Skillet Enchiladas
Skillet Enchiladas combine seasoned ground meat with creamy, spicy sauce and melted cheese for a hearty, flavorful meal. Perfect for family dinners or casual gatherings, this dish offers a comforting blend of southwestern flavors with minimal prep and quick cooking time.
Ingredients
- 1 lb ground beef or chicken or turkey ⓘ
- 1/2 cup chopped onions ⓘ
- 1 (10 1/2 oz) can condensed cream of mushroom soup ⓘ
- 1 (10 oz) can enchilada sauce ⓘ
- 1/3 cup milk ⓘ
- 2 tablespoons chopped canned green chillies ⓘ
- 8 tortillas ⓘ
- cooking oil ⓘ
- 2 1/2 cups shredded sharp cheese ⓘ
- 1/2 cup chopped pitted olives
Instructions
- In a 10-inch skillet, brown the ground meat and chopped onions over medium heat; drain any excess fat.
- Stir in the condensed cream of mushroom soup, enchilada sauce, milk, and chopped green chillies.
- Reduce heat to low (around 220°F).
- Cover the skillet and cook for 20 minutes, stirring occasionally, until heated through and flavors meld.
Tips & Substitutions
For a lighter version, substitute ground turkey or chicken for beef. You can also use whole wheat tortillas for added fiber. If you prefer a spicier kick, add jalapeños or cayenne pepper. Using a mix of cheeses, such as Monterey Jack and cheddar, can enhance the flavor. Feel free to experiment with different toppings like sour cream or fresh cilantro to elevate your dish.
Serving Suggestions
Serve the skillet enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad, perhaps a Mucho Nacho Salad, adds a refreshing contrast. Garnish with chopped green onions, sour cream, or avocado slices for an extra layer of flavor. These enchiladas also pair wonderfully with a crisp salsa or guacamole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a skillet over low heat until warmed through, or microwave in short bursts, covered, to retain moisture. If the dish seems dry, add a splash of enchilada sauce or milk while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Enchiladas contains roughly 1849 calories, with 43g protein, 228g carbohydrates, and 87g fat. It is an excellent source of calcium (114% of the Daily Value), iron (86% of the Daily Value), and protein (85% of the Daily Value). Note that it is relatively high in sodium, at 2307mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this recipe?
Yes, you can easily substitute ground beef with ground chicken or turkey, depending on your preference. Each option will provide a slightly different flavor profile, so choose the one that suits your taste. Additionally, for a vegetarian version, consider using black beans or lentils as a protein source.
How can I make this dish vegetarian?
To create a vegetarian version of skillet enchiladas, simply replace the meat with a combination of black beans, corn, and bell peppers. You can also add in some sautéed mushrooms for extra texture. Use a vegetarian cream of mushroom soup and ensure your tortillas are free from animal products.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the filling in advance and assemble the dish up to a day ahead. Just store the assembled enchiladas covered in the refrigerator. When ready to eat, simply heat on the stove or in the oven until hot. This makes it a great option for quick weeknight dinners or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).