These Stove Top Enchiladas are so easy to make and taste just like baked enchiladas, without all the work! You can easily customize them to fit your needs and they’re already vegetarian and gluten free.
*This post was previously published on 8/24/15. I have now 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 make them at home often. However, they can be a little tedious to make. I came up with these Stove top Enchiladas because they’re really easy to make and tastes just like regular enchiladas!
WHAT ARE STOVE TOP ENCHILADAS?
I kinda made up the name Stove top Enchiladas when I first made these years ago. I also like to call them one pot enchiladas or chopped enchiladas.
Stove top enchiladas are made with all the same ingredients as I would normally put in my regular enchilada recipe, but instead of stuffing the corn tortillas and rolling them up, you chop up the corn tortilla, crisp them up and then mix all the other ingredients together. Everything is cooked on the stovetop and there is no rolling involved!
STOVE TOP ENCHILADA RECIPE INGREDIENTS & SUBSTITUTIONS
- Corn Tortilla – I like to use corn tortillas because they’re traditional in enchiladas and they hold their texture better than flour tortillas would.
- 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 any veggies you like though.
- Enchilada Sauce – I like to use mild red enchilada sauce but green sauce would work great too!
- Spices – I use cumin, paprika, granulated garlic, onion powder and salt and pepper. Feel free to use more or less of each of the spices!
- Cheese – I just used a milk Monterey Jack cheese but any cheese would work! If could also use vegan cheese or even omit the cheese altogether if you like.
HOW TO MAKE EASY ONE POT STOVE TOP ENCHILADAS
These enchiladas are so easy to make and there are just a few steps:
- You start by chopping up the corn tortillas and lightly crisping them in the pan with a small amount of olive oil. Scoop them out of 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 cheese is melted. So easy!
RECIPE FREQUENTLY ASKED QUESTIONS
- Can I use flour tortillas instead of corn tortillas? Of course, just prepare them the same way as you would the corn tortillas.
- Can I use different vegetables than 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 would suggest freezing them before melting the cheese on top. I would freeze in a freezer friendly ziplock bag and make sure all the air is out. You could also just freeze in any other air tight container.
- How long will these enchilada keep in the refrigerator? 3-4 days.
- How should I re-heat these enchiladas? I would suggest re-heating either in the microwave or on the stovetop.
CHECK OUT EXACTLY HOW I MADE THESE STOVE TOP ENCHILADAS BELOW!
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One Pot Stove Top Enchiladas – Summer Style
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
These One Pot Stove Top Enchiladas are so easy to make and taste just like regular enchiladas! You can easily customize the ingredients to fit your tastes and they’re even freezer friendly!
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
Instructions
- Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside.
- Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
- Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining 1/2 cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Gluten Free
- Method: Stovetop
- Cuisine: Mexican
Having a dishwasher in NYC is an unheard of luxury! That’s why I got married…because now I force the.boy to do the dishes. (Mwahahaha.) These skillet enchiladas look OUT OF THIS WORLD GOOD. For real.
This looks incredible, Izzy! Enchiladas are my husband’s favorite but I get too lazy with all the rolling so one pot meals are perfect! I absolutely loathe doing dishes too — I can’t wait until my kiddos are old enough so they can do them all for me š Lol
Love the awesome and delicious flavors of this one pot meal. This looks so good! Dishes like this are always so GOOD, pinning it to try!
Oh, the ‘pain’ of being without a [working] dishwasher – I hear you! I was in that situation for a few months last year and just the thought of having to clean all of my lunch boxes and dishes made the eating experience a little less enjoyable. Or maybe I’m exaggerating a bit.
Anyway, these enchiladas look amazing and using just one pot makes them even better if that’s possible. I wish we had corn tortillas over here but I figure those small flour ones should work in a pinch, too.
The struggle is real – did I spend too much on groceries? Did I go to the grocery store too many times this week? Why is my oven set to 400 degrees when it’s flippin hot outside?! I love simple skillet meals, especially when there’s tex-mex flavors involved. This would be a great one to make during the busy work week. Because who wants to come home from work and deal with hot ovens during the summer? š
I know! And it doesn’t help that there are like 5 grocery stores within 5 minutes of our house! I made it again last night after a long day of work and it was so nice to have dinner on the table in under 30 minutes! I’m so glad you like this, Julie š
This looks SO good Izzy! Dish washers are fickle, and even though I have one, I still only want to make one pot meals (the less dishes the better…always). š Pinning this to try!
Awh, the dishes. I know…. LOL – Cheeto doesn’t like to get his paws wet. It’s one of my most disliked chores, I think. I’m happy to report, that Rob is a willing participant in doing the dishes! So I love how this dish is a one skillet dish! These remind me of chiliquillas, but they don’t require the oven. So this is really perfect in the Summertime heat! And you know, since I crave Mexican food, this one has me drooling. Delicious my dear and beautifully styled!
Hey Izzy… I made this last night with just a few minor modifications, just using the veggies I had on hand and it was fabulous (I also forgot to remove the tortillas, and added the onions to them)! It was super easy, and the clean up was a snap! It’s packed with flavor, hearty and filling. I made a huge bowl of guac to devour along side. We had leftovers tonight! Thank you my dear!
That is awesome, Traci!! And funny because I made it again last night for dinner too, haha! And these enchiladas with guac sounds perfect!! I’m so glad you guys liked them š
Haha! With a terrible dishwasher backround like that, it’s no wonder that dishes are your worst enemy now! LOL. But these enchiladas?? Um, I’m TOTALLY down with all that one-pot glory! Less time spent cleaning and more time EATING!
I hate doing dishes so I love a one pot meal. This one looks so delicious, I’m ready to dig right in!
YESSSSSS. This is my kind of meal! Especially because it doesn’t require having to use a dishwasher, lol! That would make me feel the exact same way if my mom never let us use the dishwasher, haha! Actually, I use the dishwasher all of the time but I still wash pots and pans and large bowls by hand. So I guess no matter what I will always hate doing the dishes!
But delicious meals like this make it easy to solve that problem. This looks amazing!!
I am totally loving this. One pot for the win! We actually didn’t have a dishwasher at all when we were growing up, and the hubs and I didn’t have one until a few years after we were married. I’m totally spoiled now, but anytime we got to my parent’s house for holidays and I get guilted into doing the dishes I think I should just buy them a dishwasher! Lol
I so know how you feel, my parents did not get a dishwasher until all of us moved out! Such a horrible thing to endure haha. I love easy dinners that just use one pot, this looks delicious!
I’m so OCD that I wash the dishes before they go in the dishwasher! Hate the idea of dirty dishes sitting around – even is they are in the dishwasher. But I love this Izzy – especially since you don’t have to turn on the oven – keeping the heat down in the kitchen – it’s going to high 90s all week here. This looks like such a fun recipe and I love that it’s packed with veggies.
What a beautiful looking meal. One pot dinners are always popular in our house, as both my husband and I HATE washing up.
Thanks Dannii! Doing dishes is the worst!!
Oh yeah, this looks so yummy and SO easy! I love one pot meals! Especially healthy ones packed with veggies like this!
Thanks Jess! You might even be able to trick your hubby into enjoying this even though there is no meat!
These can not be any easier to make! Perfect! Love the flavors, will definitely try them! Pinned!
Thanks Mira! Easy and delicious is my new dinner mantra š
You’ve certainly had lots of ups and downs in your relationship with dishwashers š Love this one pot meal- delicious- pinning!
Do you add the tortilla chips back in at step one it step two? It doesn’t say!
Thank you so much for noticing that, Laura!! I have just added it into the recipe! You add the tortillas back in at the same time you add the cup of shredded cheese š
Our dishes basically pile up because neither Josh nor I are willing to do them. Even unloading the dishwasher is the worst task in the world, though in college I bought a portable dishwasher on Craigslist just so that I wouldn’t have to live in an apartment without one ($60 well spent). This looks SO good and I love that I’ll just have one pan and a cutting board to wash. I’d say I can handle that, but hopefully Josh will wash them instead š
ours do too, Kelly!! Until I can’t take it anymore and then I usually break down and do them! Or really, until I need a spoon and they are all dirty, lol!
I love finding new one pot meal to try out! They totally make up for all of those meals that took way too much time and money to make. These enchiladas look perfect, Izzy! Love the gorgeous colors and flavor!
Thank you Gayle! It is even less dishes to do if you eat the dinner right out of skillet, haha š
LOL Have you been watching me? Great recipe – easy to make, healthy, pretty and yummy. Thanks!
Haha, glad you liked it!