One-Pan Enchiladas: A Beginner-Friendly Comfort Meal
🌮🔥 One-Pan Enchiladas bring all the cheesy, saucy goodness of classic enchiladas—without the hassle! Soft tortillas, juicy seasoned filling, and melty cheese bake together in one pan for the ultimate comfort meal. Quick, easy, and packed with bold flavors, this dish is a guaranteed crowd-pleaser! 🧀🍅✨
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 pound ground chicken or beef (can also use shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup frozen or canned corn, drained
- 1 (10-ounce) can red enchilada sauce
- 5 small corn tortillas, cut into strips
- 1½ cups shredded cheddar or Mexican blend cheese
- ¼ cup chopped fresh cilantro (optional)
- ½ cup sour cream or Greek yogurt for serving (optional)
Instructions
- Heat a large skillet over medium heat and add olive oil. Once hot, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground chicken or beef to the pan. Use a spatula to break it apart as it cooks. Stir occasionally and cook for about 5-7 minutes until the meat is fully browned and no pink remains. If using pre-cooked shredded chicken, stir it in and cook for about 2 minutes to heat it through.
- Season the meat with cumin, chili powder, smoked paprika, and salt. Stir well to distribute the spices evenly. The seasoning will enhance the dish’s depth of flavor.
- Add the black beans, diced tomatoes with green chilies, and corn. Stir everything together and let the ingredients cook for 2 minutes, allowing the flavors to meld.
- Pour in the enchilada sauce and stir to combine. Bring the mixture to a gentle simmer to allow the sauce to blend with the other ingredients.
- Stir in the tortilla strips, ensuring they are evenly distributed throughout the dish. The tortillas will absorb some of the sauce, helping to thicken the mixture and mimic the texture of traditional enchiladas.
- Sprinkle the shredded cheese over the top of the mixture. Cover the pan with a lid and reduce the heat to low. Let it cook for 3-5 minutes until the cheese is melted and gooey.
- Remove the pan from heat and garnish with fresh cilantro if using. Serve immediately with a side of sour cream or Greek yogurt for extra creaminess.
Notes
- When browning ground meat, use a spatula to break it up into smaller pieces for even cooking. If it releases excess grease, carefully drain it to avoid an oily dish.
- If using pre-cooked shredded chicken, be mindful not to overcook it, as it can dry out. Simply warm it through in the sauce.
- If the enchilada mixture seems too thick, add a splash of water or extra enchilada sauce to loosen it. If it’s too liquidy, let it simmer uncovered for a few extra minutes to thicken.
- Corn tortillas work best in this dish because they hold their texture well. If using flour tortillas, expect a slightly softer consistency.
- To make prep easier, chop vegetables ahead of time and have all ingredients measured and ready before starting. This helps prevent scrambling during the cooking process.
- Leftover tortillas can be cut into strips and lightly toasted for added texture as a crispy topping.
- If you like extra heat, add sliced jalapeños or a dash of hot sauce to the mixture.