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    You are here: Home / Recipes / Mexican

    Easy Enchilada Skillet

    Published: Apr 4, 2020 · Modified: Jan 10, 2023 by Susie Weinrich · This post may contain affiliate links. 2 Comments

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    enchiladas in a skillet with text overlay for pinterest

    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!

    Enchilada Skillet topped with cilantro and avocado,  with margaritas

    Pair this enchilada skillet recipe with 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.

    Table of Contents hide
    1 Chicken Enchilada Skillet
    2 Red Chili Sauce
    3 How to Make- Step by Step
    4 Topping Options
    5 Serving
    6 Did you make this recipe?!
    7 Easy Enchilada Skillet

    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.

    looking into the layers of an enchilada skillet

    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:

    Corn tortillas cut into quarters

    Once the sauce boils bring the heat back down to low and add the cut tortillas, nestling them into the sauce.

    corn tortillas coated in red enchilada sauce in a skillet

    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.

    corn tortillas that have been simmered in enchilada sauce
    shredded cheese sprinkled on an enchilada skillet
    cheese enchilada skillet cooked

    Let the enchilada skillet sit off the heat for about 5 minutes to set before serving.

    Skillet Enchiladas topped with cilantro, avocado, and green onions

    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!

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Skillet Enchiladas topped with cilantro, avocado, and green onions

    Easy Enchilada Skillet

    A one pan enchilada recipe that gives you all the traditional enchilada flavors without all the work. Just 7 simple ingredients and 30 minutes!
    You can add chicken to delicious chicken enchilada skillet!
    LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Resting Time: 5 minutes
    Total Time: 35 minutes
    Servings: 5 people
    Author: Susie Weinrich

    Equipment

    • Large skillet

    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
    Prevent your screen from going dark while you are cooking!

    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!

    Notes:

    Variations: If you like a bean and cheese enchilada or beef enchilada you can make those changes!
    • 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.
    Serving: Serve this enchilada skillet with refried beans and Mexican rice.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Sara

      November 09, 2022 at 4:28 pm

      5 stars
      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.

      Reply
    2. Kathy Peterson

      April 25, 2020 at 12:09 pm

      5 stars
      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.

      Reply

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