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!
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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
One Pan Enchiladas
Ingredients
- 1 pound ground beef
- ½ can (7.5 oz) black beans rinsed & drained
- 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
Instructions
- In a large (12-inch) frying pan over high heat, brown the ground beef until it is no longer pink and drain fat.
- Add in black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt and pepper, then stir well to mix. Reduce heat to low heat, cover, and simmer for 10 minutes.
- Slice tortillas into strips (about 1-inch wide and 2-inches long). Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer an additional 5 minutes. Serve hot.
- Top with sour cream, avocado and green onions (optional)
Jenn’s Notes
- 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.
- The enchilada sauce adds flavor and spice to the dish. Choose the sauce based on the brand and level of heat you prefer.
- Use a lid on the skillet to melt the cheese quicker during the last few minutes.
- You will want to make sure you drain off any grease after browning the hamburger, so that your enchiladas don’t turn out greasy and soggy.
