You’ll love this versatile enchilada skillet recipe that can be made with chicken or beef!
Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you this easy dinner recipe today! I know what it’s like to be a working mom with a busy career and schedules to coordinate for busy kids. I also know how easy it is to get sucked into picking up fast food for those busy weeknights. Fast food meals can get old really fast. Are you with me on this? Whew! Despite all that busyness, I believe it’s really important to make the effort to have home-cooked meals as often as possible, but that doesn’t mean you have to spend hours in the kitchen. That’s why I’m excited to share with you busy moms a recipe for this EASY Enchilada Skillet, with options for either chicken or beef. It can be ready and on your table in less than 30 minutes!
I love all kinds of Mexican food, and I especially love enchiladas, but they can be a bit time consuming to prepare by the time you make the sauce, cook the filling, stuff and roll the tortillas, and then bake for 30-40 minutes. With this recipe, you get all the flavor in just half the time and in a single skillet — that’s a big bonus for me!
This recipe can be easily adapted for either chicken or beef and can be adjusted for your family’s “heat index” by using either HOT or MILD canned tomatoes and green chilies. Don’t be afraid to experiment with the recipe by adding jalapeños, black beans, or whole kernel corn. For my family, I like tossing in a few black beans for the beef version, but it’s totally optional with either version of this dish.
How about adding a dollop of this quick guacamole on top?