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!
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 (I have a large cast-iron 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.
4. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, chopped green onions, and jalapeños. Enjoy!
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1-hour Servings: 6 Calories Per Serving: 394 kcal
Easy Skillet Cheesy Green Chile Enchilada Bake
Equipment
- Large Skillet (I prefer to use a large Lodge cast-iron skillet and I serve the dish in this as well).
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
- Preheat the oven to 400°.
- 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.
- Sprinkle the shredded cheese down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet over top 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.
- Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, chopped green onions, and jalapeños. Enjoy!
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