This one-pan enchilada skillet is hands down the most popular recipe on my site and I’ll tell you why. It’s basically a deconstructed version of my favorite food, enchiladas, the flavor is incredible every time, it’s made together in one skillet (!!), and I am 100% confident it will win over anyone. I always ordered enchiladas growing up, because obviously nothing beats a tightly wrapped chicken tortilla drenched in sauce. I hadn’t had enchiladas in years because of my gluten & dairy intolerances, so years ago, I threw this together and my life has never been the same!

As much as I like to hype up my own better-for-you recipes, the best part is that you all agree on this one. It’s safe to say this recipe has gone viral and is even featured as a menu item inside all of the Suites at Lumen Field this season (Go Hawks!), which I’m still dying over. It’s one of the staple recipes in my cookbook for good reason 😉 If you’re a first-timer, I honestly cannot wait for you to experience this dish!

Why This One-Pan Enchilada Skillet is a Weeknight Winner

We love a one-pan meal because that usually means it’s a quick dinner and an even quicker clean up. Not only are we saving time with cleanup, but making this dish as a skillet saves you all the time you’d spend rolling the tortillas and baking them without compromising any of the flavor. this way, after 5 minutes of prep you can toss your ingredients into the skillet and then 20 minutes later, dinner is ready.

Ingredients for One-Pan Enchilada Skillet:

• Red Onion
• Garlic
• Ground Turkey or Chicken
• 15-oz Jar Enchilada Sauce
• Zucchini
• Bell Pepper
• Tortillas
• Cilantro
• Goat Cheese (or preferred cheese)
• Green Onions
• Avocado
• Cumin
• Red Chili Flakes
• Sour Cream
• Jalapeño

This recipe is completely gluten-free if you use grain-free tortillas (I use Siete Cassava tortillas), and you can swap whatever cheese you like best, I use shredded goat cheese. I love sneaking extra veggies into our meals and this one is no different – the bell peppers and zucchini are my staple additions but you can add whatever you have on hand. The enchilada sauce that I prefer is the Red Enchilada Sauce by Siete.

How to Make One-Pan Enchilada Skillet (Step-by-Step)

Start by prepping your ingredients and toppings. Dice the red onion; chop the zucchini, bell pepper, green onion and cilantro; cut the tortillas into strips; and mince the garlic. Once everything is prepped and ready, heat a medium skillet over medium heat.

Once your skillet is hot, add your oil and let is heat through. Brown the meat and add the red onion, bell peppers, zucchini and seasonings. Mix well. Pour in 1/2 the enchilada sauce until heated through, 3-5 minutes. Add the remaining sauce, chopped cilantro, and shredded cheese. Mix well and cook for 3-5 minutes, or until hot.

Finally, add your tortilla strips and cover the skillet with a lid. Cook for 10 minutes on medium to low heat. The tortillas will start to soften and absorb the sauce while it cooks, replicating that classic saucy enchilada experience we all know and love to a tee.

Remove the lid, give the skillet a good stir to ensure everything is evenly coated and well mixed.

Add remaining cheese, green onion, and cilantro and cook until the cheese is melted. Serve with sliced avocado, red chili flakes, sour cream, jalapeño and whatever sides you prefer! Adding a few pickled onions and serving it over a bed of fresh lettuce is the adult take on this childhood favorite. So delicious, saucy, and in this case, nutrient-dense.

Tips for the Best Enchilada Skillet

Use Quality Enchilada Sauce – The sauce is the star here, so don’t skip on quality. I love Siete’s red enchilada sauce for its clean ingredients and rich flavor, but use whatever brand you trust. If your sauce tastes bland on its own, your skillet will too – so taste before you add it!

Don’t Skip the Lid – Covering the skillet after adding the tortilla strips is crucial. This traps steam and helps the tortillas soften and absorb all that delicious sauce, giving you that authentic enchilada texture. Skip this step and you’ll end up with crunchy tortilla chips instead.

Customize Your Veggies – While I love zucchini and bell peppers, this recipe is super forgiving. Swap in corn, black beans, diced tomatoes, or even spinach. Just keep the veggie quantity similar so the sauce-to-ingredient ratio stays balanced.

Make It Spicier (Or Milder) – Want more heat? Add diced jalapeños with the veggies or use a spicy enchilada sauce. For a milder version, use green enchilada sauce and skip the red chili flakes. You’re in control!

Let It Rest for a Minute – After removing from heat, let the skillet sit for 2-3 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve without everything sliding around.

Meal Prep Friendly – You can prep all your veggies and cut the tortilla strips ahead of time. Store them separately in the fridge and you’ll have dinner on the table in under 15 minutes on busy nights. The cooked skillet also reheats beautifully for leftovers!

MORE RECIPES YOU’LL LOVE

Spicy Southwest Chicken Skillet

Viral Big Mac Taco

Gluten-Free Crispy Chicken Parm

Spicy Penne Alla Vodka With Meatballs

Click here for the Reel I made of this recipe 🙂