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Vegetarian Enchilada Skillet

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Homemade vegetarian enchilada skillet topped with cheese, cilantro and lime wedges in a skillet on the counter

Healthy, and easy, our one-pan vegetarian enchilada skillet recipe brims with fresh squash and mushrooms. Finished with plenty of cheese, it’s a weeknight crowd-pleaser.

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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.

Olive oil, vegetables, Taco seasoning, green chilies, enchilada sauce, Corn tortillas, and Cheese in bowls on the counter

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!

  • Olive oil

  • Zucchini

  • Yellow squash (aka summer squash)

  • Yellow onion

  • Taco seasoning

  • Mushrooms

  • Canned green chilies

  • Red enchilada sauce

  • Corn tortillas

  • Cheese

sliced zucchini and yellow squash sprinkled with taco seasoning in a glass bowl on the counter
sliced zucchini and yellow squash seasoned with taco seasoning being fried in a skillet
cooked zucchini and yellow squash in a skillet with mushrooms and onion
zucchini, yellow squash, mushrooms and onions being cooked in olive oil in a skillet

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!

  1. 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!

  2. Sauté the onions and mushrooms.

  3. Stir in all of the delicious seasonings—taco seasoning, enchilada sauce and green chilies.

  4. Bring the mixture to a boil, add the tortillas and simmer for a couple of minutes.

  5. Kill the heat, stir in the squash, top the whole enchilada skillet with cheese and bake it!

  6. 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.

cooked vegetables in a skillet with taco seasoning, green chilies and enchilada sauce for vegetarian enchilada skillet
cooked vegetables in a skillet with taco seasoning, green chilies and enchilada sauce for vegetarian enchilada skillet
cooked vegetables, taco seasoning, green chilies, enchilada sauce and cut up corn tortillas in a skillet
cooked vegetables, taco seasoning, green chilies, enchilada sauce and cut up corn tortillas stirred together in a skillet

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.

homemade vegetarian enchilada skillet made with zucchini, squash mushrooms and onions in a skillet
homemade vegetarian enchilada skillet topped with shredded cheese ready to be baked in the oven
homemade vegetarian enchilada skillet topped with melted cheese just out of the oven
homemade vegetarian enchilada skillet topped with melted cheese, cilantro and lime wedges in a skillet on the counter

Tools You’ll Need:

More Easy Skillet Dinner Recipes to Try

These one-pan dinner recipes are our weeknight faves. Give them a spin!

Homemade vegetarian enchilada skillet topped with melted cheese, cilantro and lime wedges in a skillet on the counter
Homemade vegetarian enchilada skillet topped with melted cheese, cilantro and lime wedges in a skillet on the counter

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!

Vegetarian Enchilada Skillet

January 27, 2022

  • Serves:6
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Calories:272

Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 2 medium zucchini, 1/2-inch sliced
  • 1 yellow squash, 1/2-inch sliced
  • 1 small yellow onion, diced
  • 2 Tbsp taco seasoning, homemade or store bought
  • 8 oz cremini or white button mushrooms, trimmed and quartered
  • 1 (4 oz) can diced green chilies, mild
  • 1 (15-19 oz) can red enchilada sauce, mild
  • 8 (6-inch) corn tortillas, cut into 1.5x 3 inch strips
  • 1 1/4 cups shredded, Mexican-style four-cheese blend
  • sour cream, optional
  • cilantro leaves, optional

Method

  1. Preheat oven to 350°F.

  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat.

  3. In a large bowl, toss the zucchinis and yellow squash together with 1 tablespoon of olive oil and 1 tablespoon of the taco seasoning until fully coated. Add the zucchini and squash in a single layer to the pan, cook until golden brown on both sides (the zucchini will continue to cook in the oven, so it doesn’t need to fully cook through here, you want it to retain a little firmness). Turn the heat up if they are browning too slowly, about 3-4 minutes total. This might take 2 batches to cook all the zucchini. Move the browned zucchini onto a plate. Deglaze the pan with a little water or stock if the zucchini is sticking or the seasoning starts to burn.

  4. Add the remaining tablespoon of olive oil to the pan along with the onions and the mushrooms. Cook until softened, about 5-8 minutes.

  5. Stir in the remaining tablespoon of taco seasoning, green chilies and enchilada sauce. Bring to a boil over high heat. Turn the heat to medium-low, add the tortilla strips and cook, stirring until soft, about 2 minutes. Separate the tortillas as best as you can.

  6. Remove from heat. Stir in the cooked zucchini and yellow squash. Spread the mixture out as evenly as you can in the skillet.

  7. Top with cheese and bake on the center rack for 25 minutes.

  8. Top with cilantro and serve family style, with sour cream if desired.

Notes:

  • While cooking the zucchini you can go between medium and medium-high heat. Turn the heat up if the zucchini isn’t browning, but turn it down if you see signs of burning.

  • Deglaze the pan as needed with water, but use just 1-2 tablespoons at a time.

  • If you don’t have an ovenproof skillet, you can transfer everything to a 9x13 pan before adding the cheese and baking it.

Nutrition Info

  • Per Serving
  • Amount
  • Calories272
  • Protein10 g
  • Carbohydrates26 g
  • Total Fat13 g
  • Dietary Fiber4 g
  • Cholesterol17 mg
  • Sodium712 mg
  • Total Sugars5 g

Questions & Reviews

Avg: 5