One-Pot Stovetop Enchiladas

Name: One Pot Stove Top Enchiladas - Summer Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 teaspoons olive oil, divided; 8 corn tortillas, cut into one inch pieces; 1/2 yellow onion, small diced; 1 small zucchini, small diced; 1 small yellow squash, small diced; 1 small red bell pepper, small diced; 3/4 cup fresh corn kernels; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon granulated garlic; 1/2 teaspoon onion powder; 1 1/2 cup grated cheese, divided; 1 1/2 cup enchilada sauce; Cilantro leaves for topping, if desired

Created On: June 7, 2021 | Updated: February 10, 2025 | 108 Comments

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These summer-style Stovetop Enchiladas are so easy to make and taste just like baked enchiladas, without all the work! You can easily customize this one-pot dish to fit your needs, and it’s already vegetarian and gluten-free.

*This post was previously published on Aug. 24, 2015. Here, I’ve updated it with more helpful information!

Enchiladas are one of my favorite meals. I almost always order them when I’m eating at a Mexican restaurant, and I often make them at home. However, they can be a bit tedious. I came up with these One-Pot Stovetop Enchiladas because they’re really easy to make and taste just like regular enchiladas!

What Are Stovetop Enchiladas?

I made up the name Stovetop Enchiladas when I first made these years ago. I also like to call them one-pot or chopped enchiladas.

Stovetop enchiladas are made with the same ingredients as I’d put in a regular enchilada recipe, but instead of stuffing the corn tortillas and rolling them up, I chop up the corn tortillas, crisp them, and mix the other ingredients together. Everything is cooked on the stovetop in one pot, and no rolling is involved!

Why Your Body Will Love This One-Pot Enchilada Recipe

Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels.
Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Full-spectrum benefits – Zucchini and summer squash are loaded with antioxidants, fiber for digestion, carotenoids for eye health, and Vitamin A for the immune system. Their seeds are also known to promote liver function.

Stovetop Enchilada Recipe Ingredients

Corn Tortilla – I like to use corn tortillas because they’re traditional in enchiladas, and they hold their texture better than flour tortillas.
Black Beans – You can use any bean you like, but black beans are my favorite and go well with Mexican-inspired recipes.
Vegetables – I like to call these summer-style stovetop enchiladas because I used onion, corn, bell peppers, zucchini, and summer squash. You can really use any veggies you like, though.
Enchilada Sauce – I like to use mild red enchilada sauce, but green sauce will work great, too!
Spices – I use cumin, paprika, granulated garlic, onion powder, salt, and pepper. Feel free to use more or less of each of the spices!
Cheese – I used a milk Monterey Jack cheese, but any cheese will work! You can also use vegan cheese or even omit it altogether if you like.

How To Make Easy One-Pot Stovetop Enchiladas

These enchiladas are so easy to make, and there are just a few steps:

Start by chopping the corn tortillas and lightly crisping them in the pan with a small amount of olive oil. Scoop them out of the skillet and set aside.
Next, chop all your veggies and cook them for a few minutes until soft. Add in all the remaining ingredients, plus the reserved chopped tortillas.
Mix everything together and let cook until enchiladas are bubbling and heated through.
Top the enchilada skillet with some grated cheese, turn off the heat, and cover until the cheese is melted. So easy!

Recipe Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas? Of course, just prepare them like you would the corn tortillas.
Can I use vegetables that are different from what the recipe calls for? Yes, you can use whatever vegetables you like; just make sure they all take about the same time to cook.
What kind of enchilada sauce should I use? Any kind you like. You can use red or green. My favorite store-bought enchilada sauce is the Hatch brand. You can also use homemade if you like.
Can I melt the cheese in the oven? Of course, you can! It will probably just take a minute or two.
Are these stovetop enchiladas freezer-friendly? Yes! I suggest freezing them before melting the cheese on top. Freeze them in a freezer-friendly ziplock bag and ensure all the air is out.
How long will these enchiladas stay fresh in the refrigerator? About 3-4 days.
How should I reheat these enchiladas? I suggest reheating in the microwave or on the stovetop.

Have another question? Ask me in the comments, and I’ll get back to you ASAP!

Check Out Exactly How I Made These One-Pot Enchiladas!

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