Because sometimes you want enchiladas. And sometimes you want them now.
Well, it’ll have to be more like 20 minutes from now. But still, these easy skillet enchiladas will be on the table in record time, compared to how long it usually takes to roll up all of your ingredients and let them bake in the oven. Plus, they’re super easy to customize with your favorite ingredients, easy to make, easy on the eyes (check out all of those gorgeous colors!), and mega-easy to enjoy with those you love.
Which, on busy weeks like this one, is just how I like to cook. Ok, ok, who am I kidding, it’s always how I like to cook. :)
Oh and hey, look! There’s even a fun (and yes, easy) presentation at the end!
…we’ve gotta make this beautiful skillet, which couldn’t be simpler. Just begin by sauteing up your filling ingredients in a large saute pan (skillet) over medium-high heat until they’re cooked and warmed through. Then stir in your favorite shredded cheese and some tortilla strips (or crumbled tortillas) until they’re mixed in. Add some cheese on top, and let it melt, and then top the skillet with all of your favorite toppings.
Then, if you want to make the presentation extra cute (and also get the flavor of those traditional flour tortillas we love), just press some large tortillas into your serving bowls…
…and fill them with all of that enchilada-y goodness.
All of those traditional chicken enchilada flavors you love…made extra easy in 20 minutes in a skillet!
1 Tablespoon olive oil
1 small white onion, peeled and diced
1 red bell pepper, cored and diced
1 (4-ounce) can Old El Paso Chopped Green Chiles
1 cup black beans, rinsed and drained
½ cup whole-kernel corn, canned or frozen
2–3 cups shredded cooked chicken
1 can Old El Paso Red Enchilada Sauce
2 cups shredded Mexican-blend cheese (or your desired kind of cheese), divided
1 cup tortilla strips or crumbled tortilla chips
optional for serving: 1 (8-count) package Old El Paso Burrito-Sized Flour Tortillas
optional toppings: diced avocado, chopped fresh cilantro leaves, diced red onion, extra tortilla strips, sour cream, etc.
Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red pepper and continue sauteing for another 3-5 minutes, stirring occasionally, until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer.
Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted. Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat. Sprinkle on additional toppings if desired.
If you would like to serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it. Alternately, you can just serve the enchilada mixture on plain plates or bowls.
This post has been sponsored by Old El Paso. I am partnering with them to create some fresh and tasty new Mexican recipes this year, and all opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!