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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!
Absolutely delicious! Quick and easy and very flavorful. It’s a keeper like all your dishes!
Hey Kathleen,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx
So delicious and easy to make. Able to put it together much faster than I thought! Everyone loved it. So cheesy! I also ended up using less water (3/4 C) and it thickened nicely without taking forever
Hey Kate,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Piling on the praise here, made this for dinner tonight and it was excellent! Used ground chicken (a first for me) and flour tortillas. Also used the salsa verde from Whole Foods pictured above. (It’s the best!) Will cut back on the water next time but other than that, it’s definitely a repeat!
Hey there,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
Fantastic recipe!
So much flavor and it came together easily and quickly, love that!
What is your favourite brand of salsa verde? I’m currently experimenting with brands because I find the one most readily available here (Herdez) doesn’t have a lot of flavor to us.
Thanks for another great recipe, we really appreciate all of your hard work in posting new recipes everyday!
Hey Lori,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! I really like Frontera brand, Whole Foods also makes their own that I enjoy! Have a great weekend:) xx
Thanks so much for sharing the salsa verde brand you use I really appreciate it🤗
I love seeing the products you use in your recipes because it’s nice trying new products!
Have a great week!
I’m looking forward to trying this. Just looking to confirm the amount of salsa verde – the recipe says 2 jars (12 oz)… does that mean two 12 oz jars (so 24oz total) or two 6oz jars and the total amount required is 12oz? Thanks so much!
Hey Kayla,
It’s going to be 2 jars, totaling 24 ounces. Please let me know if you have any other questions, I hope you love this recipe! xT
This recipe was delicious!! (As all of the recipes I make from Half Baked Harvest) My daughter said “This slaps!” (In highschool lingo this is high praise!) Thank you so much for sharing your recipes! You are so talented!
Hey Tami,
Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT
This was really delicious and very spicy! I used ground pork and also added some cayenne and cumin as you had mentioned in your intro. It seemed like an unusual way to make enchiladas, putting them on top of a lot of sauce, but in the end it was brilliant. Definitely one I’ll be making again!
Hey Helen,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
So easy, creamy, and delicious!!!! I used ground beef and corn tortillas and it was a huge hit with my family. Definitely a new weekly staple!
Hey Rachel,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
Hi! Can you make ahead and keep in fridge until ready to cook or would the tortillas get soggy?
Hi Erin,
That would be just fine for you to do!! Let me know if you have any other questions, I hope you love this recipe! xT
Made a veggie version this with a can of green lentils instead of meat, and plant based cheese, delicious!
Hi Karen,
Love to hear this! Thanks so much for making this recipe and sharing your comment! Have a great weekend!🌼🌴
Amazing!
Thanks so much Amanda!! Love to hear that this recipe was enjoyed! xT
I made this for the first time last night for my husband and teenage son last night and it was a hit! It came together so quickly and we practically licked our plates. I made it with ground beef, because it’s what I had on hand, but we all agreed we’d like it even more with chicken. It’s going in the regular rotation. Thank you for another great recipe!
Hey Jenee,
Happy Thursday! So glad to hear that this dish was enjoyed, thanks a lot for making it! xT
Another delicious recipe, thank you!! Made it just as described (used ground chicken), my family loved it! Thank you for these fresh, flavorful meals!
Hey Kimberly,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)
Is it 2 jars, 12 oz EACH of the salsa verde or 12 oz TOTAL?
Hi Laura,
The recipe calls for two 12 ounce jars, totally 24 ounces:) Please let me know if you have any other questions! xT
Ok so I love you but this is not green chile 🙂 BUT a great recipe nonetheless. Salsa verde is a green salsa but a true green green is a pepper from Hatch, NM! I would LOOOOOOOVE a real green chile recipe from you!!! Please!!
Thanks for your feedback Delaney!!