A constant request in my house—all the enchilada flavor, one skillet, easy cleanup!
I’ll be honest, I love a good easy weeknight recipe more than almost anything. There’s something about getting a meal on the table without spending my whole evening in the kitchen that just makes life feel a little more manageable. Some nights I want to cook for fun, sure—but other weeknights I just want dinner done.
Enchiladas, though, have never really fit into that “easy” category for me. Every recipe I’ve come up with always seems to have you frying tortillas first, then assembling them in a baking dish, then dealing with sauce everywhere, then somehow ending up with a sink full of dishes before you’ve even taken a bite. Delicious, sure, but not exactly the kind of thing I want to tackle on a Tuesday.
That’s exactly why this one skillet version has become such a regular in our house. Same enchilada flavor everyone loves, but you cook it all in one pan and skip basically all the hassle that usually comes with it. No frying tortillas separately, no juggling a baking dish and a skillet at the same time, and best of all—only one pan to clean when it’s all done. It’s a constant request in my house, and once you make it, you’ll understand why.
Here’s how it comes together:
The Beef – Brown it about halfway, then add in the onion and all the seasonings so everything cooks together and the flavors really build. Chili powder, chipotle chili powder, cumin, paprika, oregano, salt, and pepper—nothing fancy, just a solid spice blend.
The Salsa – I prefer a medium, red salsa—it adds the perfect kiss of spice! Stirring this in at the end gives the meat mixture a little extra moisture and tang before it goes into the tortillas.
The Sauce Layers – A layer of enchilada sauce on the bottom of the skillet before you add the rolled tortillas, then more sauce on top before the cheese. This is what keeps everything from drying out in the oven and makes sure every bite gets that classic enchilada flavor.
The Bake – High heat, short time—425° for 10-12 minutes is all you need to melt the cheese and warm everything through. Then it’s straight from the skillet to the table.
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Enjoy!!
Equipment
- Cast iron skillet (or oven safe)
Ingredients
- 1¼ lbs ground beef
- ½ onion diced
- 1 Tbsp chili powder
- ½ tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup salsa
- 2 cups shredded cheese
- 8 tortillas
- 14.5 ounces enchilada sauce
Instructions
- In an oven-safe skillet over medium heat, cook the ground beef until about halfway browned.
- Add the diced onion, chili powder, chipotle chili powder, cumin, paprika, dried oregano, salt, and pepper. Continue cooking until the beef is fully cooked through.
- Stir in the salsa and heat through, then remove the meat mixture from the skillet and set aside.
- Warm the tortillas so they’re easy to roll. (If needed, a little oil can keep them from sticking to the pan)
- Spread a thin layer of the enchilada sauce in the bottom of the skillet.
- Roll the beef mixture into the tortillas and place them seam-side down in the skillet.
- Pour the remaining enchilada sauce over the top, then cover everything with the shredded cheese.
- Bake at 425° for 11 minutes or until the cheese is melted and bubbly.
- Remove, rest, and serve with your favorite sides.
- Enjoy!!
