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Skillet Green Chili Enchilada Bake

A quick and satisfying weeknight dish that combines all the flavors of classic enchiladas in one skillet, making dinner hassle-free and delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil For cooking
  • 1 lb ground beef or chicken Choose your preference
  • 1 small onion, diced For flavor
  • 1 can green enchilada sauce (10 oz)
  • 6-8 pieces corn tortillas, cut into quarters Quarters hold better than strips
  • 2 cups shredded cheese (cheddar or Monterey Jack) For topping
  • 1 can diced green chilies (4 oz)
  • 1 tsp ground cumin Essential for flavor
  • 1/2 tsp garlic powder For seasoning
  • to taste pinch Salt and pepper For seasoning
  • as needed optional Fresh cilantro, chopped For garnish

Method
 

Preparation and Cooking
  1. Heat a large oven-safe skillet over medium-high heat and add olive oil, heating until shimmering.
  2. Add diced onion to the skillet and cook for 3-4 minutes until softened and translucent.
  3. Add ground beef or chicken and cook for 6-8 minutes, breaking it into small crumbles, until fully browned.
  4. Season the meat with ground cumin, garlic powder, salt, and pepper, cooking for another 30-60 seconds.
  5. Stir in the diced green chilies and green enchilada sauce, allowing to simmer for 2-3 minutes.
  6. Add the corn tortilla quarters, pressing them into the sauce to absorb it, and simmer for another 2-3 minutes.
  7. Sprinkle cheese on top and cover, cooking on medium-low for 3-4 minutes until melted. Optionally, broil for 2-3 minutes for a browned top.
  8. Let it rest for 2-3 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Use an oven-safe skillet for ease. Let the dish rest before serving to maintain structure. Leftovers improve in flavor.