Skillet Salsa Verde Enchiladas
Servings 4
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
Topping options:
- 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.
Items you can prep ahead (optional)
- Finely chop 4 cups veggies
- Cook the enchilada filling
- Chop ¼ cup pickled jalapenos
- Grate 1-1 ½ cups grated cheddar or mozzarella
Instructions
- 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).
Notes
Substitutions:
- To make vegetarian, use another can of beans in place of the ground meat. You may have a little bit less filling.
- To make vegan, use a vegan cheese and yogurt alternative.
- To make gluten-free, use gluten-free tortillas (the Siete brand cassava are my favorite) OR try making with corn tortillas. Using corn tortillas can be tricky since they are so delicate. It helps to wrap them in a damp paper towel and microwave for about 30 seconds to make them more pliable.
- You can use any enchilada sauce in place of salsa verde.
- You can skip the jalapenos if you don’t want spice or double them if you want it spicier.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. You could also heat these up in the oven at 350F for 20-30 minutes covered with tinfoil. Top with all the toppings!