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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
I think the salsa verde measurements need to be clarified. I put 2 12 ounce jars….. mine is good but enchilada soup unfortunately :/ still love your recipes.
Hi Morgan,
Those measurements are correct:) Please let me know how I can help! xT
Soooooo delicious!!
Hi Jackie,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
We cooked it las t night. All of us enjoyed it and we would make it again! I did add some cumin and left out the jalapeños. Wasn’t sure about the ingredients for salsa verde ( 2 jars of 12 oz each or total but the comments helped me realize it was total 12 oz )
Hey Jan,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
Made this tonight and it was excellent! I also only used one poblano and it still had plenty of heat, but wasn’t overpowering. Drizzled the chicken mixture over the top of the tortillas after serving. Super easy and delicious!
Hey Amanda,
Happy Saturday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
This was a big hit in my house (I added corn ;))!!! It’s so good that I’m changing it up a bit and making it as a dip for a party this weekend (sans tortillas and will add more cheese)!!!
Thank you for your easy one pan, skillet, pot recipes – I haven’t had one fail ever!!!
Hey there,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
Yummy! But next time I’ll do more corn tortillas with cheese inside. There was a lot extra of the meat and sauce.
Hey Shirl,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
Delicious & so easy! Love when I can use my big cast iron skillet to cook, then bake a one-pan meal. I only used 1/2 a VERY large onion and only 1 poblano but it still had plenty of heat. I also cooked the ground beef down quite a bit after adding the water to the pan (it was still extremely juicy). I will definitely keep this as my GO TO recipe for enchiladas!!
This was delicious and SPICY! so easy and good.
Hey Jasmine,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
Another delicious recipe! Thank you!❤️
Hey Kelly,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
I made this tonight used leftover smoked pulled pork, and it is insanely good! Wow. What a great, easy recipe! I will definitely be making it again.
Hey Tenaya,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
This dish was soooo easy to make and insanely good. Definitely will be on repeat! Wouldn’t change a thing.
Hey Kathy,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
You did it again!! Another great HBH meal! So quick and easy. My whole family ate it right up! Will make again!!!
Hey Krista,
Wonderful!! So glad to hear that this recipe turned out well for you and thanks so much for making it! xT
Teagan, this was amazing!! Thank you!
Hey Maegan,
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
Oh my goodness!! This is ridiculously delicious and so easy to throw together. This is going into regular rotation at our house for sure. 10/10 recommend!
Lol love to hear this Jenni!! Thanks so much for making this recipe, I’m so glad to hear it was enjoyed by your family! xx
This was so good and so easy to make. I’ll definitely keep this in the rotation for weeknight meals!
Hi Jennifer,
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