Tortilla Chip Enchilada Skillet for Any Night

This enchilada skillet is one of my favorite weeknight meals (and group game night). It’s quick, comes together in one pan, and gives you all the best parts of enchiladas without the hassle of rolling or baking.

What I love most is how easy it is to switch things up. Sometimes I make it with chicken, other times with beans and veggies—it just depends on what I have in the fridge.

It’s the kind of recipe that works no matter how hectic the day’s been.

Why You’ll Love It

1. It’s a one-pan dinner, so cleanup is a breeze.
2. You can make it your own with whatever you have on hand.
3. It’s ready in under 30 minutes—perfect for busy weeknights.

A Little Tip for the Best Skillet

Toasting the tortillas before adding them makes such a difference—it keeps them from getting too soft and gives each bite a little extra texture.

Equipment Needed

• Large skillet (for cooking the base mixture)
• Baking dish (9×13-inch works well)
• Wooden spoon or spatula (for stirring)
• Cutting board and knife (for dicing onions and garnishes)

Ingredients (with Substitutions)

This enchilada skillet is made with crispy tortilla chips, a rich enchilada sauce, melty cheese, and your favorite protein, all cooked together in one pan.

For the Base

• Ground Beef: Substitute with ground turkey or chicken for a leaner option.
• Onion: Finely diced; shallots or red onions can also work.
• Tomatoes: Canned diced tomatoes or fresh, finely chopped. Fire-roasted tomatoes add smoky flavor.
• Tomato Paste: Deepens the flavor; substitute with ketchup if needed.
• Black Beans: Swap with pinto beans or omit for a lighter skillet.
• Enchilada Sauce: Use homemade or store-bought. Salsa roja can be used in a pinch.
• Spices:
  • Cumin Powder: Smoky, earthy flavor.
  • Coriander Powder: Adds a citrusy note; optional but recommended.
  • Salt and Black Pepper: Adjust to taste.

For the Layers

• Tortilla Chips: Thick, sturdy chips hold up best.
• Cheese Blend: Cheddar and Monterey Jack are classic, but Pepper Jack adds spice.

Optional Toppings

• Fresh cilantro
• Diced avocado
• Sour cream

Instructions

Brown your protein, stir in enchilada sauce, layer with tortilla chips and cheese, and let it all simmer together for a one-pan dinner in no time.

1. Sauté the onions: Heat a large skillet over medium heat. Add the diced onions and cook for 2-3 minutes, until softened and fragrant.
2. Brown the ground beef: Add the ground beef to the skillet with the onions. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
3. Cook the tomatoes: Stir in the canned diced tomatoes and tomato paste. Cook for 3-5 minutes, allowing the tomatoes to break down and caramelize slightly.
4. Add spices: Stir in the cumin powder, coriander powder, salt, and black pepper. Cook for 1-2 minutes, letting the spices toast and release their aromas.
5. Mix in the beans: Add the drained black beans to the skillet, stirring to coat them in the tomato mixture.
6. Add the enchilada sauce: Pour the enchilada sauce into the skillet and stir until fully combined. Let the mixture simmer for 2-3 minutes to bring the flavors together.
7. Transfer to a baking dish: Remove the skillet from the heat and carefully transfer the meat and sauce mixture to a baking dish.
8. Layer the tortilla chips: Arrange a layer of tortilla chips over the meat mixture in the baking dish.
9. Top with cheese: Sprinkle the shredded cheese evenly over the tortilla chips.
10. Bake the dish: Preheat the oven to 375°F (190°C). Transfer the baking dish to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
11. Garnish and serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro, diced avocado, and sour cream. Serve warm with extra tortilla chips if desired.

Top Tips for Perfect Enchilada Skillet

• Use Sturdy Chips: Thick tortilla chips work best to prevent sogginess during baking.
• Toast the Tomato Paste: Cook the tomato paste with the spices to enhance its flavor and add richness to the sauce.
• Try Different Cheeses: Use Pepper Jack for a spicy kick or Colby for a milder, creamier flavor.
• Add Bright Garnishes: Top with fresh cilantro, diced avocado, and a dollop of sour cream to balance the rich, savory flavors.

What to Serve It With

This skillet is great on its own, but if you want to round out the meal, try pairing it with:

• A side of rice or refried beans.
• Fresh guacamole or sliced avocado.
• A squeeze of lime and some chopped cilantro for brightness.

You’ll Also Love These Recipes

If this Enchilada Skillet is up your alley, here are a few more recipes from the blog to try:

• Loaded Cheesy Beef Nachos: Crispy tortilla chips piled high with seasoned beef, melted cheese, and all your favorite toppings. Great for sharing or a fun family dinner.
• Birria Nachos: These nachos take it up a notch with tender birria, gooey cheese, and a drizzle of consomé. A crowd-pleaser for sure!
• Mini Chicken Taquitos with Cheese: These crispy, cheesy taquitos are perfect as an appetizer or an easy snack that everyone will love.

I’d love to hear what you think of this Enchilada Skillet! Leave a comment below—I always appreciate your feedback and love reading what you have to say.

If you make it, don’t forget to snap a photo and tag me on Instagram @cocinarepublic. I can’t wait to see your version!

Enchilada Skillet

Olga Muñoz

This Enchilada Skillet is a one-pan dinner made with tortilla chips, your favorite protein, enchilada sauce, and melted cheese. It’s quick, simple, and perfect for busy weeknights

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine American, Tex-Mex

Servings 6 people

Equipment

• 1 Skillet
• 1 Baking Dish
• 1 Wooden Spoon or Spatula
• 1 Cutting Board and Knife

Ingredients

  

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For the Base

• 1 lb ground beef
• 1 small onion finely diced
• 1 14 oz can diced tomatoes (or 2 medium fresh tomatoes, finely chopped)
• ½ tbsp tomato paste
• 2 cloves garlic minced
• 1 tsp cumin powder
• ½ tsp coriander powder
• Salt and black pepper to taste
• 1 15 oz can black beans, drained and rinsed
• 1 ½ cups enchilada sauce

For the Layers

• 4 cups tortilla chips
• 1 ½ cups shredded cheddar and Monterey Jack cheese blend

Optional Toppings

• Fresh cilantro
• Diced avocado
• Sour cream

Instructions

 

• Preheat the oven to 375°F (190°C).
• Heat a large skillet over medium heat. Add 1 small diced onion and sauté for 2-3 minutes until softened.
• Add 1 lb ground beef to the skillet and cook until browned, about 6-8 minutes, breaking it apart as it cooks.
• Stir in 1 (14 oz) can diced tomatoes and ½ tbsp tomato paste. Cook for 3-5 minutes, allowing the tomatoes to soften and caramelize.
• Add 2 minced garlic cloves, 1 tsp cumin powder, ½ tsp coriander powder, salt, and pepper. Cook for another 1-2 minutes, letting the spices bloom.
• Stir in 1 (15 oz) can black beans and 1 ½ cups enchilada sauce. Mix well and simmer for 2-3 minutes.
• Transfer the mixture to a baking dish. Arrange 4 cups of tortilla chips on top of the mixture.
• Sprinkle 1 ½ cups shredded cheddar and Monterey Jack cheese evenly over the chips.
• Bake for 10-12 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh cilantro, diced avocado, and sour cream. Serve warm.

Notes

Top Tips for Perfect Enchilada Skillet

1. Use Quality Chips: Opt for thick, sturdy tortilla chips to avoid sogginess during baking.
2. Cook the Tomato Paste: Cooking the tomato paste with the spices enhances its flavor and adds richness to the sauce.
3. The Cheese: Try a spicier cheese like Pepper Jack for a kick or Colby for a milder flavor.
4. Add Freshness: Garnish generously with fresh toppings like cilantro and avocado for a bright contrast to the rich flavors.

Keyword Family Dinner, Quick Meals

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