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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 verde sauce and melty cheese are all tucked into this skillet meal creating a delicious twist on classic baked enchiladas. 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.
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.
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.
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.
Then a whole jar of salsa verde goes in with a few spoonfuls of cream cheese. 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.
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, green onions, sour cream, and avocado.
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.
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!
I’ve never tried enchiladas. I used Venison and fresh, Vidalia sweet onions. This was incredible! Definitely an add to my dinner list in cooking for quadruplets!
Hey Sherri,
Awesome!! Thanks so much for making this dish and sharing what worked well for you, so glad it was enjoyed! xT
Good flavor but mine ended up being super watery. Any reason what I couldn’t done wrong? I didn’t even add the 2nd jar of salsa because it had a ton of moisture.
Hi Shelby,
Thanks so much for giving this recipe a try, so sorry to hear it was watery. Was there anything you may have adjusted in the recipe? What kind of pan did you use? Let me know how I can help! xT
I made these for dinner tonight & they were a hit! I used beef, but will use turkey or chicken for a leaner protein. I also skipped the cream cheese since I didn’t have any + added a can of black beans. We will definitely be keeping this in our dinner rotation!
Hey Kristina,
Perfect!! Thanks for sharing what worked well for you and giving this recipe a try, so glad to hear it was enjoyed! xT
As usual this was ridiculously amazing. I used beef. I actually doubled the meat/pepper mixture and also doubled the amount of cream cheese because when isn’t more cream cheese the answer? So so so yummy and easy!
Hey Beth,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
I loved this recipe so much!! It was a hit with my family too which always makes me happy. Thank you for sharing your recipes with us! xo
Hey Lisa,
Amazing!! So glad to hear that this dish turned out well for you, thanks so much for making it! xx
Hi! How much cheese for the tortillas and how much for topping before baking? Making tonight!
Hi Meg,
There’s no exact measurement, just fill the tortillas to your liking:) I hope you love this recipe! xT
Oh wow! I literally had to stop myself from eating the entire skillet. I used ground chicken, and followed the instructions exactly. It was sooooo good.
Hey Sarah,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Quick question, is that 12 oz total for the salsa verde, or 2 cans 12 oz each for a total of 24 oz?
Hi Meredith,
You will want to use 2 jars for a total of 24 ounces. Please let me know if you have any other questions! xT
Whoa! Made this tonight and it was fantastic. Your recipes NEVER disappoint. 👍🏻👍🏻
Hey Wendy,
Happy Tuesday!! Thanks so much for making this dish, I’m so glad to hear it turned out well for you! xT
So delicious! Thank you so much for your amazing recipes!
Amazing! I accidentally forgot to add the cream cheese and it was still incredible.
Hey Danielle,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
Thanks so much Ashley!! So glad to hear that this recipe was enjoyed! Thanks so much for making it! xx
This was so good and simple to make. I made the filling ahead and assembled them later before putting into the oven. I also made it with ground turkey bc I didn’t have beef or chicken.
Delicious.
Hi Hannah,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
Hi! Is it 2 12-oz jars of salsa verde (equaling 24oz) or is it 2 jars of salsa verde equaling 12oz? 🙂 thanks!
Hi Claudia,
It is 2-12 ounce jars totally 24 ounces:) Please let me know if you have any other questions, I hope you love this recipe! xx
Tieghan, do you use corn or flour tortillas? And how long do you think this would last for 2 people? is it a big recipe? Hard to tell! Thanks.
Hey Nicole,
I like to use flour tortillas and this recipe serves 6:) Please let me know if you have any other questions, I hope you love this dish! xT
This is my new favorite enchilada recipe! So many amazing flavors. I used ground chicken and it turned out perfect! Thanks for the wonderful recipes Tieghan!
Hey Hali,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
What size skillet? What size tortilla since there are many? Sprinkle remaining cheese at the end…what remaining cheese since the ingredient list didn’t call out separating the 1.5 cups.
Hi Jo,
I used a 12 inch skillet. Whatever size tortillas you want:) You shouldn’t need to use all of the cheese in the tortillas, there should be some leftover to sprinkle on top. I hope you love this recipe! xx