This Easy Enchilada Skillet is so simple to make, you get all the flavors you love in traditional enchiladas without all the work! This one pan enchilada recipe only requires 7 ingredients and about 30 minutes. You can also add chicken, beef or beans for a new flavor. Make this during a busy week or for a fun weekend dinner!
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Pair this enchilada skillet recipe with refried beans or Instant Pot Refried Beans, Mexican Rice, and of course, chips and salsa! Don’t forget the tequila mules or margaritas!
Looking for a more traditional Chicken Enchilada Recipe? Check out My Favorite Chicken Enchiladas.
Chicken Enchilada Skillet
If you want to add chicken you can certainly do that! I recommend using rotisserie chicken, poached chicken, or any cooked chicken you have on hand. I make note in the recipe when to add it to the skillet.
You could also make these bean and cheese enchiladas or beef enchiladas!
Red Chili Sauce
This Enchilada Skillet is made with a red chili enchilada sauce. We love this recipe for Enchilada Sauce, it is done in about 10 minutes. It can also be made ahead, doubled, and frozen!
You can also buy two 10 oz cans of your favorite brand at the grocery store.
How to Make- Step by Step
You will want to use a skillet that has high sides and lid that fits well.
In 1 tablespoon olive oil saute 1 cup onions and 3 garlic cloves over medium low heat until they are softened, about 5 minutes. If you are using beef you will want to brown/crumble it with the onions and garlic, then remove excess grease before moving on.
Pour in the red enchilada sauce and 1 cup chicken broth. If you want to use chicken add 1 cup shredded or diced chicken now, or if you are using beans add those now. Bring the sauce to a boil over medium heat.
While that comes to a boil, cut your corn tortillas into quarters. Like cutting a pizza into 4 pieces- see the photo below for visual guide:
Once the sauce boils bring the heat back down to low and add the cut tortillas, nestling them into the sauce.
Pop the lid on and simmer for 10 minutes.
Remove the lid and sprinkle with cheese. Pop the lid back on and simmer for another 5 minutes, until the cheese is melted and gooey.
Let the enchilada skillet sit off the heat for about 5 minutes to set before serving.
Top with your favorite toppings (see below) and enjoy!
Topping Options
If you are serving these for dinner, don’t forget the toppings. They are not totally necessary, but they are delicious:
- fresh avocado
- sour cream
- guacamole
- diced tomatoes
- cilantro
- jalapenos
- green onions
Serving
Since this is such an easy recipe I like to keep the side dishes pretty easy too. Here are some great options:
- 15 Minute Refried Beans
- Mexican Rice or Instant Pot Mexican Rice
- Cilantro Honey Pineapple
- Chips, Guacamole and Salsa
- Margaritas!
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Easy Enchilada Skillet
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow or white onions - diced
- 3 fresh garlic cloves - chopped
- 20 oz red enchilada sauce - make your own with this enchilada sauce recipe
- 1 cup chicken broth
- 12-15 corn tortillas - quartered
- 1 ½ cups shredded cheddar cheese - could also use colby jack, pepper jack, or monterey jack
Optional Add Ins for Variations
- 1 cup shredded or diced chicken - for chicken enchilada skillet
- ½ lb. ground beef - for beef and cheese enchilada skillet
- 16 oz can whole pinto beans, drained and rinsed - for bean and cheese enchilada skillet
Optional Toppings
- avocado, green onions, cilantro, sour cream, jalapeno, guacamole
Instructions
- In a large high sided skillet (that has a lid) saute the 1 cup diced onions and 3 chopped garlic cloves in 1 tablespoon olive oil, over medium low heat. Just until softened, about 5 minutes.1 tablespoon olive oil, 1 cup yellow or white onions, 3 fresh garlic cloves
- Pour in 1 cup chicken broth and the red enchilada sauce. (If you are using 1 cup shredded or diced chicken, add that now) Bring to a boil over medium heat.1 cup chicken broth, 20 oz red enchilada sauce
- Lower the heat to low and nestle the tortillas into the sauce. Cover the pan with the lid and let simmer for 10 minutes.12-15 corn tortillas
- Remove the lid and sprinkle the tortillas with 1 ½ cups shredded cheese. Pop the lid back on and simmer for 5 minutes, until the cheese is melted and gooey!1 ½ cups shredded cheddar cheese
- Let the pan sit uncovered, off the heat, for 5 minutes before serving.
- Top with your favorite toppings and enjoy!
Recipe Tips and Notes:
- For bean and cheese add a can of drained and rinsed whole pinto beans where it says to add the chicken in the recipe.
- For beef and cheese add ½ lb ground beef and brown/crumble when you cook the onions. Drain excess grease before moving on in the recipe.
Sara
I put a can of black beans and a cup of chopped leftover pork shoulder and the fam approved. Made some Spanish rice to go with. Our tortillas were pretty thick so we didn’t end up able to fit 12 inside. Probably more like 8 or ten.
Kathy Peterson
I made this earlier this week and it was soooooo easy and really good. I tried the Target enchilada sauce that you have recommended before and I agree, it is really good.