Skillet Enchiladas are everything you love about traditional enchiladas but so much easier to make. The whole dish comes together in a single skillet, saving you time on prep and cleanup. It’s customizable, hearty, and bursting with bold flavors. Whether you use ground beef, chicken, or keep it vegetarian, this dish can be adapted to fit your taste and dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or chicken
Olive oil
Onion, chopped
Garlic, minced
Enchilada sauce
Diced tomatoes
Corn tortillas, cut into strips
Shredded cheddar or Mexican blend cheese
Salt and pepper
Chili powder
Cumin
Fresh cilantro for garnish
Sour cream for serving (optional)
Directions
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent.
Add garlic and cook for another minute until fragrant.
Stir in ground beef or chicken. Season with salt, pepper, chili powder, and cumin. Cook until browned and fully cooked.
Pour in the enchilada sauce and diced tomatoes, stirring to combine.
Add the tortilla strips and gently stir them into the sauce, ensuring they’re evenly coated.
Sprinkle shredded cheese over the top. Cover and let it cook for a few minutes until the cheese is melted and bubbly.
Remove from heat. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
Servings and timing
This recipe serves 4 to 6 people and takes approximately 30 minutes to make from start to finish. Prep time is about 10 minutes, and cook time is around 20 minutes.
Variations
Vegetarian: Swap the meat for black beans, pinto beans, or lentils.
Chicken version: Use shredded rotisserie chicken instead of ground meat.
Spicy: Add chopped jalapeños or a dash of hot sauce to the sauce mixture.
Cheese lovers: Mix in Monterey Jack or pepper jack cheese for extra cheesiness.
Low-carb: Use low-carb tortillas or omit tortillas and serve over a bed of cauliflower rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the skillet on the stovetop over medium-low heat or microwave individual portions until warmed through. Add a splash of water or extra enchilada sauce if the mixture seems dry.
FAQs
What kind of tortillas work best for skillet enchiladas?
Corn tortillas hold up best in this recipe, as they retain texture and flavor without becoming too soggy.
Can I make skillet enchiladas ahead of time?
Yes, you can prepare the entire dish and refrigerate it before the cheese step. When ready to serve, reheat and top with cheese.
Is this recipe gluten-free?
If you use gluten-free enchilada sauce and certified gluten-free corn tortillas, the recipe can be gluten-free.
Can I freeze skillet enchiladas?
Yes, allow the dish to cool completely, then store in a freezer-safe container for up to 2 months. Reheat on the stovetop or in the oven.
How do I prevent the tortillas from getting too soggy?
Cut tortillas into strips and stir them in gently just before topping with cheese to keep a better texture.
Can I add vegetables to this dish?
Absolutely. Bell peppers, corn, zucchini, or spinach can be added with the meat or beans.
What type of cheese is best?
A Mexican blend or cheddar cheese works well, but Monterey Jack or pepper jack can also add extra flavor.
Can I use store-bought enchilada sauce?
Yes, store-bought sauce is convenient and works perfectly. You can also make homemade if you prefer.
How spicy is this dish?
The heat level depends on the enchilada sauce and any added chili or jalapeños. Adjust to your spice preference.
What can I serve with skillet enchiladas?
Serve with rice, beans, guacamole, or a fresh green salad for a complete meal.
Conclusion
Skillet Enchiladas are the ultimate comfort food made easy. With minimal prep and maximum flavor, this one-pan wonder is sure to become a regular on your dinner table. Whether you’re cooking for family or friends, this dish delivers all the hearty goodness of classic enchiladas with a fraction of the effort.
A quick and flavorful one-pan version of classic enchiladas made with seasoned meat, tortillas, cheese, and enchilada sauce—perfect for busy weeknights.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Dinner
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
1 lb ground beef or chicken
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (15 oz) can enchilada sauce
1 (14.5 oz) can diced tomatoes
6 corn tortillas, cut into strips
1 1/2 cups shredded cheddar or Mexican blend cheese
Salt and pepper, to taste
1 tsp chili powder
1 tsp cumin
Fresh cilantro, for garnish
Sour cream, for serving (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent.
Add garlic and cook for 1 minute until fragrant.
Stir in ground beef or chicken. Season with salt, pepper, chili powder, and cumin. Cook until browned.
Pour in enchilada sauce and diced tomatoes. Stir to combine.
Add tortilla strips and gently stir until evenly coated.
Sprinkle cheese over the top, cover, and cook until melted and bubbly.
Remove from heat, garnish with fresh cilantro, and serve with sour cream if desired.
Notes
Use shredded rotisserie chicken for a shortcut.Make it vegetarian by substituting beans or lentils for the meat.Add jalapeños or hot sauce for extra heat.Can be made gluten-free with certified GF tortillas and sauce.
