Even my pickiest child gobbles these Skillet Enchiladas down without complaint!
It’s no easy feat trying to find healthy meals that can quickly, easily, and cheaply come together when it’s my night to cook. I came across the idea for Skillet Enchiladas, and after some recipe work-shopping, perfected it for my family.
Seriously, any meal that I can cook with minimal effort that can stretch over two nights is a must-keep. Especially if I’m able to cook it while actively watching my toddlers. My Skillet Enchiladas fit the bill. What’s more is that after they’re done exploring and playing with their food, Orson and Nova will actually eat these. Win!
Dealer’s Choice: Enchilada Edition
These Skillet Enchiladas are relatively healthy. They’re hearty and veggie-heavy. This makes a perfect comfort food meal for a chilly winter evening. I’ve made different versions of these Skillet Enchiladas a few times now, and the recipe is so effortlessly modified. You can make the meal vegetarian (see recipe notes) or substitute some cooked chicken breast strips in lieu of beef.
Beef has definitely been the favorite version in our house, so that’s the recipe I’m focusing on here. The hardest thing about this particular recipe is not going back for seconds of what it yields. It’s satisfying, but so deliciously tempting, flavorful, and comforting.
One Skillet Marvel
I really love how this entire meal comes together using a single skillet. So, not only is it fast and easy to make, but also fast and easy to clean up. As a matter of fact, it’s typically a breeze to just clean as I go. Which is borderline miraculous when I’ve got two toddlers running around me.
Let’s be honest: most Mama-cooking time coincides with a little toddler screen time. Mama’s got stuff to do, kids, and I’m not superhuman. Special treat time! Hello, Paisley’s Corner!
But what really saves the most stress in making this meal is how happy my kids are to eat it. We mix the toddlers’ servings with some Greek Yogurt to make sure it’s nice and mild. Give them a sprinkle extra of cheese on the side and extra torn-up corn tortilla, they’re on a gastronomic adventure.
And I rest happy knowing they got their veggies, proteins, and healthy fats all in one delicious skillet-prepared meal.
Try my Skillet Enchiladas and let me know how much you and your family love it!
Skillet Enchiladas
Equipment
- 1 Skillet (I prefer to use cast iron)
Ingredients
- 2 T olive oil extra virgin
- 1 lb. ground beef
- ¼ cup taco seasoning
- 1 yellow squash diced
- 1 red bell pepper diced
- 1 small red onion diced
- 4 garlic cloves minced
- 2 cans enchilada sauce
- 12 oz. frozen corn
- 1 can black beans (seasoned) drained, not rinsed
- 7 yellow corn tortillas cut into strips (½"-1" wide), divided
- 1½ cups taco-seasoned shredded cheese divided
- chopped fresh cilantro to taste
- whole milk Greek yogurt for serving
Instructions
- Preheat oven to broil.
- Heat the olive oil in a large, oven-safe skillet over med-high heat.
- Cook the ground beef and add the taco seasoning.
- Add the diced veggies to the ground beef and sauté until they begin to soften. (See Note.)
- Add the garlic for the last minute of sauteing. I actually created a small hole in the middle of the veggies so that my garlic would touch the skillet surface. Stir frequently, taking care not to burn the garlic, until fragrant.
- Add the enchilada sauce, corn, black beans, and about half of the tortilla strips and cheese. Stir to evenly combine.
- Top the mixture with the remaining tortilla strips, then cover with the remaining cheese.
- Broil skillet in the oven for about 4 minutes. Cheese will be fully melted and the enchilada sauce will be bubbling at the surface.
- Top with chopped cilantro and Greek yogurt. ENJOY!
