Cheesy One-Pan Enchilada Skillet (Easy Weeknight Dinner)
I love recipes that give big comfort-food flavor without creating a sink full of dishes, and this enchilada skillet is exactly that kind of meal. It’s something I make when I want all the cozy enchilada vibes but don’t feel like rolling tortillas or turning on the oven for too long.
Everything cooks in one pan, which makes cleanup a breeze. My family loves the cheesy topping, I love how customizable it is, and everyone appreciates how fast it comes together.
Whether I’m using ground beef, chicken, or whatever veggies are in the fridge, this dish always turns out hearty and satisfying. It’s become one of my go-to weeknight dinners, especially on busy evenings when I still want something homemade and comforting on the table.
Why You’ll Love This Recipe
- Quick & Easy: Everything cooks in one skillet, making prep and cleanup simple.
- Big Enchilada Flavor: You get all the classic enchilada taste without rolling or baking.
- Simple Ingredients: Mostly pantry staples and everyday fridge items.
- Super Versatile: Swap proteins, add veggies, or adjust spice to fit your taste.
- Perfect for Any Night: Great for busy weeknights, casual gatherings, or cozy family dinners.
Enchilada Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in onion and garlic. Cook for 2–3 minutes until softened.
- Add chili powder, cumin, salt, and pepper. Mix well.
- Stir in corn, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese evenly over the top. Cover the skillet and cook until cheese is fully melted, about 3–5 minutes.
- Remove from heat and let rest for a few minutes before serving.
- Garnish with your favorite toppings and enjoy.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap beef for shredded rotisserie chicken to save time.
- Add diced bell peppers or zucchini for extra veggies.
- If reheating, add a splash of water or broth to keep it saucy.
Pro Tips
- Brown the meat well before adding sauce for deeper flavor.
- Warm tortillas slightly before cutting so they don’t tear.
- Use freshly shredded cheese for smoother melting.
- Add a splash of broth if the skillet looks dry while simmering.
- Taste the enchilada sauce first and adjust seasoning as needed.
- Cover the skillet while melting cheese for faster results.
- Let it rest 5 minutes before serving so it sets up nicely.
- Finish with fresh toppings like cilantro or sour cream for balance.
FAQs
Can I make this ahead of time?
Yes. Cook everything except the cheese, refrigerate, then reheat and add cheese before serving.
What protein works best?
Ground beef, shredded chicken, or ground turkey all work great.
Is this spicy?
It depends on your enchilada sauce. Choose mild if you prefer less heat.
Can I freeze leftovers?
Yes, store in an airtight container for up to 2 months. Thaw overnight before reheating.
What can I serve with it?
A simple salad, rice, or tortilla chips pair perfectly.
