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Did you know that nearly 70% of home cooks prefer one-pan meals for their convenience and flavor? Enchilada skillets combine the best of both worlds, offering cheesy goodness and vibrant flavors without the hassle of multiple dishes. Whether you're in the mood for classic chicken or something a bit more adventurous, these recipes cater to various tastes. Curious about how to whip up these delightful dishes in your cast iron skillet?
Key Takeaways
- Explore classic enchilada skillet recipes like Chicken, Beef, and Vegetarian options for a cheesy and flavorful cast-iron meal.
- Try unique protein variations such as Spicy Shrimp and BBQ Chicken for diverse and delicious flavors in your skillet.
- Incorporate vegetable-focused recipes like Cheesy Spinach and Mushroom or Sweet Potato and Black Bean for healthier options.
- Creative enchilada variations like Mexican Street Corn and Enchilada Rattlesnake Pasta offer bold flavors and easy one-pan cooking.
- Customize your skillet with toppings like avocado, cilantro, or jalapeños for added flavor and presentation.
Classic Chicken Enchilada Skillet
This skillet recipe takes all the beloved elements of traditional enchiladas and turns them into a simple, stovetop meal. The layers of flavor come from using spices, fresh ingredients, and a good quality enchilada sauce. You can easily customize this dish by adding your favorite toppings or sides, making it a versatile option for everyone at the table.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving, optional)
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook for about 5-7 minutes until the chicken is browned and cooked through.
Stir in the chopped onion, garlic, and bell pepper, cooking for an additional 3-4 minutes until the vegetables are softened. Add the black beans, corn, and enchilada sauce, stirring to combine. Bring to a simmer and cook for another 5 minutes to allow the flavors to meld together.
Sprinkle the shredded cheese over the top of the skillet and cover it with a lid. Let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly. Remove from heat and garnish with fresh cilantro. Serve hot with a dollop of sour cream if desired.
Extra Tips: For a little extra kick, consider adding diced jalapeños or a dash of hot sauce to the skillet. You can also substitute the chicken with ground beef, turkey, or even a meatless option like tofu or lentils for a vegetarian twist.
Feel free to use leftover rotisserie chicken for an even quicker prep time. Enjoy your delicious classic chicken enchilada skillet!
Beef and Black Bean Enchilada Skillet
Not only is this recipe easy to prepare, but it also allows for customization based on your taste preferences. You can add your favorite toppings, swap out proteins, or adjust the spice level to create a dish that's just right for you and your family.
Serve it with tortilla chips or warm tortillas for a complete meal that everyone will love.
Ingredients:
- 1 pound ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Cooking Instructions:
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks.
Add the diced onion and minced garlic, continuing to sauté until the onion is translucent. Drain any excess fat from the skillet, then stir in the black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
Allow the mixture to simmer for about 5-7 minutes, allowing the flavors to meld together.
Once the mixture is heated through, sprinkle the shredded cheese over the top and cover the skillet with a lid. Cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with fresh cilantro before serving. Enjoy your Beef and Black Bean Enchilada Skillet with sour cream and tortilla chips on the side for a complete experience!
Extra Tips:
For added depth of flavor, consider adding diced bell peppers or jalapeños to the skillet along with the onions.
If you prefer a spicier dish, feel free to increase the amount of chili powder or add some cayenne pepper.
This dish is also great for meal prep; simply store leftovers in an airtight container in the refrigerator for up to three days, and reheat when you're ready to enjoy again!
Vegetarian Enchilada Skillet With Quinoa
If you're looking for a quick and healthy dinner option, this Vegetarian Enchilada Skillet with Quinoa is the perfect solution. Packed with protein, fiber, and a bounty of vibrant vegetables, this dish isn't only delicious but also easy to prepare in one skillet. It combines the heartiness of quinoa with classic enchilada flavors that will leave your taste buds dancing. Plus, it's a fantastic way to sneak in some extra veggies into your meal.
This dish is versatile and can be customized to your liking. Feel free to use any combination of vegetables you have on hand or prefer, such as bell peppers, zucchini, or corn. The best part? It comes together in under 30 minutes, making it an ideal choice for a weeknight dinner. Serve it topped with your favorite garnishes like avocado, cilantro, or a dollop of sour cream for an extra creamy finish.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: avocado, cilantro, sour cream, shredded cheese
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for an additional minute until fragrant.
Add the rinsed quinoa, black beans, diced tomatoes, corn, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork before serving.
For extra flair, garnish your Vegetarian Enchilada Skillet with fresh avocado, chopped cilantro, and a sprinkle of shredded cheese if desired. You can also add a squeeze of lime for a zesty kick.
This dish isn't only great for dinner but also makes for excellent leftovers. Store any uneaten portions in an airtight container in the fridge for up to four days, and feel free to reheat it on the stovetop or in the microwave. Enjoy your wholesome, flavorful meal!
Spicy Shrimp Enchilada Skillet
If you're looking for a quick and flavorful dinner option, this Spicy Shrimp Enchilada Skillet is the perfect dish. It's a one-pan meal that combines succulent shrimp with zesty enchilada flavors, all cooked together in a skillet. The best part? It comes together in just 30 minutes, making it an ideal choice for busy weeknights or casual gatherings with friends and family.
This dish isn't only delicious but also versatile. You can adjust the spice level by choosing milder or hotter enchilada sauce, and you can add your favorite toppings like avocado, cilantro, or cheese. The combination of shrimp and vibrant veggies creates a colorful and appetizing meal that will have everyone asking for seconds.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 1 cup corn (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Avocado slices, for serving (optional)
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shrimp, enchilada sauce, corn, black beans, cumin, chili powder, salt, and pepper. Stir everything together and let it simmer for about 5-7 minutes, or until the shrimp are cooked through and pink.
Sprinkle the shredded cheese on top and cover the skillet for a few minutes until the cheese is melted. Once cooked, garnish with fresh cilantro and serve hot with avocado slices if desired.
The Spicy Shrimp Enchilada Skillet is perfect on its own or can be served over rice or with warm tortillas for a heartier meal.
Extra Tips: To make this meal even quicker, you can prep your ingredients ahead of time by chopping the vegetables and deveining the shrimp. Additionally, feel free to customize this dish with your choice of veggies, such as zucchini or spinach, or even add some jalapeños for an extra kick. Enjoy your delicious and vibrant meal!
Cheesy Spinach and Mushroom Enchilada Skillet
This recipe is versatile, allowing you to customize it based on your preferences. You can add in your favorite vegetables, swap the cheese varieties, or even include some protein like shredded chicken or black beans for added flavor and nutrition.
Serve it with a side of tortilla chips or a fresh salad for a complete meal that everyone will love.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (10 ounces) red enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Then, add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender. Stir in the fresh spinach, ground cumin, and chili powder, cooking until the spinach wilts.
Season with salt and pepper to taste.
Next, pour in the enchilada sauce and stir to combine. Gently fold in the tortilla strips until they're well coated with the sauce.
Sprinkle the shredded cheese on top, cover the skillet, and let it cook for about 5-7 minutes on low heat until the cheese is melted and bubbly.
Garnish with fresh cilantro if desired, and serve hot.
Extra Tips:
For a little extra heat, consider adding some diced jalapeños or a pinch of cayenne pepper to the skillet.
You can also experiment with different types of cheese, such as pepper jack for a spicy kick or a Mexican blend for a richer flavor.
If you prefer a creamier texture, feel free to stir in a dollop of sour cream just before serving.
Enjoy your cheesy, flavorful enchilada skillet!
BBQ Chicken Enchilada Skillet
Get ready to enjoy a quick and delicious BBQ Chicken Enchilada Skillet that will satisfy your cravings and delight your taste buds! This one-pan meal combines tender shredded chicken, zesty barbecue sauce, and classic enchilada flavors, all cooked together for a hearty dish that's perfect for busy weeknights or casual gatherings.
With minimal prep time and cleanup, this skillet recipe is sure to become a family favorite. In just under 30 minutes, you can whip up this savory dish that showcases the mouthwatering fusion of BBQ and enchilada ingredients.
The best part? You can easily customize it to suit your taste by adding your favorite toppings or adjusting the level of spice. So grab your skillet, and let's get cooking!
Ingredients:
- 1 lb shredded cooked chicken
- 1 cup barbecue sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup chopped green onions (for garnish)
- Fresh cilantro (optional, for garnish)
- Tortilla chips (for serving)
To start, heat a large skillet over medium heat and add the shredded chicken. Pour in the barbecue sauce, stirring to combine, and let it simmer for about 2-3 minutes until heated through.
Next, add the black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, and onion powder to the skillet. Stir everything together, and let it cook for an additional 5-7 minutes until everything is warmed and well mixed.
Sprinkle the shredded cheese on top, cover the skillet, and let it melt for about 2-3 minutes. Once the cheese is melted, remove the skillet from heat.
Garnish with chopped green onions and fresh cilantro if desired. Serve the BBQ Chicken Enchilada Skillet warm with tortilla chips for dipping or alongside a fresh salad for a complete meal.
Extra Tips: For a spicier kick, feel free to add diced jalapeños or a splash of hot sauce to the skillet. Additionally, you can substitute the barbecue sauce with a smoky chipotle sauce for a unique flavor twist.
Leftovers can be stored in an airtight container in the fridge for up to three days, making this dish perfect for meal prep. Enjoy!
Southwest Turkey Enchilada Skillet
The Southwest Turkey Enchilada Skillet is a quick and flavorful dish that brings the taste of the Southwest right to your dinner table. This one-pan meal is perfect for busy weeknights, combining ground turkey with a medley of spices, beans, corn, and cheese, all topped with enchilada sauce.
It's not only delicious but also packed with protein and veggies, making it a wholesome option for the whole family. This skillet dish is incredibly versatile; you can easily customize it by adding your favorite vegetables or adjusting the level of spiciness to suit your taste.
Serve it with warm tortillas, fresh cilantro, or a dollop of sour cream for a complete meal. With minimal cleanup and maximum flavor, you'll find this recipe is bound to become a staple in your household.
Ingredients:
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
In a large skillet over medium heat, add the ground turkey and cook until browned, breaking it up as it cooks. Add the diced onion and minced garlic, sautéing until the onion is translucent.
Stir in the black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. Sprinkle the shredded cheese on top and cover the skillet until the cheese is melted and bubbly.
For added flavor and freshness, consider serving the Southwest Turkey Enchilada Skillet with toppings such as diced avocado, sliced jalapeños, or a squeeze of lime.
If you want to add more veggies, diced bell peppers or zucchini can be incorporated into the skillet as it cooks. Feel free to adjust the seasoning to your preference, and don't hesitate to make it your own!
Mexican Street Corn Enchilada Skillet
Mexican Street Corn Enchilada Skillet is a delicious and vibrant dish that combines the flavors of traditional Mexican street corn with the comforting essence of enchiladas. This one-pan meal is perfect for busy weeknights, offering a quick and easy way to enjoy the bold and satisfying flavors of Mexican cuisine. With its creamy sauce, tender corn, and delicious spices, this skillet dish is sure to become a family favorite.
The beauty of this recipe lies in its simplicity and versatility. You can customize it to your liking by adding your choice of proteins, such as shredded chicken or black beans, and adjusting the level of spice to suit your taste. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for an extra burst of flavor.
Whether you're entertaining guests or preparing a cozy dinner for yourself, this Mexican Street Corn Enchilada Skillet will impress everyone at the table.
Ingredients:
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream or sour cream
- 2 cups cooked rice or quinoa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, and cumin, allowing the spices to bloom for about a minute.
Next, add the corn, cooked rice or quinoa, and season with salt and pepper. Pour in the enchilada sauce and heavy cream (or sour cream), stirring to combine all the ingredients well. Allow the mixture to simmer for 5-7 minutes until heated through.
Top the skillet with shredded cheese and cover it with a lid, allowing the cheese to melt, which should take about 3-5 minutes. Once the cheese is melted and bubbly, remove from heat. Garnish with fresh cilantro and serve with lime wedges on the side for an extra kick.
Extra Tips:
For added texture and flavor, consider roasting the corn in the oven or on the grill before adding it to the skillet. This will enhance the sweetness and smokiness of the corn, giving your dish an authentic street corn taste.
Additionally, feel free to experiment with different types of cheese or add diced jalapeños for some heat. This dish is also great for meal prepping; simply store it in an airtight container in the fridge for up to three days.
Green Chile Chicken Enchilada Skillet
Green Chile Chicken Enchilada Skillet is a delicious, one-pan meal that brings the flavors of traditional enchiladas to your stovetop in a fraction of the time. This dish combines tender chicken, zesty green chiles, and gooey cheese, all cooked together in a savory sauce that will have everyone asking for seconds.
Perfect for busy weeknights, this skillet meal isn't only quick to prepare but also easy to clean up, making it a go-to recipe for families and individuals alike.
The beauty of this enchilada skillet lies in its versatility. You can easily customize it by adding your favorite vegetables or adjusting the spice level to suit your taste. With just a few simple ingredients and minimal prep, you can whip up a hearty and satisfying meal that captures the essence of enchiladas without the fuss of rolling and baking.
Whether served with warm tortillas or over a bed of rice, this dish is sure to satisfy your cravings.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 can (10 oz) red enchilada sauce
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, return the chicken to the skillet and add the diced green chiles, enchilada sauce, corn, black beans, cumin, chili powder, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for about 5-10 minutes, letting the flavors meld together.
Sprinkle the shredded cheese on top, cover the skillet, and let it cook for another 2-3 minutes until the cheese is melted. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Extra Tips:
For added flavor, consider marinating the chicken in lime juice and spices before cooking. You can also use rotisserie chicken for a quicker preparation.
If you prefer a spicier kick, add jalapeños or a dash of hot sauce to the skillet. This dish can also be easily made vegetarian by substituting the chicken with additional beans or vegetables like zucchini or bell peppers.
Enjoy your Green Chile Chicken Enchilada Skillet!
Beef and Cheese Enchilada Skillet
Beef and Cheese Enchilada Skillet is a delightful one-pan meal that captures the essence of traditional enchiladas without the hassle of rolling each individual tortilla. This dish combines ground beef, zesty enchilada sauce, and gooey cheese, all cooked together in a skillet for an easy weeknight dinner.
The flavors meld beautifully, creating a comforting and satisfying meal that the whole family will love, all while saving you time on cleanup.
This recipe is perfect for busy nights when you want something hearty and delicious but don't have hours to spend in the kitchen. With just a few ingredients, you can whip up a flavorful dinner that will leave everyone asking for seconds.
Serve it with your favorite toppings like sour cream, fresh cilantro, or avocado for an extra touch of flavor and freshness.
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 cup beef broth
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro
Cooking Instructions:
In a large skillet over medium heat, brown the ground beef along with the diced onion and minced garlic until the meat is cooked through and the onions are translucent.
Drain any excess fat, then stir in the enchilada sauce, beef broth, chili powder, cumin, salt, and pepper. Allow the mixture to simmer for about 5 minutes to let the flavors combine.
Next, add the tortilla strips to the skillet, stirring to coat them in the sauce.
Sprinkle the shredded cheese over the top, cover the skillet, and let it cook for an additional 5-7 minutes or until the cheese is melted and bubbly.
Remove from heat and let it cool slightly before serving.
Extra Tips:
For an added kick, consider mixing in some diced jalapeños or using a spicier enchilada sauce.
You can also substitute ground turkey or chicken for a lighter version of this dish.
If you prefer a vegetarian option, simply replace the meat with black beans or lentils.
Don't forget to garnish with your favorite toppings to enhance both the flavor and presentation!
Creamy White Chicken Enchilada Skillet
If you're craving a comforting, flavorful dish that's easy to prepare, this Creamy White Chicken Enchilada Skillet is the perfect solution. Combining tender chicken, creamy sauce, and zesty spices, this one-pan meal brings the beloved flavors of traditional enchiladas to your stovetop without the hassle of rolling tortillas.
It's a great option for busy weeknights or when you're looking to impress guests with minimal effort.
This skillet dish isn't only delicious but also customizable. You can easily swap out ingredients based on what you have on hand or your personal preferences. Serve it with a side of rice or tortilla chips for a complete meal, and don't forget to garnish with fresh cilantro and lime for an extra kick!
Ingredients:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup corn (frozen or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 6 small corn or flour tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Next, add the shredded chicken, corn, green enchilada sauce, sour cream, cumin, chili powder, salt, and pepper. Mix everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
Once the mixture is well combined, gently fold in the tortilla strips and half of the shredded cheese. Cook for an additional 5 minutes until everything is heated through and the cheese has melted.
Remove from heat, top with the remaining cheese, and cover for a couple of minutes to let it melt. Serve warm, garnished with fresh cilantro and lime wedges.
Extra Tips:
For an added depth of flavor, consider toasting the tortilla strips in a dry skillet before adding them to the dish. This will give them a slight crunch and enhance the overall texture of your enchilada skillet.
Additionally, feel free to incorporate veggies like bell peppers or black beans for extra nutrition and flavor. Adjust the spices to your taste, and don't hesitate to experiment with different types of cheese for a unique twist!
Enchilada Rattlesnake Pasta Skillet
The Enchilada Rattlesnake Pasta Skillet is a delightful fusion of flavors that brings together the comforting elements of pasta with the spicy, bold flavors of enchiladas. This one-pot dish isn't only easy to prepare but also packed with a punch, making it perfect for a weeknight dinner or a cozy gathering with friends.
With its creamy sauce and a hint of heat, this skillet meal is sure to become a household favorite. In this recipe, you'll enjoy the richness of cheese, the heartiness of pasta, and the warmth of enchilada spices. Everything cooks together in one pan, making cleanup a breeze!
Whether you're a fan of southwestern cuisine or just looking to try something new, this Enchilada Rattlesnake Pasta Skillet will satisfy your cravings and impress your taste buds.
Ingredients:
- 8 oz. rotini pasta
- 1 lb. cooked chicken, shredded
- 1 can (10 oz.) enchilada sauce
- 1 can (4 oz.) green chilies, diced
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
To prepare the Enchilada Rattlesnake Pasta Skillet, start by cooking the rotini pasta according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet over medium heat, combine the chicken broth, enchilada sauce, green chilies, shredded chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld together for about 5-7 minutes.
Next, stir in the cooked pasta, followed by the Monterey Jack and cheddar cheeses. Mix well until the cheese is melted and the pasta is evenly coated in the sauce. Allow the skillet to cook for an additional 2-3 minutes until everything is heated through.
Remove from heat and garnish with fresh cilantro if desired.
Extra Tips: When making this dish, feel free to adjust the level of spice by adding more or fewer green chilies or by incorporating some jalapeños. You can also experiment with different types of cheese or add in your favorite vegetables, such as bell peppers or corn, for added texture and flavor.
Enjoy your Enchilada Rattlesnake Pasta Skillet with a side of tortilla chips or a fresh salad for a complete meal!
Cauliflower Enchilada Skillet
This recipe comes together quickly and is perfect for busy weeknights. Simply sauté the cauliflower until tender, add your favorite ingredients, and let everything simmer together. Top it off with cheese, and bake it until bubbly. Serve it with your favorite toppings like avocado, cilantro, or sour cream for a complete meal that everyone will love.
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: avocado, cilantro, sour cream, green onions
Instructions:
Begin by heating the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the chopped cauliflower to the skillet, season with salt, pepper, cumin, and chili powder, and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Next, add the black beans, corn, and enchilada sauce to the skillet, mixing everything together. Allow the mixture to simmer for about 5 minutes so the flavors can meld.
Once everything is well combined, sprinkle the shredded cheese over the top and cover the skillet with a lid. Reduce the heat to low and let it cook for another 5 minutes, or until the cheese is melted and bubbly.
Extra Tips:
Feel free to customize this dish by adding other vegetables such as bell peppers or zucchini, or switch up the type of cheese based on your preference.
For a spicier kick, try adding diced jalapeños or a dash of hot sauce to the mixture. This dish can also be easily made ahead of time and reheated, making it perfect for meal prep! Enjoy your delicious and healthy Cauliflower Enchilada Skillet!
Sweet Potato and Black Bean Enchilada Skillet
Sweet Potato and Black Bean Enchilada Skillet is a vibrant and hearty dish that combines the comforting flavors of enchiladas with the convenience of a skillet meal. This recipe is perfect for busy weeknights or a cozy weekend dinner, as it comes together quickly and is packed with nutritious ingredients. The combination of sweet potatoes, black beans, and spices creates a satisfying and delicious meal that even the pickiest eaters will love.
This one-pan wonder isn't only easy to prepare, but it also offers a wonderful balance of flavors and textures. The natural sweetness of the sweet potatoes pairs beautifully with the rich and savory enchilada sauce, while the black beans add protein and a creamy consistency. Topped with cheese and fresh cilantro, this Sweet Potato and Black Bean Enchilada Skillet is sure to become a family favorite.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
To prepare the Sweet Potato and Black Bean Enchilada Skillet, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Next, add the diced sweet potato, black beans, enchilada sauce, chili powder, cumin, salt, and pepper. Stir well to combine, and bring the mixture to a simmer. Cover the skillet and cook for about 15-20 minutes, or until the sweet potatoes are tender, stirring occasionally.
Once the sweet potatoes are cooked through, sprinkle the shredded cheese on top of the skillet. Cover again and let the cheese melt for about 2-3 minutes. Remove from heat, garnish with fresh cilantro, and serve warm.
Extra Tips: For added flavor, consider roasting the sweet potatoes before adding them to the skillet or using a combination of black beans and pinto beans for a different texture.
You can also customize this dish by adding other vegetables such as bell peppers or corn, and adjust the spice level by incorporating jalapeños or hot sauce. Enjoy your delicious and healthy meal!
Enchilada Breakfast Skillet
The Enchilada Breakfast Skillet is perfect for feeding a crowd or for meal prep throughout the week. With layers of eggs, tortillas, cheese, and your choice of protein, it's a dish that brings the taste of Mexico right to your breakfast table. Top it off with fresh avocado and cilantro for an extra burst of flavor.
Ingredients:
- 6 corn tortillas, cut into strips
- 1 cup cooked and shredded chicken (or any protein of your choice)
- 1 cup enchilada sauce
- 4 large eggs
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh avocado and cilantro for garnish (optional)
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers and onions, sautéing until they're soft and translucent.
Next, stir in the shredded chicken and corn tortilla strips, allowing them to warm up for a couple of minutes. Pour the enchilada sauce over the mixture, stirring to combine everything evenly.
Create small wells in the mixture for the eggs. Crack the eggs into the wells and cover the skillet with a lid. Cook for about 5-7 minutes or until the eggs are cooked to your desired doneness.
Remove the lid, sprinkle the shredded cheese over the top, and cover again for another 2-3 minutes until the cheese is melted. Once done, remove from heat and garnish with fresh avocado and cilantro, if desired. Serve hot and enjoy!
For a twist, you can easily swap out the protein or add in veggies like spinach or zucchini for extra nutrition. If you enjoy a little heat, consider adding jalapeños or a sprinkle of chili powder to the mix.
This versatile dish can also be made ahead of time and reheated, making it perfect for busy mornings.
Frequently Asked Questions
Can I Use a Non-Stick Skillet Instead of Cast Iron?
You can use a non-stick skillet instead of cast iron, but keep in mind that your dish might not get the same depth of flavor or sear. Adjust your cooking times and techniques accordingly for best results.
How Do I Store Leftovers From Enchilada Skillets?
After that delicious meal, you'll want to store leftovers properly. Let them cool, then transfer to an airtight container. Refrigerate for up to three days or freeze for later enjoyment. Don't forget to label!
What Toppings Pair Well With Enchilada Skillets?
When customizing your enchilada skillet, consider toppings like fresh cilantro, diced avocado, sour cream, or sliced jalapeños. You might also enjoy a sprinkle of lime juice or crumbled queso fresco for extra flavor!
Can I Make Enchilada Skillets Ahead of Time?
Yes, you can definitely make enchilada skillets ahead of time. Just prepare the ingredients, assemble everything, and store it in the fridge. When you're ready, heat it up for a quick and delicious meal.
What Is the Best Way to Reheat Enchilada Skillets?
To reheat enchilada skillets, preheat your oven to 350°F. Transfer the skillet to the oven, cover it with foil, and heat for about 20 minutes. Stir occasionally to guarantee even warming throughout. Enjoy!
