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One Pot Stove Top Enchiladas

5 Minutes + 20 Minutes Cooking



Enchiladas are one of my favorite foods, I order them almost every time I go to a Mexican restaurant, so these One Pot Stove Top Enchiladas are a staple at our house! And believe me, this recipe promises not just a meal, but a culinary experience. Infusing your kitchen with warm, inviting aromas, this quick and easy dinner idea is the perfect weeknight dinner savior when you’re short on time but refuse to compromise on taste.

Conveniently crafted as a one pan meal, my skillet enchilada simplifies Mexican cuisine, making it accessible for cooks of all levels. Despite its simplicity, each spoonful is a surprise, bursting with rich, traditional flavors that whisk you off to a vibrant Mexican marketplace with every bite. Ideal as a family dinner recipe, these stove top enchiladas become the centerpiece of your dining table, encouraging shared stories, laughter, and the creation of beautiful memories. It’s not just about feeding your loved ones, but bringing them together, fostering connections over hearty, soul-satisfying food.



Adjust Servings
2 tablespoons olive oil
4-6 corn tortillas
300 grams shredded chicken *or any shredded meat of choice
1 yellow onion
1 red pepper
1 can of kidney beans *or you can use black beans
1 canned tomatoes *I usually use 400g can
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder *you can skip this one
To Finish
125 grams grated cheddar
200 ml stock or water
fresh cilantro
sour cream
Nutritional Information
589 Calories
31 g Fat
28 g Protein
50 g Carbs
8 g Sugars


Let's Cook!
Start by preparing your corn tortillas. Heat one tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Slice the corn tortillas into bite-sized pieces and add them to the hot skillet. Fry until they're crispy and golden, stirring frequently to ensure even cooking. Once done, remove them from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
In the same skillet, pour another tablespoon of olive oil and heat it up. Dice the yellow onion and add it to the skillet. Sauté the onion until it turns translucent and starts to develop a sweet aroma. Next, slice the red bell pepper and add it to the skillet with the onion. Cook until the pepper softens and the onion turns golden.
Mark as complete
Make the cheese melt!
Now add the shredded chicken to the skillet and stir well to combine with the onion and bell pepper. Let the chicken heat through, absorbing the wonderful flavors from the vegetables. After the chicken is heated, sprinkle in the salt, paprika, granulated garlic, ground cumin, onion powder and smoked paprika. Stir well to ensure the spices are evenly distributed and the chicken is well-coated.
Following the spices, pour in the canned tomatoes and kidney beans. Stir everything together. Finally, reintroduce the fried tortilla pieces back into the skillet, folding them gently into the mixture to ensure they soak up all the lovely flavors. To finish, sprinkle the shredded cheddar over the top. Cover the skillet and let the heat gently melt the cheese. Top with fresh cilantro, sliced avocado and serve warm!
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A heavy-bottomed skillet is best for this recipe to distribute heat evenly and prevent your enchiladas from sticking or burning. If you don't have a skillet, a good quality non-stick pan will work fine too.
Adjust the amount of chili according to your preference. If you're not a fan of spicy food, tone it down; if you love a kick, amp it up!
Feel free to substitute the protein in the recipe. If you're vegetarian, consider using beans or tofu. For a non-vegetarian twist ground beef, or shrimp would work wonderfully.
If you can't find the specific cheese mentioned in the recipe, any good melting cheese like Colby, or Monterey Jack can be used.
Corn tortillas are traditionally used in enchiladas, but if you prefer, you can use flour tortillas as a substitute.
Store any leftovers in an airtight container in the refrigerator. They'll last for about 3 to 4 days.
You can also freeze this One Pot Stove Top Enchiladas for up to 3 months. Thaw in the fridge overnight before reheating.

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