Simple Green Chile Cheese Skillet Enchiladas
Indulge in the comforting flavors of these Simple Green Chile Cheese Skillet Enchiladas, a delightful twist on a classic favorite. This dish combines the creaminess of Greek yogurt with zesty green chiles, creating a rich sauce that perfectly coats tender tortilla strips.
Easy to prepare in one skillet, it’s ideal for a quick weeknight meal or a cozy gathering with friends. With melted cheese bubbling on top and your choice of vibrant garnishes, these enchiladas are sure to become a family favorite!
Why You’ll Love This Recipe:
People will love Simple Green Chile Cheese Skillet Enchiladas because of their bold, zesty flavor and comforting texture.
The combination of spicy green chiles, earthy cumin, and creamy Greek yogurt creates a flavorful sauce that’s perfectly balanced with the rich, melted cheese on top.
The crispy corn tortilla strips soak up all the delicious flavors, offering a satisfying crunch and bite in every spoonful.
Plus, it’s a one-pan, quick and easy dish that’s perfect for busy nights when you crave a warm, comforting meal with a hint of heat.
The optional garnishes like avocado, hot sauce, and cilantro allow for customizable toppings, making this a versatile and crowd-pleasing dish.
Key Ingredients:
Avocado or Olive Oil: Used to sauté the onions, jalapenos, and garlic, adding a smooth, rich base for the dish.
Onion & Jalapeno: These provide a flavorful, aromatic base with a mild heat from the jalapeno.
Garlic: Adds a savory depth of flavor to the dish.
Spices: Chili powder, cumin, ground coriander, and kosher salt infuse the enchiladas with warm, earthy flavors.
Green Chiles & Green Enchilada Sauce: These provide the signature tangy, spicy kick that enchiladas are known for.
Greek Yogurt: Adds creaminess and a slight tang, balancing the heat of the chiles.
Corn Tortillas: Cut into strips, these absorb the sauce and become tender, yet still hold their shape.
Cheese: A combination of sharp cheddar, jack, or Oaxaca cheese melts perfectly, creating a gooey, delicious topping.
Simple Green Chile Cheese Skillet Enchiladas
Ingredients:
2 teaspoons avocado or olive oil
1 medium onion, diced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon ground coriander
2 teaspoons kosher salt
1 (4-oz) can diced green chiles
1 (8-oz) can or package of green enchilada sauce
1/2 cup plain Greek yogurt (I like 2%)
Juice of 1 lime
8 (6-inch) corn tortillas, cut into 1-inch strips
2 cups grated sharp cheddar, jack, or Oaxaca cheese (or a combo of these)
OPTIONAL GARNISHES:
Avocado slices (or guacamole)
Greek yogurt (or sour cream)
Hot sauce
Sliced jalapenos
Scallions
Red onion
Cilantro
Lime wedges
Instructions:
Preheat the oven to 375°F.
In a large oven-safe skillet, heat the oil over medium heat. Add the onion, jalapeno, and garlic and saute until softened, about 5 minutes.
In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
Pour the enchilada sauce mixture into the pan, along with ⅓ cup water, and stir to combine.
Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
Top the mixture with the cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
Serve immediately while hot, garnished however you prefer.
Notes:
Cheese Variations: Feel free to mix different types of cheese, like pepper jack for extra spice or mozzarella for a milder flavor.
Tortilla Options: While corn tortillas are traditional, you can use flour tortillas if you prefer a softer texture. Just be aware that cooking times may vary slightly.
Spice Level: Adjust the amount of jalapeño based on your heat preference. For a milder dish, you can omit the jalapeño altogether.
Add-Ins: Consider adding cooked chicken, beans, or sautéed veggies for added protein and nutrition.
Make-Ahead: You can prepare the sauce and veggies ahead of time. Just assemble and bake when you’re ready to serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Garnish Ideas: Experiment with different garnishes like diced tomatoes, fresh cilantro, or pickled onions to enhance flavor and presentation.
Serving Suggestions: Serve with a side of rice or a fresh salad for a complete meal.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 425 kcal | Total Fat: 26g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 1470mg | Total Carbohydrates: 29g | Dietary Fiber: 5g | Sugars: 4g | Protein: 21g
Frequently Asked Questions:
Can I use different types of cheese for this recipe?
Absolutely! You can use sharp cheddar, jack cheese, Oaxaca cheese, or any combination of these to suit your taste preferences.
Is Greek yogurt necessary, or can I use regular yogurt?
While Greek yogurt adds a creamy tanginess to the dish, you can substitute it with regular yogurt if you prefer.
Just be aware that the consistency and flavor may vary slightly.
Can I make this recipe ahead of time?
Yes, you can prepare the enchilada mixture ahead of time and refrigerate it until you’re ready to bake.
Simply assemble the dish in the skillet, cover it, and store it in the refrigerator.
When you’re ready to bake, top it with cheese and bake as directed.
Are the optional garnishes essential?
The garnishes are optional and can be customized based on your preferences.
Feel free to add avocado slices, Greek yogurt (or sour cream), hot sauce, sliced jalapenos, scallions, red onion, cilantro, or lime wedges according to your taste.
Can I make this recipe vegetarian or vegan?
Yes, you can easily adapt this recipe to be vegetarian or vegan.
Simply omit the meat and use vegan cheese or skip the cheese altogether.
For a vegan version, ensure that the enchilada sauce and Greek yogurt are also vegan-friendly.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditionally used in enchiladas, you can certainly use flour tortillas if you prefer.
Just be aware that the texture and flavor may differ slightly.
I’m lactose intolerant. Can I substitute the cheese with a dairy-free alternative?
Yes, you can use dairy-free cheese alternatives if you’re lactose intolerant.
Look for options made from plant-based ingredients such as almond, soy, or coconut.
Can I make this recipe spicy or mild?
Yes, you can adjust the spiciness level to your liking by varying the amount of jalapeno pepper or adding hot sauce.
For a milder version, reduce the amount of jalapeno or omit it altogether.
How do I know when the enchiladas are ready to serve?
The enchiladas are ready when the cheese is melted and bubbly around the edges.
You can also insert a fork into the center to ensure that the filling is hot and cooked through.
Can I prepare the enchiladas in advance and bake them later?
Yes, you can assemble the enchiladas in the skillet ahead of time and refrigerate them until you’re ready to bake.
Just be sure to cover the skillet with foil or plastic wrap to prevent the enchiladas from drying out.
What can I serve as side dishes with these enchiladas?
These enchiladas pair well with rice, beans, salad, or grilled vegetables.
You can also serve them with additional toppings such as avocado slices, sour cream, or salsa.
Is it necessary to preheat the oven before baking the enchiladas?
Yes, preheating the oven ensures that the enchiladas cook evenly and at the correct temperature.
It helps to melt the cheese and heat the filling thoroughly.
Can I use store-bought enchilada sauce instead of making it from scratch?
Absolutely! Using store-bought enchilada sauce can save you time and effort.
Just be sure to choose a high-quality sauce with flavors that complement the other ingredients.
Are leftovers of these enchiladas suitable for reheating?
Yes, leftover enchiladas can be reheated in the oven or microwave.
Cover them with foil and bake at 350°F until heated through, or microwave on high for a few minutes until hot.
Can I freeze leftover enchiladas for later use?
Yes, you can freeze leftover enchiladas for up to 2-3 months.
Wrap them tightly in foil or plastic wrap and place them in a freezer-safe container.
Thaw in the refrigerator overnight before reheating.