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Enchilada Skillet

This enchilada skillet is a cozy, one-pan dinner packed with seasoned meat, tender tortillas, rich enchilada sauce, and plenty of melted cheese. It’s fast, comforting, and perfect for busy nights when you want bold flavor without extra effort.
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Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or chicken/turkey
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn fresh, frozen, or canned
  • 1 cup black beans drained and rinsed
  • 1 ½ cups red enchilada sauce
  • 4 small flour or corn tortillas cut into strips
  • 1 ½ cups shredded cheddar or Mexican-blend cheese
  • Optional toppings: sour cream cilantro, green onions

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
  2. Stir in onion and garlic. Cook for 2–3 minutes until softened.
  3. Add chili powder, cumin, salt, and pepper. Mix well.
  4. Stir in corn, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
  5. Sprinkle cheese evenly over the top. Cover the skillet and cook until cheese is fully melted, about 3–5 minutes.
  6. Remove from heat and let rest for a few minutes before serving.
  7. 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.