One Pan Enchiladas

This post may contain affiliate links. Read my disclosure policy here.

These One Pan Enchiladas are an easy one-pot meal that’s ready in under 30 minutes and only one dirty skillet! 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. But, I especially love enchiladas, as do my kiddos and husband!

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!
• 1 can 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

SEE FULL PRINTABLE RECIPE CARD BELOW

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.

Stir in black beans, sauce, and seasonings, reduce heat and simmer for 10 minutes.

Slice tortillas into strips. 

Stir in strips and cheese and simmer for 5 more minutes.
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.

Variations / Options / Add-ins

• 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.

How to Store Leftover One Pan 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

Home » Recipes » Course » Dinners » One Pan Enchiladas