Skillet Enchilada Dinner Recipe

Pour in the 14 1/2 ounces canned diced tomatoes and 4 ounces green chilies, stirring to combine everything. Add the 1 tablespoon taco seasoning, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Bring the mixture to a simmer and cook for 10 minutes over medium heat, or until most of the liquid has reduced and the sauce has thickened.

Sprinkle the 1/2 cup Monterey Jack cheese evenly over the saucy meat mixture.

Carefully layer the 6 corn tortillas over the cheese and meat. Cover the skillet and let it stand for about 5 minutes, or until the cheese has melted and the tortillas are warmed through.