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Easy Skillet Cheesy Green Chile Enchilada Bake. Quick-cooking ground meat, seasoned with a homemade mix of spices and tossed together with a smoky salsa verde sauce. Top this saucy enchilada skillet with tortillas rolled up with cheese, then bake up in the oven. A bubbly homemade (or store bought) salsa verde sauce and melty cheese are all tucked into this skillet meal creating a delicious twist on classic baked enchiladas. An easy skillet dinner everyone will enjoy! Serve with dollops of sour cream, fresh herbs, and avocado on top. So yummy and so easy to create!
Hi from LA! It’s been such a nice few days in the city with sunshine and warmer temperatures. A nice change of pace from cold and snowy Colorado. By the time this post is live, I’ll be back home, but not for long! I’m heading back out of town on Sunday and looking forward to another trip.
I don’t usually do back-to-back trips, but it’s been nice traveling more during the spring mud season here at home.
Ingredients
- Extra virgin olive oil
- Ground chicken, beef, or pork
- Yellow onion
- Poblano peppers
- Chili powder
- Smoked paprika
- Garlic powder
- Kosher salt and black pepper
- Salsa verde (homemade or store-bought)
- Cream cheese
- Fresh chopped cilantro leaves
- Shredded Mexican cheese blend or monterey jack cheese
- Tortillas
- Tortilla Chips
- lime wedges for a fresh squeeze of lime
- Avocado, yogurt/ sour cream, green onion, jalapeños
Kitchen Supplies
- Large oven-safe skillet
- Small bowls or ramekins for ingredients
- Serving plates
Because of all the travel, I’ve definitely been in need of more simple dinners that don’t take much effort. Sometimes these dishes really are all I have time for on busier nights or after returning home from the airport.
Honestly, it’s so nice. I think these simple-style recipes are the ones we can all lean on most. Especially as the weather starts to become nicer the more we get into spring. We don’t need an extra pan here or rack there for this recipe, just an all in one ovenproof skillet.
And I love anything with a spicy Mexican flare!! These enchiladas are going to become a new dinner staple!
The details
We’re going to start out with some ground chicken or beef. Either one works great for this recipe, so use what you prefer or happen to have on hand.
I like to cook the meat in an oven-safe skillet adding a yellow onion and a couple of poblano peppers. The peppers add a nice smoky, lightly spicy flavor. I just love cooking with poblanos, they’re so flavorful. The more veggies the better! You could incorporate green bell peppers, green chilies or a small red onion if you prefer.
For the seasoning, I used a mix of chili powder, smoked paprika, and garlic powder. Sometimes I like to add some cumin and cayenne too. The perfect blend.
Then a whole jar of salsa verde goes in with a few spoonfuls of cream cheese. If you have a homemade salsa verde recipe you enjoy, you can easily swap that in. The cream cheese sounds odd, but it’s going to make the sauce nice and creamy. Next, roll the tortillas (either corn or flour) up with cheese and stick them directly into the sauce. Finish the skillet off with cheese and then bake until that cheese is all melty and the sauce is bubbling. I love this cheesy green chile bean bake.
Simple, with so many delicious flavors going on. Anyone who enjoys Mexican and a little heat will love this dish!
I always make a side of cilantro rice as well. I also top the skillet with my favorite mix of toppings: fresh cilantro stems and leaves, green onions, sour cream, and avocado.
This recipe is great for lunch the next day, too so make sure you have airtight containers on hand.
Oh, and some lime too. Yum, this dish is so delish!
Looking for other skillet dinners? Here are my favorites:
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make these Easy Skillet Cheesy Green Chile Enchilada Bake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Skillet Cheesy Green Chile Enchilada Bake
Servings: 6
Calories Per Serving: 394 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or pork
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 jars (12 ounces) salsa verde
- 2 ounces cream cheese, at room temperature
- 1/2 cup fresh chopped cilantro
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- avocado, limes, yogurt/sour cream, green onion, and jalapeños, for serving
Instructions
- 1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, meat, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chili powder, paprika, and garlic powder, 1 cup water, 1 jar salsa verde, and season with salt. Simmer 5-8 minutes. Mix in the cream cheese until creamy. Remove from the heat and stir in the cilantro.3. Sprinkle the shredded cheese down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the meat. Pour over the remaining jar of salsa verde. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, chopped green onions, and jalapeños. Enjoy!
This post was originally published on March 30, 2023
This was fantastic. I just made it for dinner. I used a can of green chilies because I didn’t have access to poblano peppers and I used ground chicken and gluten free flour tortillas. This came together quick and easy with tons of flavor! I plan on chopping up some spinach or kale to add to the meat mix next time and maybe adding some beans inside of the tortillas. Thank you for this wonderful recipe!! 🙂
Hey Stephanie,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
Very tasty and easy to cook. One of the best quesadillas we ever had. Will get one of our standards for the future ! Thanks for the recipe and have a great weekend! Greetings from Munich, Germany, Sibylle Sibylle
Hey Schnell,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
Can this be frozen before baking? looking for a prep ahead meal to store in the freezer….
Hey Kris,
Totally, that will work well for you! I hope you love this recipe! Happy Friday! xx
2 (12oz.) jars salsa verde? So 24 oz. Total?
Hey Liza,
Yes, that is correct! Let me know if you give this recipe a try, I hope you love it! xx
What size skillet would you recommend 10 or 12 inch? Thanks 😊
Hey Jacqueline,
I would go with the 12 inch skillet! Let me know how this recipe turns out, I hope you love it! xx
Is there a recipe for the candied jalapeños? Sounds delish and you have been using them a lot!
Hey Karina,
You bet, you can find the recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Let me know if you have any other questions! xx
Made this for dinner last night, and it was incredible! I used both flour and corn tortillas due to preferences in my family, and my only problem was that the filled corn tortillas fell apart in trying to transfer to the pan – hubby said it was still delicious. This is definitely going to be on repeat in our house!
Hi Leah,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear that the tortillas fell apart. Let me know if there is anything that I can help with! xx
But, what do you do with the meat mixture?
The saucy meat mixture sits underneath the cheese-filled flour and/or corn tortillas and then you add more sauce on top of the rolled tortillas and add more cheese and bake. I agree it is unconventional, but it was delicious!
Hi there,
That is going to stay in the skillet, you’ll notice in step 3:) I hope you love this recipe, let me know if you give it a try! xx
Would love to know how you make the candied jalapeños! Thank you! 🙂
It’s in her Crispy Honey Ginger Salmon Bowl recipe.
Hey Julia,
You can find that recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
I just gluttonously put some of the leftover meat and cheese mixture on a griddled flour tortilla, and OMG. No Regrets!
Lol perfect!!
Made this tonight and it was AMAZING. Highly recommend. Use corn tortillas.
Hey Kristin,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
I’m vegeterian but would love to try this. What vegetable could I substitute the meat for?
I bet you could use some cooked squash or tofu!
I’ve also made this recipe with Impossible beef…tastes so good!
Good to know, thanks for sharing!!
Try beans or plant based crumbles like Morningstar Chorizo crumbles.
Hi Isabella,
Beans would be great to use in place of the meat! Let me know if you give this recipe a try, I hope you love it! xx
Just made this…wow. Had to improvise no poblano. Used 4 oz of Mexican chorizo and a cup of chopped cauliflower. Trader joes Salsa Verde and cumin in filling trader Joe’s no salt added red salsa for topping.
My signature dish is rack of lamb…my husband said this is better😏
This version sounds amazing! Lucky hubby 🤩
Hey Lynne,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
Flour or Corn Tortillas?
It says in the description that you can use either corn or flour tortillas 🙂
Hi Donna,
I used corn tortillas for this recipe, but flour would also work for you! Let me know if you give this recipe try, I hope you love it! xx
What size of tortilla do we need?
Hi Amanda,
I like to use a smaller tortilla like 3 or 6 inch ones! Please let me know if you have any other questions, I hope you love this recipe! xx
How can I make this ahead for dinner party? Even just an hour ahead. Thanks for your help. Best,
I bet you can assemble it and just pop it into the pre-heated oven when your guests arrive.
Hey Suzi,
I would just make through step 3 up until the point of baking and then bake as directed when you are ready to serve! I hope you love this recipe! xx