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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!
Holy Guacamole! This is a winner! Shared with my hubby that I’ll be making this again and he responded “Duh”. Made a few tweeks. Cut up pieces of chicken thighs vs ground meat of choice; couldn’t find poblamo so anaheim was up; used one jar of Trader Joe’s salsa verde and one jar of TJ’s hatch salsa verde. This was fantastic! Thanks for such a flavorful, unique, yet “traditional” dish.
Hey Cathy,
Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
What a wonderful recipe! 5 stars for sure. So flavorful and delicious! I will say I was skeptical about just putting cheese in tortillas and wrapping them up as I am used to putting the filling in them as well, but I trusted and followed the directions, and I am so glad I did! This was amazing! Thank you for your wonderful recipes!
Thanks so much Cyndi!! So glad to hear that this dish was enjoyed, thanks for making it and sharing your feedback! xx
Another 5 star dish! We loved it, a new family Favorite! -Stephanie
Hey Stephanie,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
YUMMM! This is a week night staple for my husband and I and an easy go-to when cooking for friends. I used corn tortillas to keep the recipe GF and double the meat. So flavorful, filling, and easy!
Hey Rachel,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Only six corn tortillas in the whole skillet? And 1-1/2 c of cheese between them? Correct?
Hi Kelly,
Yes, that is correct:) Please let me know if you have any other questions! xT
Looks good! Which salsa Verde do you like to use?
Thanks so much!! Frontera brand has a great option, Whole Foods also makes their own that I enjoy. Let me know if you give this recipe a try! xT
Did you use flour or corn tortillas?
Hi Brittainny,
For this recipe, I used corn tortillas. Please let me know if you have any other questions, I hope you love this recipe! xT
This is seriously soooo good and just the right amount of spicy! I was honestly kinda skeptical about how the cheese enchiladas on top would turn out, but OMGGG it blew me away! My whole family loved them and will definitely be making them again!
Hey Marlee,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
I have attempted to subscribe to your recipes blog, and cannot get in. Looks like you have a lot of wonderful recipes. Please send instructions for placing a new password. The blog will NOT ACCEPT THE OLD ONE. Thank you.
Hi Beverly,
Sorry to hear you are having some issues. Please reach out to contact@halfbakedharvest.com and someone from my team will be able to further assist you! xx
I added some chopped frozen spinach and used a whole block of cream cheese because… why not? It was delicious! I will definitely make this again!
Hey Sierra,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
Made this tonight and everyone loved it!! Went heavier on the spices tho…will def make again! Thank you!
Hey Kris,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Do you have the macros for this receipe?
Hi Susan,
So sorry, I don’t have that info! Please let me know if I can help in any other way! xT
So delish. I used Siete red enchilada sauce instead of salsa verde because it’s what we had on hand. I also used basically double the amount of cheese because well, I’m not ashamed. My husband topped with some candied jalapeños from another HBH recipe and oh man, it was so good. Very filling. We didn’t even finish half the dish so definitely a good and easy dinner for a family.
Hey Meredith,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! Thanks for sharing what worked well for you! xT
Hi Tiegen, Just wondering the size of your skillet and size of your tortillas? Thanks so much!
Hey Karyl,
I used a 12 inch skillet and then 3 inch tortillas, but use whatever size tortillas you like! Let me know if you give this recipe a try, I hope you love it:) x
Incredible, and easy to make! My family loved it! I use a half baked harvest recipe almost every night! Thank you.
Hey Jennifer,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
This was BEYOND! Half baked harvest never disappoints! She’s a beast! Going in my weekly rotation!
Hi Cassie,
Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT