Skillet Enchiladas

Skillet enchiladas are the fastest and easiest way to enjoy enchiladas! This quick one-skillet meal has all the flavors of a dish of enchiladas and can be made in less than 30 minutes.

Love enchiladas but not all of the work? Then you'll love these skillet enchiladas!

This simple recipe delivers all the deliciousness of traditional enchiladas in a single pan, saving you time and making cleanup a snap. Ready in under 30 minutes, it's the perfect solution for busy weeknights.

Skillet enchiladas are made with everyday, pantry-staple ingredients. Combining tender corn tortillas, a flavorful ground beef filling, and melty cheese, skillet enchiladas offer a fuss-free way to enjoy this Tex-Mex favorite without sacrificing taste.

Ingredient notes and substitutions

• Ground beef: If you use ground beef with higher fat content, you may need to drain the ground beef. Feel free to substitute ground turkey for the ground beef.
• Bell pepper: Or any other color of bell pepper.
• Beans: Pinto beans or kidney beans also work well in this recipe.
• Red enchilada sauce: Feel free to use mild, medium, or hot sauce depending on your tastes.
• Taco seasoning: I like to make my own taco seasoning. Regular or reduced-sodium taco seasoning can also be used.

How to make skillet enchiladas

Here you'll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Step 1: Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat.

Step 2: Add ground beef and cook until no longer pink, stirring occasionally to break up the meat.

Step 3: Add onion and pepper; cook and stir until tender, 2-3 minutes.

Step 4: Add garlic; cook 1 minute longer.

Step 5: Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper.

Step 6: Stir in tortilla strips.

Step 7: Bring to a boil. Reduce the heat; simmer, uncovered, until tortilla strips are softened, about 3-5 minutes.

Step 8: Sprinkle with the cheese. Let stand until the cheese is melted, about 3-5 minutes.

Tips

• Gluten-free: To make this recipe gluten free, use gluten-free flour tortillas. Also, double check that your other ingredients like the taco seasoning and enchilada sauce are gluten free.
• Dairy-free: You can omit the cheese or use a dairy-free cheese.
• Vegetarian: You can omit the ground beef. Sauté the vegetables in 1-2 tablespoons of olive oil, and increase the beans by 1-2 cans.

Serving suggestions

The skillet enchiladas can be topped with sour cream, guacamole, pico de gallo, queso fresco, and fresh cilantro.

This dish goes well with Mexican rice, and I like to serve it with fresh fruit salad.

Storage

Store any leftover skillet enchiladas in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored.