Skillet enchiladas

I found this recipe at No. 2 Pencil on a day when it felt like a thousand degrees in Nashville; the thought of not turning on the oven to make supper was especially appealing that day. So happy to say that this recipe did not disappoint! It was fast and easy, and tasty as well. It’s easily customizable so I could make it crazy hot with hot sauce while not making the Yankee burst into flames a la Spinal Tap. And the leftovers were fantastic!

Skillet enchiladas

Skillet enchiladas


  • 2 Tbsp. vegetable oil
  • 12 small corn tortillas
  • 1/2 small yellow onion, diced
  • 1 pound of ground beef
  • Salt and pepper
  • 1 28-oz can red enchilada sauce
  • 1-2 cups of shredded cheese
  • Optional: sour cream, tomatoes,olives, hot sauce, green onions for topping


  1. Cut the tortillas into bite size pieces
  2. Heat vegetable oil in skillet (non-stick works best for this) on medium-high heat and fry tortilla pieces until toasted and just beginning to crisp up
  3. Remove tortillas from pan, then brown onions and ground beef in the same skillet until ground beef is completely cooked and onions are softened
  4. Add salt and pepper, plus large can of enchilada sauce and simmer for at least ten minutes or so
  5. Add the tortillas back into pan and stir, then serve with toppings of your choice!

What would you top this with? Ideas welcome!

4 comments to Skillet enchiladas

  • Love that all this is made in one skillet!

  • momma tee

    this looks more like “stoup” pretty watery to be called enchiladas – looks good but doesn’t resemble enchiladas. i found a chicken enchilada 1 skillet recipe and made it last week and my family loved it – added a can of rotel tomatoes & diced chiles – you could throw in sliced olives too. and pretty much everything else is like your recipe except the cut up tortillas remain in the pan & you top it with cheese before the final covered simmer. NOTE: i hate for people to do what i just did. i only added my two cents because you do invite ideas.

  • momma tee

    one last note – i linked back to the No 2 pencil recipe and i see that their tortillas are combined like the recipe i made. I think they left out a part when you put the tortillas back in you mix them in and continue cooking for about 5-10 min – the liquid will be absorbed by then and voila, no more stoup! :-) either way, i’m sure the flavor is YUMMY

  • I DO invite ideas! I’ll have to try it that way with the extra simmering. Thanks for the tips! :)

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