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!
Servings 5 people
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow or white onions diced
- 3 fresh garlic cloves chopped
- 2 10 oz cans red enchilada sauce
- 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.
- Pour in 1 cup chicken broth and two 10 ounce cans of red enchilada sauce. (If you are using 1 cup shredded or diced chicken, add that now) Bring to a boil over medium heat.
- Lower the heat to low and nestle the tortillas into the sauce. Cover the pan with the lid and let simmer for 10 minutes.
- 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!
- 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.