Why I Love This Recipe

Some nights you want enchiladas, but you definitely don’t want to spend time rolling them. That’s exactly why this skillet is such a staple in my house. It has everything I love about a pan of cheesy enchiladas, from the rich sauce to the melty cheese and perfectly seasoned beef, all made in one pan with a whole lot less effort. It’s cozy, filling, and guaranteed to earn a spot in your regular dinner rotation.

Enjoying The Leftovers

This is one of those dinners that reheats beautifully, making it perfect for lunches throughout the week. I also love scooping the leftovers into burritos, wrapping them in tortillas for quick quesadillas, or serving them over rice for an easy second meal.

Storing

Store the enchilada skillet in an airtight container in the refrigerator for up to 4 days. The tortilla strips will continue to soften as they sit, soaking up even more of the flavorful sauce.

Reheating

Warm individual portions in the microwave or reheat the skillet gently on the stovetop until heated through. Add a fresh sprinkle of cheese, cilantro, diced avocado, or a dollop of sour cream just before serving to bring everything back to life.

Two bowls each having an enchilada in them with sour cream, cilantro and fresh jalapeños.
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Enchilada Skillet

Everything you love about cheesy beef enchiladas comes together in one easy skillet. Made with seasoned ground beef, black beans, tortilla strips, enchilada sauce, hatch chiles, and plenty of melted cheese, this Enchilada Skillet is a simple one-pan dinner that's perfect for busy weeknights and even better as leftovers.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 lbs ground beef
  • 1 15 oz can black beans, drained and rinsed
  • 1 small yellow onion, diced
  • 4 oz can mild hatch chilis
  • 1, 15 oz jar of enchilada sauce
  • 2-3 cups cheddar jack cheese
  • 4 Tortillas of choice, cut into strips
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
Optional toppings
  • Freshly sliced jalapeño, optional
  • Diced tomato
  • Sliced avocado
  • Chopped cilantro
  • Sour cream
  • Hot Sauce
US – M

Instructions

  • Start by preheating your oven to 400℉.
  • In a large oven-safe skillet, add in the ground beef and cook for about 5-7 minutes until brown.
  • Once the meat is almost done, add the diced onion and saute for a few minutes until soft.
  • Next, add in the black beans, hatch chilis, the full jar of enchilada sauce, and all the seasonings. Mix everything together well, then cover with a lid. Simmer on low for about 15-20 minutes to let the flavors come together.
  • Once it’s simmered, taste the mixture and add more salt or pepper as necessary.
  • You’ll then top it with an even layer of the tortilla strips followed by an even layer of the shredded cheese. Place it in the oven for about 5-7 minutes until the cheese has melted and has started to turn golden brown.
  • Top with sliced jalapeño (omit if you don’t like spicy), diced tomato, sliced avocado, chopped cilantro, and some sour cream. Serve immediately, and enjoy!

Equipment

cast iron skillet
cutting board
measuring cups

Nutrition Per Serving

Calories: 508kcal | Carbohydrates: 41g | Protein: 36g | Fat: 23g | Fiber: 12g