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Skillet Enchiladas: A Quick and Delicious Recipe for Any Night

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Skillet Enchiladas

Skillet enchiladas are a quick and tasty way to enjoy a classic Mexican dish without all the fuss. With this recipe, you can have cheesy, delicious enchiladas ready in less than 30 minutes. No need to roll or fill individual tortillas; everything comes together in one skillet.

Whether you’re using beef, chicken, or beans, skillet enchiladas are perfect for a busy night or an easy camping meal. Just toss everything in the pan, let it simmer, and enjoy a flavorful, hearty dinner. Top with your favorite fixings like sour cream, avocado, or cilantro to make it even better.

Save time and avoid extra dishes with skillet enchiladas, a satisfying meal that’s sure to please everyone at the table.

Exact Ingredients (+ Possible Substitutes)

Skillet enchiladas are a tasty and easy meal. Here are the main ingredients you’ll need, along with some possible substitutes:

Ground Beef or Chicken:

  • Main: 1 lb ground beef or shredded chicken.
  • Substitutes: Ground turkey or tofu for a vegetarian option.


  • Main: 8 small corn tortillas.
  • Substitutes: Flour tortillas or whole wheat tortillas.


  • Main: 1 onion, 1 bell pepper.
  • Substitutes: Zucchini, spinach, or mushrooms.


  • Main: 2 cloves minced garlic.
  • Substitutes: 1/2 tsp garlic powder.


  • Main: 1 can of black beans.
  • Substitutes: Pinto beans or kidney beans.

Enchilada Sauce:

  • Main: 1 can of enchilada sauce.
  • Substitutes: Homemade enchilada sauce or salsa.


  • Main: 2 cups shredded cheddar cheese.
  • Substitutes: Monterey Jack or a Mexican cheese blend.


  • Main: 1 cup of corn.
  • Substitutes: Fresh, frozen, or canned corn.

Olive Oil:

  • Main: 2 tbsp olive oil.
  • Substitutes: Vegetable oil or canola oil.

Using these ingredients ensures your skillet enchiladas are delicious. Feel free to try the substitutes if you have dietary preferences or need to use what’s in your pantry.


Grease the bottom of a skillet to prevent sticking. An alternative is to use a quarter cup of enchilada sauce.

Take a tortilla and spread some refried beans on it. Add shredded chicken and cheese on top. Roll up the tortilla and place it seam side down in the skillet. Repeat until the skillet is filled with rolled tortillas.

In a separate pan, poach chicken breasts. Place them in a pan filled with water. Bring it to a boil, then reduce to a simmer. Cover the pot and simmer for 14 minutes. Remove the chicken and let it cool.

For a beef version, heat oil in a skillet over medium-high heat. Add ground beef and cook until it’s no longer pink. Add chopped onions and cook until they are tender.

Add garlic powder, salt, enchilada sauce, green chiles, and sour cream to the beef mixture. Then mix everything well.

For a different texture, cut corn tortillas into strips. Pan fry them in vegetable oil until they are toasted and crispy. Remove them and use the skillet to brown onions and ground beef.

Add additional ingredients like beans, corn, or bell peppers if desired. Stir well to combine everything. Place the skillet back on the stove over medium heat, ensuring all ingredients are well-mixed and warmed through.

Tips, Tricks & Storing

Choose the Right Skillet: A large, oven-safe skillet works best. Cast iron is perfect because it heats evenly and can go from stovetop to oven.

Warm the Tortillas: Microwave wrapped tortillas for 30 seconds. This makes them more flexible and easier to work with.

Cutting Chicken Safely: Use tongs to hold the hot chicken when cutting it into small pieces. This prevents burns and ensures even pieces.

Vegetable Choices: Add bell peppers, onions, and zucchini for extra flavor and nutrition. Sauté these vegetables until they are soft to enhance their taste.

Spices Make a Difference: Simple spices like garlic powder, cumin, salt, and black pepper can elevate the flavor. Adjust to taste as necessary.

Avoid Soggy Tortillas: Frying tortillas slightly before filling them can help keep them from becoming too soggy. Dry heating also works if you prefer a lower-calorie option.

Storage Tips: To store leftover enchiladas, place them in an airtight container. They can be refrigerated for up to 3 days.

Reheating Instructions: Reheat in a preheated oven at 350°F for about 20 minutes, or until heated through. Cover with foil to prevent them from drying out.

Freezing Leftovers: Enchiladas freeze well. Wrap them tightly in plastic wrap and then in aluminum foil. Label and date them before placing them in the freezer for up to 3 months.

Thawing Frozen Enchiladas: Thaw in the refrigerator overnight before reheating. This keeps the texture and flavor intact.

Recipe Variations & Serving Suggestions


Vegetarian: Substitute the meat with black beans or chickpeas for a plant-based option. Add extra vegetables like bell peppers, zucchini, or spinach.

Chicken: Use cooked and shredded chicken breasts instead of beef. It adds a lighter flavor and pairs well with other ingredients.

Spicy: For an extra kick, add chopped jalapeños or a dash of hot sauce to the filling.

Gluten-Free: Use corn tortillas instead of flour tortillas to make the dish gluten-free. Ensure all sauces and spices are also gluten-free.

Serving Suggestions

Toppings: Top enchiladas with fresh cilantro, avocado slices, sour cream, or jalapeños. Sliced olives and green onions also add a nice touch.

Side Dishes: Serve with a side of Mexican rice, refried beans, or a simple green salad. Tortilla chips and salsa or guacamole make great appetizers.

Garnishes: Sprinkle with shredded cheese or a squeeze of lime juice before serving. Add some pico de gallo for extra freshness.


Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Freezing: Wrap individual servings in foil and place in a freezer-safe bag. Freeze for up to three months and reheat in the oven when ready to eat.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.