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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!
Excited to try this recipe! Do you have any recommendations for meal prep and baking later? I’m hoping to take this recipe to parents of a newborn. I would love for them to be able to bake the enchiladas freshly at their own home!
Hi Morgan,
Sure, just make up until the point of baking, cover, and then they can bake when they are ready to eat! Let me know if you give this recipe a try, I hope you love it! xT
I was wondering if it would be OK to use ground turkey?
Hi Allison,
Yes, ground turkey would also work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Can I give it 10 stars? I’ve made a lot of your recipes and this is a favorite! My husband was raving about for days. 🙂
Lol thanks so much Stephanie!! I love to hear that this recipe was such a hit and really appreciate you making it! xT
One of my personal HBH favorites! Sooooo satisfying.
Hi Emily,
Wonderful!! Love to hear that this recipe is always enjoyed, thanks for making it so often! xT
Excellent recipe for dinner. I added garlic and pinto beans. I cut the tortillas into strips and added the cheese on top instead of rolling them up. The family loved it!
Hi Julie,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Do you add 2 jars each of OZ or 12 oz total? So each jar is 6 oz
Hey Susan,
You are going to use 2 jars that are each 12 ounces so you will have a total of 24 ounces of salsa. I hope you love this recipe, please let me know if you give it a try! xx
Thank you for an other delicious meal, we loved it! 💛
Hi Patty,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Tieghan, this recipe is absolutely perfect! Thank you so much. We never make enchiladas at home because they have always been disappointing. Not anymore! The cream cheese and the spice combination in this are so good, and I never would have thought to use salsa versa. Yum!
Hey Paula,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
I made this recipe last night and it was SOO GOOD. Usually not a fan of salsa verde for lack of flavor but I splurged on the $5 per jar salsa (fire roasted serrano, poblano & tomatillo salsa) and it was worth it. I used the creamy concoction of chicken/peppers/onions as my filling for the tortillas and rolled them up with monteray jack cheese then dumped the second jar over the rolled up enchiladas. Either way you make this I don’t think you’ll be disappointed!
Hey Anna,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
I want to make these I just have a question. It sounds like the rolled tortillas are placed on top of the meat and not rolled with the meat inside?
Hi Heather,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xT
Yum! So delicious and easy too! For any other vegetarians, I subbed in black beans for the meat and it was great. I just added them when I added the first jar of salsa – and I would suggest reducing the water by half or so if you do this because mine was a little liquid-y. Still good though! Will definitely make again!
Hey Tyler,
Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
Neither my husband nor I really love green salsa nor enchiladas… but because it was your recipe, we tried it, and they were DELIGHTFUL!! We absolutely adored these, and they were so easy and quick!! We can’t wait to make them so many more times over the years to come!
Hey Maddie,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
This is the new favorite recipe in our home! Thank you for creating such great food!
Hi Kiersten,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Hi Tieghan!
Just wondering if it should be 24 oz of salsa total? So two 12 oz jars?
Thank you so much!!
Abbie
Hi Abbie,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xT
Just made this tonight and it was DELISH! The only part I feel like I got wrong was the tortillas. I used flour tortillas and they were a bit “gummy” Any suggestions on what kind of tortillas to use or should I have cooked longer in the end? Flavors were incredible together and overall this recipe was easy to put together! ❤️
Hi Krysta,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it! Try using corn tortillas next time:) ☀️🌈 xT
So delicious and easy! Another recipe I’ll be adding to the weeknight menu from you! Thank you so much for making recipes that are easy enough for busy weeknights!! 🤍
Hi Catherine,
Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx