Quick, simple, and high-protein enchilada skillet with hidden veggies—an easy weeknight meal that’s full of flavor and nourishing ingredients.
This one-pan enchilada skillet delivers all the satisfying flavors of traditional enchiladas without the fuss. It’s packed with protein and sneaks in extra vegetables, making it both delicious and nutritious. Preparation is fast, so it’s perfect for busy weeknights.
The recipe works wonderfully with ground beef, but you can easily swap in ground chicken or turkey. Use your preferred tortillas to make it gluten-free or low-carb: just swap for gluten-free or low-carb tortillas as needed.
Top the skillet with your favorite additions to boost nutrition and flavor. A dollop of plain Greek yogurt adds extra protein, sliced avocado brings healthy fats, and cilantro or hot sauce brightens the dish. These simple toppings make each serving more satisfying.
This Easy Hidden Veggie Enchilada Skillet is one of my go-to dinners—I think you’ll love how customizable and fast it is. Enjoy!
Easy Hidden Veggie Enchilada Skillet
- Author: Mia Swinehart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
One-pan enchilada skillet made with cauliflower rice and baby spinach for a lighter, veggie-rich twist on a classic comfort dish.
Ingredients
Scale
- Olive oil or avocado oil for the pan
- 1 (12 oz) bag frozen cauliflower rice
- 1 lb ground beef (or sub ground chicken or turkey)
- Seasonings: salt, pepper, garlic powder, onion powder
- 2 handfuls chopped baby spinach
- 1 jar red enchilada sauce (your favorite)
- 3 flour tortillas, cut into small strips (use gluten-free tortillas to make this gluten-free)
- Mexican blend cheese, about 1–2 handfuls
Toppings (optional):
- Plain Greek yogurt or sour cream
- Avocado slices
- Cilantro
- Hot sauce
Instructions
- Warm a skillet over medium heat and add a small splash of oil. Add the frozen cauliflower rice and stir occasionally until heated through.
- Add the ground beef and cook, breaking it up, until no longer pink. Season generously with salt, pepper, garlic powder, and onion powder.
- Lower the heat, stir in the chopped spinach and the enchilada sauce, and let the mixture simmer for about 2 minutes so the spinach wilts and flavors meld.
- Stir in the tortilla strips, sprinkle the cheese over the top, then cover the skillet and cook for about 5 minutes until the cheese melts. Remove from heat, serve with your favorite toppings, and enjoy.