Alex Daynes

One Pan Skillet Enchiladas

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The perfect one-pot meal the whole family will love! These One Pan Skillet Enchiladas are ready in less than 30 minutes, and they are delicious! All the fun flavors of enchiladas, without the filling and rolling! Simply brown the meat, cook down the onions and sweet potatoes, and mix in the beans, corn, taco seasoning, and top with cheese! Finish the meal off with fresh toppings like tomatoes, avocado slices, fresh lime juice, and sour cream. This one is so easy! Make it with me!

What You’ll Need

  • 1 pound ground turkey, beef, or chicken
  • One Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 medium sweet potato, peeled and diced (1 cup diced)
  • 1/2 red onion, minced
  • One can black beans, drained and rinsed
  • 1 can white northern beans, drained and rinsed
  • One cup sweet corn (canned or frozen)
  • 1 1/2 cups enchilada sauce
  • 1 Tablespoon taco seasoning
  • Half a cup shredded cheddar cheese
  • 1/2 cup diced fresh tomatoes
  • 1 large avocado, sliced
  • 1 lime, cut into wedges
  • Tablespoon or two sour cream
  • Tortilla chips

Easy Ingredient Swaps for One Pan Skillet Enchiladas

Make this sweet potato enchilada skillet your own by subbing any of the following ingredients for what you have on hand at home. That is what I love about cooking at home, you can make it your own!

Swap ground turkey for any ground meat will work for this enchilada skillet! I love that ground turkey packs delicious flavor and a lean protein, but ground chicken or beef would also be delicious. You could even try a plant-based ground option too.

Swap canned black beans & great northern beans for any canned bean! Prefer another type of canned bean? Sub 1:1 for whatever you have on hand.

Swap frozen corn for canned corn will also work for this skillet recipe. Just make sure you drain the canned corn first.

Why Do I Use Sweet Potatoes?

I used sweet potatoes in the recipe because I knew I wanted it to be a one-pot dinner option. Because this is a play on enchiladas, I needed a carb.

I didn’t want to use tortillas because I felt that they would end up soggy in this dish. I thought about adding rice, but if you didn’t have it cooked already, you would have to make some, which defeats the one-pot purpose.

So, I got to thinking. Sweet potatoes are such a nutrient-dense carbohydrate and they complement beans so well. They cook up really fast and make this dish feel full and flavorful!

I’d say these One Pan Skillet Enchiladas are a win! If you have picky eaters or are not a fan of sweet potatoes, you could sub in a cup of cooked rice instead!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest!  I love to see what you’ve been cooking. It always makes my day!

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Yield: 8 servings

One Pan Skillet Enchiladas

One Pan Skillet Enchiladas

The perfect one-pot meal the whole family will love! These One Pan Skillet Enchiladas are ready in less than 30 minutes, and they are delicious!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 pound ground turkey, beef, or chicken
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 medium sweet potato, peeled and diced (1 cup diced)
  • 1/2 red onion, minced
  • 1 can black beans, drained and rinsed
  • 1 can white northern beans, drained and rinsed
  • 1 cup sweet corn (canned or frozen)
  • 1 1/2 cups enchilada sauce
  • 1 Tablespoon taco seasoning
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced fresh tomatoes
  • 1 large avocado, sliced
  • 1 lime, cut into wedges
  • A tablespoon or two sour cream

Instructions

  1. In a skillet, brown ground beef, turkey, or chicken until cooked through. Rinse and set aside.
  2. Next, heat olive oil over medium/high heat in the same skillet. Add in minced garlic, diced sweet potato, and red onion and sauté for 7-10 minutes or until the sweet potatoes are almost cooked all the way through.
  3. Turn on the oven to broil.
  4. Add in black beans, white beans, sweet corn, enchilada sauce, taco seasoning, and the cooked meat and bring to a slight boil. Take off heat and sprinkle on shredded cheese.
  5. Place the skillet in the oven for 1 minute in order to melt the cheese. Remove and top with sliced avocado, tomatoes, fresh limes, and sour cream. Serve with tortilla chips and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 418Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 88mgSodium: 628mgCarbohydrates: 29gFiber: 8gSugar: 6gProtein: 29g
© Alex Daynes
Category: Dinner
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