nice bubbly consistency – about 4 more minutes.
- Top with cheese & cilantro/green onions if desired.
My Weeknight Enchilada Skillet: A Busy Mom's Dream
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That’s where this Chopped Enchilada Skillet comes in. I stumbled upon this recipe while searching for something different from my usual weeknight rotation, and it's become a staple in our family. Forget spending an hour meticulously rolling individual enchiladas; this one-pan wonder delivers all the flavor and satisfaction in a fraction of the time.
The beauty of this recipe lies in its adaptability. I've tweaked it over time to suit our tastes and what's readily available. Sometimes I use ground turkey instead of beef, depending on what’s on sale. The vegetables are equally flexible; I've swapped zucchini for bell peppers and used frozen corn in a pinch. The key is to keep the core flavors – the cumin, paprika, and enchilada sauce – consistent. These create the rich, satisfying base that makes this dish so irresistible.
What I love most about this skillet is its versatility. It’s a complete meal in itself, brimming with protein, vegetables, and healthy carbohydrates. It's also great for meal prepping. I often double the recipe and have leftovers for lunches throughout the week. The flavors actually improve upon sitting, making it even more delicious the next day. For a heartier meal, I'll serve it with a side of brown rice or quinoa. A dollop of plain Greek yogurt adds a nice creamy contrast to the spicier elements of the dish.
Beyond the Basics: Adding Your Own Spin
Don't be afraid to experiment! This Chopped Enchilada Skillet is a fantastic canvas for your culinary creativity. Here are a few ideas to customize it to your liking:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Add some greens: Chopped spinach or kale would add extra nutrients and a nice earthy flavor.
- Cheese please: Experiment with different cheeses. Monterey Jack, cheddar, or even a Mexican blend would all be delicious.
- Veggie variations: Feel free to use other vegetables you have on hand, such as bell peppers, mushrooms, or onions.
- Different protein: Try using shredded chicken or black beans instead of ground beef or turkey for a vegetarian option.
This skillet is a perfect example of how a simple recipe can be both satisfying and stress-free. It's a quick weeknight dinner that doesn't compromise on flavor or nutrition. It's the kind of recipe that keeps me coming back for more – and that’s exactly what a busy mom needs!
Serving Suggestions:
- Serve with a side of Mexican rice.
- Top with a dollop of sour cream or guacamole.
- Serve with warm tortillas for a more traditional enchilada experience.
- Make it a complete meal by adding a side salad.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Conclusion:
This Chopped Enchilada Skillet is a testament to the fact that delicious and healthy food doesn't have to be complicated. It's a quick, easy, and flavorful meal that’s perfect for busy weeknights. So, next time you're short on time but craving a satisfying and comforting dinner, give this recipe a try. You won't be disappointed!
