Skillet Enchiladas

In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set aside.

In a skillet over medium heat add ground beef and garlic and cook until beef is no longer pink. Drain the fat.

Add green chilies into the skillet with the beef then add half of the tomato mixture. Mix until combined. Top with 1/4 cup of cheese and then the tortilla shells. Add remaining tomato sauce and top with remaining 1/4 cup of cheese.

Turn the heat down to medium-low and cover. Cook until sauce starts to bubble and cheese is melted.

Let it cool for a couple of minutes and serve.

Optional toppings: avocado, Greek yogurt, jalapenos, fresh tomatoes and hot sauce.