Delicious weeknight dinners have never been easier with my one pan lazy enchilada skillet. Satisfying, healthy and flavorful, it's a recipe the whole family will approve.
If you've been keeping up with me on Instagram, you would have seen me post about my trip to Mexico a couple of months ago. After trying so much amazing authentic Mexican food, I was inspired to recreate some of my favourite meals at home.
Besides shrimp tacos, my family and I got super into enchiladas. In Mexico, the enchiladas are infused with such a unique smokiness and subtle spice that pairs so well with the cheesiness and fresh ingredients. It's so delicious, and I highly recommend trying traditional cuisine if you're ever visiting.
My lazy enchiladas are inspired by all the amazing enchiladas I ate on my trip. Traditional enchiladas usually involve tortillas stuffed with meats, cheeses and veggies, however I wanted to make an easy one pan version that I could whip up in under 30 minutes. This recipe is by no means authentic, as I use many different techniques and untraditional ingredients. But in my opinion, it still captures those enchilada-inspired flavors and makes for a cozy meal.
For those of you looking for an authentic enchilada recipe, try out this one!
Why This Dietitian Loves This Recipe
This is why I love my lazy enchiladas and why you need to make it too:
- Balanced with protein, healthy fats and fibre. Most weeknights it can get tiring trying to plan a balanced meal, so it comes in handy to have all the food groups already built into a recipe. We've got protein from the ground chicken, fats from the cheese and avocado, and lots of fiber from our veggies and tortillas.
- Made in one pan. Weeknight friendly meals = less dishwashing.
- High in vitamin A. Vitamin A is an antioxidant that supports eye health, cell growth, and our immune system. This recipe contains foods rich in vitamin A like bell peppers, zucchini and cheese.
Ingredients
- Olive oil
- Garlic
- Yellow onion
- Ground chicken
- Ground cumin
- Chili powder
- Paprika
- Salt and pepper
- Zucchini
- Bell peppers
- Whole wheat tortillas
- Enchilada sauce
- Cheddar cheese
For serving:
- Avocado
- Plain Greek yogurt
- Green onions
- Chili flakes
Instructions
In a large oven safe skillet over medium-high heat, add olive oil. Once hot, add garlic and onions. Cook until fragrant.
After 5 minutes, add ground chicken and cook, stirring often until no longer pink in colour.
Once cooked, add spices, zucchini and bell peppers. Cook for about 5 minutes until vegetables begin to soften.
Cut tortillas into strips and add directly into the skillet. Top with enchilada sauce and half of the shredded cheese, stir and bring to a low boil. Once simmering, add the lid and reduce the heat to low. Allow to simmer for about 15 minutes.
After 15 minutes, top with the remaining cheese and place in the oven to broil at 500F for about 5 minutes (or until cheese is golden)*.
To serve, top with avocado, plain Green yogurt, chili flakes and green onion.
Substitutions and Variations
To make gluten-free: Use a gluten-free tortilla (e.g. corn tortilla) and ensure all other ingredients are certified gluten-free.
To make vegan: Swap the ground chicken for a vegan ground "meat" substitute or even use cooked lentils. Use dairy-free cheese.
To make dairy-free: Use a dairy-free cheese.
To make nut-free: This recipe is naturally nut-free, however ensure all ingredients are nut-free.
Missing an ingredient? Try these:
- Greek yogurt: Swap for sour cream.
- Ground chicken: Use ground meat of choice like beef or turkey.
- Enchilada sauce: I use a store-bought sauce for convenience, however you can make your own. If you have salsa or taco sauce, this also works although it may slightly change the flavor profile.
Equipment
- Oven safe skillet
Storage
Once cooked, my lazy enchiladas will stay fresh in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
Top Tip
Use a large skillet for best results. This ensures everything can fit in one dish and avoids transfer to another dish before broiling.
Frequently Asked Questions
Honestly, use whatever you like. I recommend the Old El Paso sauce for families, as it's milder in spice. The Whole Foods 360 brand is a good organic option, and if you're on a budget try the La Victoria sauce.
Yes, it definitely can be! We've got protein, veggies and fibre. If you are looking to round out this lazy enchilada with even more veg action, pair it with broccoli, cauliflower, or another veggie of choice!
Yes, that's another creative way to enjoy this recipe. Less of a lazy/deconstructed enchilada, but still delicious.
I usually pick whatever whole wheat options are on sale at the grocery store. I'm not picky about brands, but try to choose on that has at least 5g of fibre per tortilla.
More Weeknight Recipes
You deserve a good meal, even on busy nights. Try these recipes out next:
PS. I love seeing my recipes in action! If you decide to make these lazy enchiladas, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
One Pan Lazy Enchilada Skillet
Ingredients
- 2 tablespoon olive oil
- 1 clove garlic minced
- 1 cup yellow onion diced, about ½ of 1 medium onion
- 1 lb ground chicken
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ tsp paprika
- salt and black pepper to taste
- 3 cups zucchini diced, about 2 small zucchinis
- 1.5 cups bell peppers diced, about 1 bell pepper
- 2 whole wheat tortillas 10 inch
- 2 cups red enchilada sauce 500 ml
- 1 cup cheddar cheese shredded, divided
For avocado:
- 1 avocado diced
- Plain Greek yogurt or sour cream
- Green onions diced
- Chili flakes
Instructions
- In a large oven safe skillet over medium-high heat, add olive oil. Once hot, add garlic and onions. Cook until fragrant.
- After 5 minutes, add ground chicken and cook, stirring often until no longer pink in colour.
- Once cooked, add spices, zucchini and bell peppers. Cook for about 5 minutes until vegetables begin to soften.
- Cut tortillas into strips and add directly into the skillet. Top with enchilada sauce and half of the shredded cheese, stir and bring to a low boil. Once simmering, add the lid and reduce the heat to low. Allow to simmer for about 15 minutes.
- After 15 minutes, top with the remaining cheese and place in the oven to broil at 500F for about 5 minutes (or until cheese is golden)*.
- To serve, top with avocado, plain Green yogurt, chili flakes and green onion.
Brandon Pilon
This one I need to try!! Looks so easy to make!