Skillet Enchiladas - this easy enchilada recipe is loaded flavor. Ground beef, corn tortillas, enchilada sauce and melty cheese on the table in 20 minutes. (2024)

January 25, 2020 by Melissa 40 Comments

Skillet Enchiladas – this easy enchilada recipe is loaded with flavor and on the table in about 20 minutes. Ground beef, corn tortillas, enchilada sauce and melty cheese make the perfect skillet dinner.

Easy Enchilada Recipe

Skillet Enchiladas are a super quick and delicious meal that you can have on the table in about 20 minutes. This recipe is one of our go-to’s and works with ground beef, ground turkey and even leftover shredded chicken or pork. It has all the flavor of enchiladas, but cuts out the lengthy prep! Skillet Enchiladas are the perfect meal for busy weeknights.

How to Make Skillet Enchiladas, aka Easy Enchiladas

Cut a dozen corn tortillas in half, then cut into 1 inch strips. Heat vegetable oil in skillet on med high heat and pan fry tortillas until slightly toasted and lightly crispy.
Remove tortillas from pan and brown onions and ground beef in same skillet until ground beef is completely cooked. Add can of enchilada sauce and simmer for a few minutes. Then add tortillas back into pan and stir.
Top with black olives, shredded cheese and sour cream.

Skillet Enchilada Tips

Pan frying the tortillas is an important step. This gives the enchiladas texture and keeps them from becoming mushy.
Try substituting ground turkey, reduced fat cheese, and light sour cream for a lightened up version of Skillet Enchiladas.
These enchiladas are so easy to customize. Last time I made them, I added additional taco seasonings to the ground beef to kick up the flavor even more.

I think this is the quickest meal I’ve ever made, and who doesn’t love that? It’s great as leftovers as well.

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More Easy Enchilada Recipes

Ground Beef Enchiladas
Instant Pot Chicken Enchiladas
One Pot Enchilada Pasta

What to serve with Skillet Enchiladas

Mexican Rice
Black Bean and Corn Salad Recipe
Frozen Margaritas

4.78 from 9 votes

Skillet Enchiladas – Easy Enchilada Recipe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Skillet Enchiladas are a quick meal, perfect for busy weeknights!

Course:Dinner

Cuisine:Mexican

Keyword:Easy Enchilada Recipe, Skillet Enchiladas

Servings: 6

Calories: 555 kcal

Author: Melissa

Ingredients

2tablespoonsvegetable oil
12corn tortillascut in half, then into 1 inch strips
small yellow oniondiced
2clovesgarlicminced
1poundground beefextra lean
Salt and pepper
19ozenchilada sauce
black olivessliced
2cupscolby jack cheeseshredded
sour creamtopping
green onionsdiced

Instructions

Cut a dozen corn tortillas in half, then into 1 inch strips.
Heat 1 1/2 tablespoons vegetable oil in skillet on med high heat and pan fry tortillas until slightly toasted and lightly crispy. Remove tortillas from pan.
Sauté onions in 1/2 tablespoon of oil until they start to soften. Add garlic and cook for another minute. Brown ground beef in same skillet, seasoning ground beef to taste, until ground beef is completely cooked.
Add enchilada sauce and simmer for a few minutes until heated through and bubbly. Add tortillas back into pan and stir.
Top with cheese and let melt. Add olives and green onions and serve.

Nutrition Facts

Skillet Enchiladas – Easy Enchilada Recipe

Amount Per Serving

Calories 555Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 19g119%

Cholesterol 95mg32%

Sodium 1118mg49%

Potassium 357mg10%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 7g8%

Protein 28g56%

Vitamin A 1036IU21%

Vitamin C 2mg2%

Calcium 357mg36%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

5 Easy Dinner Ideas for Busy Weeknights

Reader Interactions

Comments

Annette
April 17, 2012 at 6:56 pm

Yum!
Reply
- Melissa
  April 17, 2012 at 10:50 pm
  
  Thank you Annette:0)
  Reply
samjhill
April 22, 2012 at 3:22 pm

do you drain the beef before adding the enchilada sauce?
Reply
Melissa
April 22, 2012 at 5:30 pm

I would if there was a lot of fat in the pan. The beef I used was a leaner mix, so I didn’t for this. :0)
Reply
Jill
April 22, 2012 at 9:26 pm

This looks so good! I found an enchiladas recipe that i wanted to make once, but was turned off by having to fry things. This looks like the perfect alternative. *pinning!*
Reply
Sarah
April 28, 2012 at 2:37 pm

Yum! Gotta try this!
Reply
Alessandra A
July 4, 2012 at 3:54 am

This looks so easy and deliciously satisfying, wonderful pictures.
Reply
Four Marrs and One Venus
August 1, 2012 at 11:20 pm

Oh Yum!!! This looks great, totally pinned it will be making it soon! Thanks girl!
Reply
Lil
January 18, 2013 at 11:18 pm

These are called chilaquiles in Mexico
Enchiladas are the whole tortilla, pieced tortillas with sauce, aky kind of meat and sour cream are chilaquiles.
Great recipe! 🙂
Reply
Dorothy @ Crazy for Crust
May 7, 2013 at 10:00 am

OMG YUM!
Reply
Heather A
May 8, 2013 at 8:30 am

Making this for dinner tonight with shredded chicken instead of beef….looking forward to eating it already!
Reply
Tonia@thegunnysack
May 8, 2013 at 2:41 pm

Awesome dinner idea! Thanks!
Reply
Mackenzie
May 9, 2013 at 7:43 pm

What a fun twist! I will have to try this; thanks Melissa! 🙂
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Reply
Jenn
May 10, 2013 at 7:21 am

I love Mexican food and this puts a fun little spin on it! Bet the kiddos would love it!
Reply
kristi@ishouldbemoppingthefloor
May 10, 2013 at 10:43 pm

These look FANTASTIC!! Love that they’re made in a skillet…my kind of TexMex!
Reply
Jocelyn @BruCrew Life
May 11, 2013 at 10:27 am

I love easy skillet dinners! This sounds great!!!
Reply
Carrie
June 10, 2013 at 4:19 pm

Oh, what a great idea! I love homemade enchilladas but it’s such a pain to make them. I made this tonight with just a few of my own twists: I used cubed chicken instead of beef, and added to that onion, cumin, chili powder, chives, and a chopped red bell pepper. When finished I topped with cheddar jack cheese and sour cream, yum!
Reply
- Melissa
  June 12, 2013 at 7:02 am
  
  Sound delicious! Thanks for sharing!
  Reply
Joyce
July 27, 2013 at 2:52 pm

Made this for dinner tonight…was delicious! I thew in 1/2 can of peas, 1/2 can of corn, and a can of diced tomatoes so it became a one-dish dinner 🙂
Reply
Erin @ One Particular Kitchen
August 19, 2013 at 5:54 am

BRILLIANT! I am so trying this!
Reply
Andrea
September 8, 2013 at 5:30 pm

My family loves this. I put in a can of refried beans when we have them just to make it a little thicker and to go a little farther. The leftovers are almost even better! I love enchiladas but making them are so messy. This is PERFECT!
Reply
Elisabeth
September 11, 2013 at 6:48 am

I have to admit that I was a little bit skeptical about this recipe, mostly because I was concerned about ending up with soggy corn tortillas in the mix when we ate the leftovers (I cook all of our food for the following week over the weekend). This was not a problem AT ALL. The tortillas ended up being chewy and delicious (just like they would be with an enchilada).
I did modify slightly–I used green chili enchilada sauce (because I’m 32 weeks pregnant, and anything red gives me debilitating heartburn at this juncture =)), added 1 T garlic powder & 1 T cumin, a can of drained black beans, and a cup of frozen corn.
Delicious!!
Reply
Randee
September 29, 2013 at 6:18 pm

I made this tonight with ground turkey and added a can of spicy refried beans. So easy and so delicious, can’t wait for the leftovers for lunch tomorrow. Thanks for sharing the recipe.
Reply
- Melissa
  September 30, 2013 at 10:46 am
  
  Sounds great! Thank you for sharing!!!
  Reply
michelle h
October 26, 2013 at 1:05 pm

Sounds delicious. Do u have any more one pan receipes? I don’t have a lot of time in the evening, 30 min tops. And I have a picky 6yr old. Thanks
Reply
Shirley
February 28, 2014 at 9:11 pm

I make my enchiladas using flour shells. Would they also work in this recipe? I also use green onion. They have such a great flavor to them. For years I have made this in the crock pot and just cut up the flour shells into bite size pieces. Did not fry them at all and that works really well. A big hit at family functions.
Reply
- Melissa
  March 23, 2014 at 4:08 pm
  
  I haven’t tried flour tortillas in this recipe. Let us know if you do. Thanks!
  Reply
Tiffany
April 8, 2014 at 9:25 am

Holy cow, am I the only one who made the mistake of getting medium red enchilada sauce?! I think I found the spiciest “medium” ever and could hardly eat the dish (Raley’s store brand). My husband was drenched in sweat and said he felt like he was on Man Versus Food haha. I’ll be adding shredded lettuce, tomatoes, etc to the left overs.
Delicious otherwise and will definitely make it again with a mild sauce!
Reply
Lacey
August 31, 2014 at 11:36 am

Loved this! Added 1/2 can black beans, and used a 19oz can of enchilada sauce. Thanks for the recipe!
Reply
Cynthia L. Parido
January 17, 2015 at 12:43 pm

We love this recipe !! My husband loves the taste (me too), but even more I love the convenience. This is going to make the meal rotation on a regular basis.
Reply
- Melissa
  January 17, 2015 at 4:14 pm
  
  That’s so great! Thank you!
  Reply
Meg
March 24, 2015 at 12:06 pm

This is brilliant! A true “one pot wonder” as I like calling them 🙂 The taste of enchiladas without the hassle of assembly. I am making this for my family tonight. Thanks a million!
Reply
Crystal
July 7, 2015 at 12:32 pm

There’s actually a name for these “Skillet Enchiladas” and it’s Chilequiles.
Reply
deedee
January 23, 2016 at 2:20 pm

These are sooo good, thanks for the recipe! Easy and the whole family likes it!!
Reply
Jessica
December 13, 2016 at 3:26 am

I have a large family and of course have a hard time making meals that each individual person likes. This was a big hit! I’ll definitely be adding this to my regular dinner menu! Thank you!
Reply
- Melissa
  December 14, 2016 at 9:57 am
  
  Awesome! Thanks, Jessica!
  Reply
Allyson Zea
January 28, 2020 at 11:05 am

My family asks for this meal every week – thanks!
Reply
Eden
January 28, 2020 at 11:57 am

My family loved these so much. Easy to make too! I made margaritas and it was the perfect meal!
Reply
Sara Welch
January 28, 2020 at 12:10 pm

Skipping tacos tonight and making this instead! Looks too good to pass up!
Reply

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FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Do corn tortillas need to be fried before making enchiladas? ›

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Find Out More ›

Are enchiladas better with flour or corn tortillas? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

View Details ›

Should you cover enchiladas when you bake them? ›

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Keep Reading ›

What cheese melts better for enchiladas? ›

Best Melting Cheese for Enchiladas

Monterey Jack cheese, Asadero, Queso Quesadilla. Oaxaca and Asadero.

Explore More ›

How to make enchiladas not mushy? ›

Tips for keeping your flour tortillas from getting soggy in enchiladas

Preheat your pan. Try preheating your enchilada pan in the oven before you start cooking. ...
Pre-fry your tortillas. ...
Put the sauce on top, not on the bottom. ...
Bake the enchiladas before adding sauce. ...
Put your enchiladas under the broiler.

Jun 25, 2021

Discover More Details ›

Can I use uncooked tortillas in enchiladas? ›

Oh, and I should note that I always use the Tortilla Land flour tortillas to make them. They are so soft and really make the enchiladas I think. I always buy mine at Costco but they also sell them at these stores. They are uncooked and you cook them yourself at home.

Find Out More ›

Why do my corn tortillas fall apart when I make enchiladas? ›

To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.

Read On ›

What kind of cheese do Mexican restaurants use in enchiladas? ›

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

Discover More Details ›

What size tortilla is best for enchiladas? ›

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

Get More Info Here ›

How long should enchiladas sit after baking? ›

Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up. Now tell your family it's time for an enchilada re-do, and get in there and make some great enchiladas.

Learn More ›

How do you make enchiladas crispy and not soggy? ›

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

How to keep enchiladas from getting hard on the bottom? ›

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Tell Me More ›

Are yellow or white onions better for enchiladas? ›

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. What is this? White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don't be afraid of them!

Learn More Now ›