Our Mostly-Healthy, Fast, Veggie-Loaded Enchilada Skillet Recipe is Here to Save Dinnertime!
If you’re not sure what an enchilada skillet is, think of it as kind of like a deconstructed enchilada. An enchilada skillet is everything you love about enchiladas-—cheesy, saucey, bubbling hot goodness—but made in a single skillet for ultimate ease. If you have a skillet that can go from the stovetop to the oven, this is it’s time to shine! But if you don’t, you can still make this recipe easily. When it’s time to move from the stove top to the oven, just carefully transfer the enchilada-ish mixture from the skillet to a baking dish—no biggie.
What’s In This Enchilada Skillet Recipe?
One pan, a few fresh things and a few canned things, plus cheese equal a speedy, delicious skillet dinner that your family will gobble up in no time!
Yellow squash (aka summer squash)
Canned green chilies
Red enchilada sauce
How To Make Our Easy Cheesy Enchilada Skillet
One skillet and a tiny bit of prep, enchilada skillets are dinner time magic. They’re speedy, cheesy and pretty darn healthy, too!
Sauté the zucchini and summer squash until every piece is golden brown and a bit firm. Don’t rush this—you want to get a lot of the moisture out of the zucchini so that the final enchilada skillet isn’t overly soupy. Set them aside!
Sauté the onions and mushrooms.
Stir in all of the delicious seasonings—taco seasoning, enchilada sauce and green chilies.
Bring the mixture to a boil, add the tortillas and simmer for a couple of minutes.
Kill the heat, stir in the squash, top the whole enchilada skillet with cheese and bake it!
When the cheese is bubbling and everything looks just TOO GOOD, pull it out and serve! Sour cream on the side is basically a must.
Make It Dairy-Free and Vegan!
This easy, speedy vegetarian enchilada skillet has cheese and sour cream, because those things rock. But, if you don’t do dairy or are trying to stick with a totally vegan diet, it’s super easy to make this recipe work for you. There are a few options to make this into a vegan enchilada skillet. You can either:
Use plant-based substitutes for the cheese and sour cream. If you haven’t bought vegan cheese or vegan sour cream lately, give it another try! There are more and more options on the market and some of them are really darn good dupes for the real thing.
Just leave them out! With all those veggies—the zucchini and onion and meaty mushrooms—this enchilada is not lacking in flavor or texture. We love cheese, so we’d miss it a little, but honestly it’s still going to be quite delicious without it.
Tools You’ll Need:
More Easy Skillet Dinner Recipes to Try
These one-pan dinner recipes are our weeknight faves. Give them a spin!
Meatless Monday, Or Anytime!
Whether you’re someone who takes brief jaunts into vegetarianism, or you’re a committed herbivore, we hope this enchilada skillet recipe hits the spot! When you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!