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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!
Loved the flavor of the meat and would make again — but I’d go ahead and put it inside an enchilada instead of having the two parts separately, which made the tortillas a bit more tough for some reason. Maybe it needed more cheese than I was willing to dump on top 🙂 Very tasty spices and the cream cheese is a great addition to the sauce created by the spice/verde on the meat part of the dish. Thanks for another great recipe!
Hi Holly! Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
This was excellent! I used ground pork and tore up corn tortillas instead of rolling them. Will absolutely add this to my regular rotation!
Hey Krista! Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
I know the recipe calls for 1.5 cups of shredded cheese. How much of that should be spread on the tortillas and how much is for sprinkling over the top?
Always a favourite in my household and a big hit with guests. I’ve made this recipe multiple times and add some extra veggies and toppings to mix it up every once in a while. So flavourful and easy dish to make !
Hi there! I’m so glad that you’re enjoying the recipe! Thanks for giving it a try! xT
Soooooo good!! The only mistake was on me! I grabbed Santiagos green chili, but HOT!, and it was very spicy but so delicious. We enjoyed it so much and will definitely make again, but calm done the spice with medium Santiagos. (Santiagos is a restaurant in Denver Metro, great green chili). We all had seconds even while we were grabbing the tissues. Hahaha. Delicious!!
Hi Kathy! Thank you SO much! Always love to hear when a recipe is a success! Hope you have an amazing New Year! xT
Tieghan! You hit this one out of the park! So, so good and so easy. The flavors are amazing and they’re great as leftovers, too. This is definitely going on my dinner rotation!
Hey Tara,
I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x
Kinda wish I had known that the TOTAL salsa verde was 12 oz. Not 2 12 oz jars! Gonna work out and be delicious. I used rotisserie chicken and it is soaking up all the extra goodness. Thank you for amazing recipes!
Hey Linda,
Thanks so much for trying this recipe!! Sorry about the confusion with the salsa! Glad this turned out well for you:) xx
Now I’m confused… Is it 1 jar in step two and 1 jar in step three so 2 total jars? Also what is step 4??
Based on Linda’s comment above, can you please clarify if 1 (12 oz) jar of salsa verde is needed for the recipe or are 2 (12 oz) jars needed? Step one says 1 jar of salsa verde and then step 2 says “remaining jar”.
Hi Denise,
It’s 2 jars:) So sorry for any confusion! xT
Is it 2 (12oz) jars of salsa verde, or 2 (6oz) jars for a total of 12oz of salsa verde? No matter the jars…what is the total ounces…then I can decide what size jar to buy and use half of the ounces in step 1 and the other half in step 2. Even your answer to Denise is confusing. You said, “it’s 2 jars” but you didn’t mention ounces. I know it shouldn’t be this hard, but who wants a really runny dish if there’s too much salsa verde. Groceries are expensive now and if i only have to buy one 12oz jar instead of two, then I’d like to know.
Sorry…saw your answer below and can’t delete my comment. You mentioned it was 12oz total.
Thanks! 🙂
Fantastic recipe! I used my homemade salsa verde and used chicken breast cubed since it’s what I had on hand. Absolutely fabulous, definitely going to be in regular rotation for me!
Thank you Tiffani! xT
This was a great recipe. Very flavorful and easy to adapt spice level. The corn tortillas were a challenge but this was my error not the recipe.
Thank you Lee! Glad you enjoyed this recipe! xT
Easy and very flavorful! Great little recipe!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Excellent! Prepped dish up to making the cheese enchiladas and left on warm in oven until dinnertime. Added the enchiladas and sauce, baked and swerved with Mexican rice, corn and tomato salad. BIG hit!! Yummm!
Thank you so so much for trying out the recipe! Have an awesome weekend! xT
LOVED IT!! Although I made some changes I would certainly recommend. I’m not a fan of ground chicken so I used chicken tenders, chopped into small pieces. Also not a fan of bagged shredded cheese so I shredded my own – half & half Monterrey jack and sharp cheddar. Finally, I took someone else’s recommendation and added black beans to the cheese in the tortillas. Result was fabulous! Will definitely make again!
Thank you Carole! So glad this recipe turned out well for you!
Using chopped chicken tenders is brilliant. Wow, would have never thought of this. Thanks for the unique idea. Can’t wait to make something using them.
Making tonight!! 😬
Hope you enjoy! xT
So good! We made it tonight to take to our neighbors! Added black bean before we added the rolled tortillas.Highly recommend!
Thank you Laura! xT
Do you mean to use 2 – 12 oz jars of salsa or is it 2 – 6 oz jars?
Hi! It’s a total of 12 oz of salsa verde! xT
Ooo…thanks for asking this question! Just the answer I was looking for!
Recipe had great flavor, but mine turned out way too soupy. It must of been the brand of salsa I bought.
Hi Madison,
Thanks for trying this recipe! So sorry to hear it was soupy, you could try using less salsa next time too! xx