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
Topped mine off with avocado and put it all on top of rice. YUM!
Yum! So glad you enjoyed it!
The 2nd step of the recipe does not make sense. You say to cook the corn tortillas, then you cook all the ingredients and THEN after the other ingredients are tender, you ad the corn tortillas back in & stir…..how is that possible? Seems to me you would have the tortillas on the bottom of
the pan. Want to explain that again or change the recipe so it makes more sense? I mean it sounds delicious but —–
I don’t understand what you don’t understand… You crisp up the tortillas, take them out of the pan, cook the veggies, add the corn tortillas back in the pan, along with the rest of the ingredients and then cook for another few minutes. The tortillas all get mixed into the entire pan of food. If you like you can skip the step where you crisp up the tortillas and just add them in when you add in the enchilada sauce.
I made this recently for my family and they loved it. Even my 7 year old daughter who sometimes won’t try things if she thinks they’re spicy. She didn’t love the zucchini in here so I was looking for alternatives. I may try the sweet potato or butternut squash like others did above. Any other ideas? I definitely want to make this again because it was super easy and a fantastic vegetarian dish!
I’m so glad your whole family loved it! I think sweet potato would be good, or even regular potatoes!
What enchilada sauce do you use?
I don’t really have one kind that I use, but the Hatch brand is always pretty good!
Thank you so much for this recipe! It was so easy & quick to make and tastes amazing. I’ve been meal prepping and this reheats wonderfully as well – I put the tortilla crisps and extra cheese in a separate container before reheating so they didn’t get soggy and it held up well until the end of the week. I wouldn’t say it serves 6 because I only got 2 – 3 servings but maybe I just have a big appetite š
I’ve just started doing more meal prep too and it’s so nice!! I’m so glad you enjoyed this recipe, Chelsea! It’s one of my favorites š haha, I tend to have a big appetite too!
I went the lazy route and just used tortilla chips instead of corn tortillas ????
Super yummy!
That is a good idea, I always have tortilla chips laying around! I’m so glad you liked it š
What a great idea! It is like a migas version of enchiladas. For personal taste, I substituted roasted butternut squash for the other types of squash and it was delicious. We also added avocado on top. My 1 year old daughter even ate it (in pieces – first the black beans, then the corn, then the squash…). Thanks for the great idea!
Yes! Exactly like migas! They’re so good! I bet these were amazing with butternut squash! I’m roasting some right now and it smells so good š
Delicious one pot for ‘meatless Monday’ …. gluten free too made with corn tortillas. Served on the table and everyone went back for another scoop! Thankyou!
Yah! That’s great to hear! š
I saw this recipe and I had every ingredient but the squash and zucchini but that didn’t stop me from making this and it was a HUGE success. My family loved it. The only thing I changed (besides the missing ingredients) was adding chicken. Thanks so much for adding a new recipe to my cache.
Yah! So glad you and your family enjoyed them! š
Fixed this recipe tonight and it was delicious! I halved the recipe as it is only myself and husband- although we do like left-overs for lunch the next day. Halving the recipe gives a small left-over… Used all ingredients . Did add a dollop of sour cream on each serving. Love that we can have enchiladas without heating up the house, and that this recipe includes the veggies… excellent!!!