Easy Enchilada Skillet Dinner

Being a San Antonio girl, I’m a lover of anything Tex-Mex. My idea of a perfect Friday night is dinner at my favorite Mexican restaurant and letting someone else do the cooking and the dishes. I can whip up a mean batch of enchiladas, though, although that’s kind of a special occasion meal for us. My enchilada recipe isn’t difficult but it is time consuming and a little tedious, although my family loves it. For weeknight meals, I’ve come up with a shortcut meal that has the flavor of enchiladas and the ease of a one-pot meal. Plus, it’s meatless, although it wouldn’t be hard to make a few tweaks and add shredded chicken or ground beef if you want to. I love a good meatless meal now and then.

This easy enchilada skillet dinner is a snap to make. You open a few cans, you add some seasonings and you’ve got dinner.

You can can vary the length of heat with your canned enchilada sauce. I use the mild because one of my kids doesn’t like really spicy spicy food but if you do, you can use the spicier enchilada sauce or add some salsa as a topping. And, I’ve got cilantro in my ingredients list as a condiment but if you don’t like it, leave it off. I know some people think cilantro has a soapy taste which is so strange to me. I love it and it tastes nothing like soap. I hope you enjoy this easy enchilada skillet dinner. It’s a good solution for “OMG what am I going to make for dinner tonight” because most of the ingredients are easily kept on hand. If you want to take some extra shortcuts, you can use frozen onions and bell peppers – I always keep some of those in the freezer because they’re so easy.