Easy Skillet Enchiladas

Looking to whip up a delicious and satisfying meal without spending hours in the kitchen? Look no further than Easy Skillet Enchiladas! This flavorful dish is sure to become a family favorite, and with the help of this simple recipe, you’ll have dinner on the table in no time.

The beauty of Easy Skillet Enchiladas lies in its simplicity. With just a few basic ingredients and a trusty skillet, you can create a mouthwatering Mexican-inspired meal that will impress even the pickiest eaters. Whether you’re cooking for yourself or feeding a hungry crowd, these enchiladas are sure to satisfy.

To make these enchiladas, start by browning ground beef or chicken in your skillet until fully cooked. Then, add your favorite enchilada sauce and simmer for a few minutes to let the flavors meld together. Next, it’s time to assemble your enchiladas – simply spoon some of the meat mixture onto tortillas, roll them up tightly, and place them seam-side down in the skillet.

Once all of your enchiladas are nestled snugly in the skillet, top them with shredded cheese and cover with a lid or foil. Let them cook on low heat for about 10 minutes or until the cheese is melted and bubbly. Finally, garnish with fresh cilantro and serve alongside your favorite toppings such as sour cream, guacamole, or salsa.

Not only are Easy Skillet Enchiladas quick and easy to make, but they also offer endless possibilities for customization. Feel free to add additional ingredients like black beans, corn kernels, or diced peppers for an extra burst of flavor. You can even swap out the meat for a vegetarian option like tofu or roasted vegetables.

So why spend hours slaving away in the kitchen when you can create an impressive meal with minimal effort? Give Easy Skillet Enchiladas a try tonight – your taste buds will thank you!


  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp olive oil, divided
  • 1 lb grass-fed ground beef *
  • 1 tsp kosher salt, divided
  • 1 bell pepper, chopped (1 heaping cup)**
  • ½ cabbage, chopped (2 cups)**
  • 5 oz frozen spinach (or 5 cups fresh)
  • 1 cup corn (fresh or frozen)**
  • 2 cloves garlic, chopped
  • 1(15 oz) jar or can enchilada sauce
  • 4 medium tortillas (corn or flour), cut into 1-inch strips (about 1 heaping cup)
  • 1 cup shredded cheddar cheese
  • Cilantro, for topping


  1. In a small bowl, mix together the cumin, oregano, and red pepper flakes (if using).
  2. In a large skillet, warm 1 tablespoon oil over medium heat. Once the oil is hot, add the beef, and break it into chunks. Sprinkle ½ teaspoon salt all over and cook, continuing to break into smaller chunks, until cooked through, about 5 minutes. Stir in about half of the spices. Transfer to a bowl.
  3. Wipe the skillet out, then add the remaining 1 tablespoon oil over medium-high heat. Add in the veggies and remaining ½ teaspoon salt. Cook until veggies are tender and any liquid has evaporated, about 5 minutes. Stir in the remaining spices, garlic, and the cooked beef.
  4. Add the enchilada sauce and stir to combine. Simmer over low heat for 2 minutes, then stir in the tortillas so they get coated in the sauce (try to spread them out evenly), then top with cheese. Remove from heat and transfer to the broiler for 1-2 minutes or until melted and light golden in spots (keep an eye on it!) OR cover with a lid (or a baking sheet) until the cheese melts.
  5. Serve topped with desired toppings!


*To make vegetarian, skip the beef! Just cook the veggies in 2 tbsp oil with ½ tsp salt and follow the recipe. Once veggies are tender, stir in 2 (15 oz) cans of beans (drained) along with the spices/garlic and remaining ½ teaspoon salt, then follow the recipe as is.**Use any combination of veggies, 4 cups worth of chopped veggies + the spinach.