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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!

Easy Skillet Cheesy Green Chile Enchilada Bake |

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.

Easy Skillet Cheesy Green Chile Enchilada Bake |

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!

Easy Skillet Cheesy Green Chile Enchilada Bake |

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.

Easy Skillet Cheesy Green Chile Enchilada Bake |

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.

Easy Skillet Cheesy Green Chile Enchilada 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, green onions, sour cream, and avocado.

Oh, and some lime too. Yum, this dish is so delish!

Easy Skillet Cheesy Green Chile Enchilada Bake |

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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.



  • 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!
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  1. 5 stars
    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.

    1. Hey Cathy,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  2. 5 stars
    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!

    1. Thanks so much Cyndi!! So glad to hear that this dish was enjoyed, thanks for making it and sharing your feedback! xx

    1. 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

  3. 5 stars
    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!

    1. 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

    1. 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

    1. 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

  4. 5 stars
    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!

    1. Hey Marlee,
      Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT

  5. 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.

  6. 5 stars
    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!

    1. Hey Sierra,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx

  7. 5 stars
    Made this tonight and everyone loved it!! Went heavier on the spices tho…will def make again! Thank you!

    1. Hey Kris,
      Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT

    1. Hi Susan,
      So sorry, I don’t have that info! Please let me know if I can help in any other way! xT

  8. 5 stars
    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.

    1. 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

    1. 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

  9. 5 stars
    Incredible, and easy to make! My family loved it! I use a half baked harvest recipe almost every night! Thank you.

    1. Hey Jennifer,
      Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx

      1. 5 stars
        This was BEYOND! Half baked harvest never disappoints! She’s a beast! Going in my weekly rotation!

        1. Hi Cassie,
          Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT