These One Pan Enchiladas are an easy one-pot meal that’s ready in under 30 minutes and only one skillet to clean! Seasoned ground beef, black beans, melted cheese, and soft tortilla shells come together for a tasty Mexican dinner that’s perfect for a busy weeknight!
Easy One-Pan Enchiladas
This quick and easy recipe for skillet enchiladas is so perfect for a weeknight dinner. I love making delicious Mexican meals like Oven Baked Beef Tacos or Sheet Pan Fajitas.
The problem is that traditional enchilada recipes can be time-consuming and tedious, so I don’t usually make them on weeknights….until now. I have come up with the perfect solution with this recipe!
This dish is so flavorful and truly cures the craving for enchiladas, and it couldn’t be easier to make. I can throw it all together in just 25 minutes on a busy weeknight.
Why We Love This Recipe
- Quick and easy to make
- Kid-friendly and approved
- A quick weeknight dinner
- Can be made as a freezer meal
- Only requires one pot
- Easy clean up
- Great for leftovers
- Ready in less than 30 minutes
Ingredients/Shopping List
- 1 pound ground beef – Pro-tip: If you are planning to use the ground beef, I would recommend buying beef that’s 85% lean. I have found that this is the perfect balance between having juicy meat that doesn’t dry out the dish, but not too greasy!
- ½ of a can of black beans
- 1½ cups red enchilada sauce
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 5 small (6”) corn tortillas
- 2 cups shredded cheddar cheese
Variations
- PROTEIN: You could swap out the ground beef for rotisserie chicken in this recipe, if you wanted to do chicken enchiladas instead of beef. You could also use ground turkey in place of the ground beef.
- TOPPINGS: Just as with normal enchiladas, you can add any toppings that you like to your skillet enchiladas. I love to add sour cream, guacamole, black olives, onions, and pico de gallo. This is totally customizable based on your taste.
- CHEESE: You can use any type of shredded cheese you like for this recipe.
- TORTILLAS: You could also use flour tortillas if you prefer!
- SPICE: If you don’t like things too spicy, you can leave out the red pepper flakes. Or, if you are a spice lover you can add more. You could also add additional spicy ingredients like tabasco or jalapeños at the end to up the spiciness even more.
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How to Make One Pan Enchilada Skillet Recipe
This recipe will come together in 4 easy steps. Unlike traditional enchiladas, which can be quite time-consuming, this recipe is quick and so simple to put together.
- Brown ground beef and drain fat.
Pro Tip: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
- Stir in black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt and pepper, reduce heat and simmer for 10 minutes.
Pro Tip: The enchilada sauce adds flavor and spice to the dish. Choose the sauce based on the brand and level of heat you prefer. - Slice tortillas into strips.
- Stir in strips and cheese.
Pro-tip: After adding in the tortilla strips, keep an eye on them, and cook to your liking. It’s almost like cooking noodles! You can try one to see if they are done to where you like them. - Simmer for 5 more minutes.
Pro Tip: Use a lid on the skillet to melt the cheese quicker during the last few minutes. - Top with sour cream, avocado and green onions (optional)
How to Store Leftover Enchiladas
Store leftovers in the refrigerator in a sealed food storage container for 3-4 days.
This is a great leftover meal, as it reheats in the microwave really well. You can pop it in the freezer for longer storage, although the tortilla strips may be a bit soggy after thawing!
More Great Dinner Recipes
One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | Garlic Butter Steak and Potato Skillet | Taco Spaghetti | Stuffed Peppers | One Pot Chicken Fajita Pasta | Homemade Meatballs | Lazy Enchiladas
Skillet Enchiladas
Ingredients
- 2 tablespoons olive oil
- ¾ cup diced sweet yellow onion
- 4 ounces can mild diced green chilies
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3½ cups mild red enchilada sauce (or a 10 ounce and a 19 ounce can of mild red enchilada sauce)
- 3 cups shredded rotisserie chicken
- 8 (6 inch) white corn tortillas cut into ¾ – 1 inch thick strips
- 2½ cups shredded cheddar-jack cheese (from an 8 ounce block)
Optional Garnishes
- Fresh cilantro roughly chopped
- Hass avocado cut into slices
Instructions
- Preheat oven to 425° F.
- Place a large (12 inch) heavy duty skillet over medium-high heat and add the oil. When the oil is hot, add the diced sweet yellow onion and saute for 2-3 minutes or until the onions are tender and translucent.2 tablespoons olive oil, ¾ cup diced sweet yellow onion
- To the skillet, add the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Stir to combine all the spices with the onions and green chilies.4 ounces can mild diced green chilies, 2 teaspoons chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the mild red enchilada sauce to the skillet and stir to incorporate all the spices into the sauce. Add the shredded rotisserie chicken and stir to evenly coat all the chicken with the sauce.3½ cups mild red enchilada sauce, 3 cups shredded rotisserie chicken
- Cook the sauce and chicken for 3-4 minutes or just until the sauce starts to come to a low boil.
- Turn off the heat to the skillet and gently stir, or fold, in the strips of white corn tortillas until they are evenly distributed and fully coated in the sauce.8 (6 inch) white corn tortillas
- Top the skillet enchilada mixture with the shredded cheddar-jack cheese and place into the preheated oven for 10-12 minutes or until the cheese has melted and the sauce is bubbly.2½ cups shredded cheddar-jack cheese
- Garnish the skillet enchiladas with fresh cilantro and avocado slices and serve while warm.Fresh cilantro, Hass avocado
Jenn’s Notes
- One large rotisserie chicken will typically yield 3 – 3 ½ cups of shredded white and dark meat. This will work well for these skillet enchiladas. You can often find larger packages of pre-shredded, white meat only, rotisserie chicken at some of the big box stores. You will only need to use the amount called for in this recipe however, you can save the rest of the rotisserie chicken to make new recipes.
- While I love the convenience of this rotisserie chicken enchilada, feel free to use ground beef, ground turkey, pulled pork, or make it meatless using a vegetarian meatless crumble.
- You can bulk up the mixture with black beans or white beans to pack in even more protein.
