Easy Skillet Cheesy Green Chile Enchilada Bake

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 pound ground chicken, beef, or pork
• 1 yellow onion, chopped
• 2 poblano peppers, chopped
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Kosher salt and black pepper, to taste
• 2 jars (12 ounces each) salsa verde
• 2 ounces cream cheese, at room temperature
• ½ cup fresh chopped cilantro
• 1½ cups shredded Mexican cheese blend
• 6 tortillas, warmed

For Serving (Optional):

• Avocado, sliced
• Lime wedges
• Yogurt or sour cream
• Green onions, chopped
• Jalapeños, sliced

Instructions:

1. Preheat Oven: Set to 400°F (200°C).

2. Cook the Meat Mixture:

   • Heat olive oil in a large oven-safe skillet over medium heat.
   • Add ground meat, onion, and poblanos. Cook, breaking up the meat as it cooks, until browned, about 5 minutes.
   • Stir in chili powder, smoked paprika, garlic powder, 1 cup water, and 1 jar of salsa verde. Season with salt and pepper. Simmer for 5-8 minutes.
   • Mix in cream cheese until fully incorporated and creamy. Remove from heat and stir in chopped cilantro.

3. Assemble the Enchiladas:

   • Sprinkle shredded cheese down the center of each tortilla. Roll up each tortilla and place seam side down in the skillet over the meat mixture.
   • Pour the remaining jar of salsa verde over the rolled tortillas.
   • Sprinkle the remaining shredded cheese on top.

4. Bake:

   • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

5. Serve:

   • Serve warm, topped with a drizzle of yogurt mixed with lime juice and salt (if using).
   • Garnish with sliced avocado, additional cilantro, chopped green onions, and jalapeños as desired.

Enjoy your delicious, cheesy, and flavorful enchiladas!