Who doesn’t love enchiladas?! This is an easy weeknight recipe with tons of variations. You can make these with chicken or beef, with tortillas or without, add in some black beans and corn for some flare….so many choices! I made the chicken version and it’s delish – also makes great leftovers – toss some eggs in this for breakfast the next morning.
Enchilada Skillet Recipe
- Chicken Version
- 3 cups shredded, cooked chicken, (rotisserie chicken works well)
- Beef Version
- 1 pound ground beef, cooked and drained
- 1 medium onion, chopped
- 1 cup canned black beans, rinsed and drained
- Both Versions
- canola oil
- 12 corn tortillas, torn into bite-sized pieces
- 10 ounces canned diced tomatoes & green chilies, undrained (use mild or hot)
- 10 ounces red enchilada sauce
- 8 ounces canned tomato sauce
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- salt and pepper, to taste
- 3 green onions, sliced (for garnish)
- For the Chicken Version
- Add 2 tablespoons canola oil in a large nonstick skillet. Add chicken and tortillas to the skillet and stir to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.
- For the Beef Version
- Add 2 tablespoons canola oil in a large nonstick skillet. Add ground beef and chopped onion and cook and stir over medium hight heat until meat is no longer pink. Drain on a paper-towel lined plate. Pour off any grease from skillet and wipe clean. Return the beef mixture to the skillet and add the torn tortillas and black beans, stirring to mix well. Cover skillet and cook over medium heat for about five minutes, stirring often.
- For Both Versions
- Add the tomatoes, enchilada sauce, and tomato sauce to the meat mixture and mix well. Sprinkle with ½ the cheese and cover with a tight fitting lid. Cook five more minutes or until hot. Sprinkle with remaining cheese and sliced green onions and serve immediately.