January 25 - 31, 2025 Meal Plan

Including salmon with a peanut sauce, pork chops with onion gravy, and knockoff Mongolian beef.

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Skillet Enchiladas with Red Sauce

Salmon with Peanut Sauce and Baby Bok Choy

Pork Chops with Onion Gravy, Cheddar Grits, and Green Beans

Mongolian (Ground) Beef with Jasmine Rice and Sesame Broccoli

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Skillet Enchiladas with Red Sauce

Serves 2

This is a very quick dinner that requires only as much chopping as you want to do to add onions and peppers to the meat, and cilantro, black olives, or other toppings. You can skip all of them if you want to and it will still taste great because meat, cheese, tortillas, and sauce are already a perfect combo.

You can use any ground meat in this recipe so feel free to adapt it to what you have on hand or what’s on sale in your area. If you use beef, you’ll need a few more minutes of cooking time but everything else will remain the same. You can also get creative with the cheese if you want to. I’ve made this with Pepper Jack when I forgot to buy cheddar. It was great.

If you want to increase the nutritional value of this meal, you can add some refried beans or black beans on the side. Just put them in a dish and pop them in the oven when you put the skillet in so they are warm when you’re ready to serve.

Ingredients

12 oz ground turkey or chicken

½ tsp ground cumin

½ tsp garlic powder

2 tsp chili powder

10 oz canned red enchilada sauce

1 small or medium bell pepper, diced

1 small or medium onion, diced

8 oz cheddar cheese, shredded

6-8 6-inch tortillas (corn or flour)

Cooking oil

Salt and pepper

Optional toppings: cilantro leaves, sliced black olives, sour cream, salsa, diced onion, guacamole, diced avocado

Directions

1. Pre-heat oven to 400º.

2. In a skillet large enough to fit the tortillas when they are rolled up, heat 1 tbsp oil over medium heat. Add meat, season with salt and pepper, and cook for 2-3 minutes, breaking up into smaller pieces.

3. Add the onions and bell peppers to the skillet with the meat. Save some raw onions if you want to use them as toppings. Cook until meat is fully cooked through and veggies begin to soften. Turn off the heat.

4. Sprinkle the cumin, garlic, and chili powder over the top and stir to combine. If needed, add salt and pepper to taste.

5. Transfer meat and veg to a bowl.

6. Pour half of the enchilada sauce in the skillet.

7. Warm the tortillas in the microwave for 30 seconds to soften.

8. Spoon filling onto one tortilla at a time. Each one will hold about ½ a cup. Roll the filled tortilla up and nestle it in the sauce. Repeat with each tortilla, lining them up in the skillet.

9. Top the tortillas with the remaining sauce.

10. Bake for 10-12 minutes until sauce is warmed through.

11. Top tortillas with cheese. Return to the oven for 3-5 minutes until cheese is melted and browned in spots. (Ovens can vary so this may take more or less time for you.)

12. Use a spatula or large spoon to move enchiladas to plates and serve with toppings of choice.

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