Skillet Salsa Verde Enchiladas | Natalie Cooks

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
• 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.