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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 easy and delicious! I used a rotisserie chicken in place of ground chicken and used a full 2 cups of cheese. I also used 4 oz of cream cheese in the “ sauce”. I topped it with green onion, juice of one lime, cilantro and sour cream before serving. It’s a keeper.
Hi Dina,
Amazing!! So glad to hear that this dish was a winner, thanks so much for making it! xT
This is the first recipe of yours that I have tried, I just stumbled upon your website last week, and it was FANTASTIC! We love any and all mexicain flavor and this dish was so easy and good. I didn’t use the cream cheese, because I forgot. This is going to be a wonderful addition to our regular rotation. Thank you so much for this delish dish!
Hey Marie,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
To be precise, a challenge for moi, the cauliflower was from your Crispy Cauliflower Tacos, and the jalapenos were candied, not pickled! All resulting in another kickass dinner by Teighan, and me! Sorry for mixup. Your Crispy Tinga Cauliflower Tacos are right on time too!
Lol thanks so much for making the recipe Dana!! So glad to hear it was enjoyed:) Happy Tuesday! xT
Was craving Mexican this weekend and wanted to try out a new restaurant an hour out from ours. Decided not to make the trek just for dinner. (Not much else going for this small town). Still hankering today, so bought a few ingredients and frankensteined up an amazing vegetarian dinner for two with tonnes of bestovers for tomorrow.
I made the base with a couple of cans of black beans and a red pepper. The tortillas I filled with your cauliflower tinga and cheese, because I wanted more than cheese stuffed in em. Cauliflower had a big jalapeno in it instead of the poblano because I couldn’t get my hands on any, making it quite spicey. Already had the pickled jalapenos from last time to make the pineapple/mango salsa. The yoghurt and avocado made for an excellent cooling factor.
Only regret was not sharing it with friends. Made a lot. And mega moans to go with it! Thanks again Tieghan!
Hey Dana,
Amazing!! Thank you for making this recipe and sharing your very detailed notes about what worked well for you, I’m so glad to hear that it was enjoyed! xT
I made this recipe and it was wonderful! The only thing I changed was substituted a very small pork roast instead of the ground meat. I just cooked the roast in the Instant Pot then shredded it and added it to the cooked onion and peppers and followed the rest of the directions. Will be making this many more times. Thanks for another great recipe Tieghan!
Hey Kathleen,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! Great idea to use a pork roast! xx
Another great recipe, Tieghan! You are so creative. We absolutely loved it. After a day of prepping the veggie garden, it was lovely to have a quick, easy, and flavorful recipe to sit down and share.
Awe, thanks so much Kym!! Love to hear that this recipe turned out well for you and thanks so much for making it! xT
Made this last night with some ground elk meat. It was so easy and tasted amazing. I’ve yet to make a bad recipe of yours. Thank you!!
Hey Erin,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Delicious! Definitely a keeper in our house. I will add a couple more tortillas next time! Love to use my cast iron skillet for stovetop to oven dishes like this!!
Love to hear that this recipe was enjoyed Patricia!! Thanks so much for making it! xx
Delicious! My husband loved the heat. I may try a mild salsa verde next time cuz I used 1 mild and 1 medium. I will also make 8 of the cheese tortillas because there’s plenty of meaty, delicious sauce. Also, I didn’t have an oven proof skillet so I transferred it all to a baking dish. Perfect
Hey Debra,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Would this be possible as a “make ahead” meal? If so, what do you recommend?
Hey Kaity,
Totally, I would just make up until the point of baking, cover and pop in the fridge! I hope this helps, let me know if you give the recipe a try! xx
This was very good! Easy to make, perfect flavours. Didn’t take too long. Very hearty.
Just dropped one star as the instructions weren’t super clear. I almost put all the salsa verde in the first step as it’s not indicated ‘divided’ in the ingredients. More detail about when it’s simmered enough, and what heat to cook things on.
Hi Rachel,
Thanks for giving this recipe a try and sharing your feedback! So glad to hear it was enjoyed, sorry for any confusion! xx
Y’all-this is seriously GOOD! I subbed in black beans for the meat & skipped the poblanos & salt. I don’t know if my cheese or salsa verse was salty but this did not need any extra salt!
Hey Dale,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
2 jars (12 ounces) salsa verde: Is this two 12-oz jars or 12 oz total salsa? Thank you.
Hi Jo,
It’s 2 jars, so a total of 24 ounces. Let me know if you give this recipe a try, I hope you love it! xx
Can you make this vegan? Tofu, tempeh instead of meat?
Hey Brock,
Totally, sounds like a great idea! Let me know if you give this recipe a try! Happy Sunday! xx
Is it 2- 12oz jars, or 12oz total?
Hi Erin,
It’s 2 (12 ounce) jars, so a total of 24 ounces. Please let me know if you have any other questions! xx