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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
Really good. I made homemade tortillas and served this with some guacamole. Delicious!
Hey Molly,
Fantastic!! I am so glad to hear this recipe was a winner, thanks for making it and your comment! x
Is it two 12oz jars (24oz total) of salsa verde??
Hi Ashlan,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xx
Do you use flour or corn tortillas?
Hey Janerie,
I like to use corn tortillas for this recipe, but you can use whatever you like! Please let me know if you have any other questions! xT
This casserole is fabulous. I am making it now for the second time. The poblano chiles add so much flavor. I added ground coriander. Delicious. Everyone had second helpings.
Hey Cathleen,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
Made it three times now. Excellent recipe! I used the Hatch green enchilada sauce and added pinto beans along with fire roasted corn.
Hey Tom,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Another fantastic recipe from HBH! I try so many of your recipes and while they are all delicious, I will be shouting about this one from the rooftops. It’s so approachable and creative. I used a jar of red salsa I had on hand instead of green chile but would love to try again as written. I love how versatile this recipe can be. Thanks for all you put out into the world, Tieghan!
Aww, thank you so much, Sydney! I am so glad to hear tat you enjoyed this dish and thanks for sharing your feedback! xT
Omg, this dish was fantastic!! ♥️♥️♥️ HBB
Hi Michelle,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! xxx
so the tortillas are rolled with cheese but not stuffed with the meat?
Hi Linda,
Yes, that is correct. Please let me know if you have any other questions! xT
So delicious!!!!! And easy. Boasting with flavor and great with cilantro lime rice.
Hey Jasmine,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx
Absolutely delicious! Another flavorful and amazing dish from HBH.
Hey Alli,
Wonderful! So glad to hear that you enjoyed this dish, thanks for making it! x
I made this tonight and it was absolutely delicious! Perfect amount of heat and flavor from the poblano and spices. Highly recommend!
Hey Sandra,
Fantastic! So glad to hear that this recipe was a hit, thanks a lot for making it and your comment! Xx
Hi there. I’ve made this before and it’s crazy delicious. Wondering if you are using candied jalapeños (if so, which brand) or fresh or canned.
Thanks!
Hey Cindy,
Fantastic!! So glad to hear that this recipe was enjoyed, I appreciate you giving it a try and your comment! I like to use candied or fresh. Here is my recipe for the candied jalapeños:
https://fett-weg.today/essentials/#candied_jalapeno%3C/a%3E%3C/p%3E
Subbed mini potatoes and corn for the meat (I’m a vegetarian) and got rave reviews from the fam. Thanks for this recipe!
Hey Mariah,
Awesome! So glad to hear this dish was a hit, thanks a lot for trying it out! xx
I have made this several times, and it’s been wonderful every single time! So full of flavor and a fun take on enchiladas! My boyfriend refuses to eat any other enchilada recipe. Definitely give it a try!
Hey Michelle,
Love to hear this! Thanks for making this recipe so often and your feedback! Have a great week! xT
Soooo Good!! I ended up using ground beef because I wanted to get it out of my freezer. Thank you for another flavorful recipe!
Thanks so much, Patty:) So glad to hear that this recipe was a hit! I appreciate you making it:)