Skillet Enchilada Bake Recipe

Name: Skillet Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons Olive Oil [divided]; 1/2 Onion [diced]; 4 teaspoons Garlic [minced]; 2 tablespoons Chili Powder; 3 teaspoons Cumin; 3 teaspoons Oregano [dried]; 1 Chipolte Pepper with Adobe Sauce; 15 oz can Fire Roasted Tomatoes; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 1/4 teaspoon Pepper; 3 Bell Peppers [diced]; 14.5 oz can Black Beans [drained, rinsed]; 1/2 can Pinto Beans [drained, rinsed 14.5 oz can]; 1/4 cup Cilantro [chopped]; 3 cups Pepper Jack Cheese [shredded]; 8 Corn Tortillas [8 inch]; 2 Limes [in wedges]; 1 Avacado [sliced]; 1/2 cup Sour Cream {for serving}

Servings: persons

5 tablespoons Olive Oil [divided]
1/2 Onion [diced]
4 teaspoons Garlic [minced]
2 tablespoons Chili Powder
3 teaspoons Cumin
3 teaspoons Oregano [dried]
1 Chipolte Pepper with Adobe Sauce
15 oz can Fire Roasted Tomatoes
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Pepper
3 Bell Peppers [diced]
14.5 oz can Black Beans [drained, rinsed]
1/2 can Pinto Beans [drained, rinsed 14.5 oz can]
1/4 cup Cilantro [chopped]
3 cups Pepper Jack Cheese [shredded]
8 Corn Tortillas [8 inch]
2 Limes [in wedges]
1 Avacado [sliced]
1/2 cup Sour Cream {for serving}

1
1. Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to soften, 3 minutes. Add garlic, chili powder, 11/2 teaspoons cumin, and 1 teaspoon oregano and cook, stirring constantly, until fragrant, 2 minutes.
2
2. Add onion mixture, chipotle chili and adobo sauce, and tomatoes to a blender and blend until smooth. Season with salt and pepper.
3
3. Heat remaining 3 tablespoons olive oil over medium-high heat in the skillet. Add peppers and cook until beginning to soften, 3 minutes. Add beans and remaining 11/2 teaspoons cumin and 2 teaspoons oregano and season with salt and pepper. Cook 3 minutes, then stir in cilantro. Transfer to a bowl.
4
4. In same skillet, pour 1/2 cup sauce in bottom of skillet. Layer on 1/3 of the bean mixture, sprinkle with 1/3 of cheese, and layer with tortillas. (Tear tortillas to create an even layer.) Continue layering with sauce, bean mixture, cheese, and tortillas until skillet is full, ending with a layer of cheese.
5
5. Bake until cheese is melting and sauce is bubbling, 15 minutes. Heat broiler and broil until top is nicely browned, 1 minute.
6
6. Garnish with cilantro and serve.

1041

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons Olive Oil [divided], 1/2 Onion [diced], 4 teaspoons Garlic [minced], 2 tablespoons Chili Powder, and more.

Yes, Skillet Enchilada Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Enchilada Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions