Easy Skillet Enchiladas

This easy One-Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Rotisserie chicken is simmered in enchilada sauce and salsa, then sliced tortillas are stirred in cooked until they become nice and soft. Top this one pot meal with cheese and all your favorite toppings like guacamole, sour cream, and green onions.

We recently got back from a cruise on the Caribbean and while I could really write five separate posts on the pros and cons of cruises, I will spare you.

This recipe takes the classic enchilada and simplifies it by using one skillet with no stuffing or oven time required.

I will say however, that one of the unique things about a cruise is that even though there were 8,000 people on our boat, you tend to see the same people over and over again.

The actors in the Mammia Mia play we saw on the boat were also directing a volleyball competition at the pool. The skaters in the ice skating show who were all dolled up the night before were in sweats renting out skates to kids the next day. The gymnasts in the aqua show were lifting weights next to me at the gym and some were running next to me on the track surrounding the boat. The ladies at the Kids Club magically appeared running the carousel at the other end of the boat.

By the end of the week long cruise, it was apparent that everyone working there wore several hats, with skills in all kinds of job fields from server to magician!


  • 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.