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!
Looking For More Vegetarian Mexican-Inspired Dishes?
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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
Hi! Can this be made in a cooking pot over a campfire instead of on a skillet? TY!
Definitely!!
A cup of cheese… lol
These have become a staple in our house and the kids like them too! Love that you can mix up ingredients also. I rarely rate recipes but this one deserves it!
These were awesome!!!! And easy to do too. Even my husband who hates vegetables liked this recipe. I used plain taco chips instead of tortillas because I already had them. I’m taking this to our monthly Euchre Party as a dip and will use taco chips. I’m sure it will be a huge hit. Thanks so much for sharing Izzy.
I Love that idea!!!
Omg I don’t rate a lot of recipes but this was a big hit! We topped with cilantro, green onion and sour cream; and had to make an enchilada sauce in a pinch (not as hard as expected!). This will definitely be a ‘save’ and make repeatedly recipe!
That’s so nice to hear!! Glad you guys enjoyed it!
Made this today for our main meal & served a smallish green salad alongside.
Pretty solid Tex-Mex comfort-food!
To save on oily mess, and fat calories, I changed to using air-fryer to cook the tortilla pieces.
Next time we make this, I want to tweak the spices a little bit, too — maybe add chile powder? maybe ground coriander?
Also — BE SURE — to use a big pan!
Forgot to mention — we’re planning to scramble some eggs & use these leftovers in breakfast tacos tomorrow,
Yumm
yum!!
I’m so glad you enjoyed it!!
Izzy, I have made this dish so many times and it’s always delicious! I really use whatever veggies I want to finish off, So easy and everyone loves it. I may have commented before, but I had to tell you again! This time, I made a pico de gallo with fresh tomatoes and whipped up some guac. Perfection! Thank you!
That is so nice to hear!! It’s one of my favorites too 🙂
Love love love!!!! Def trying others recipes… thanks so much!!!
So glad you enjoyed it!!
What kind of cheese did you use?
I think I used Monterey jack for this recipe, but any cheese would work!
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 🙂
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 🙂 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 🙂
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 🙂
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! 🙂
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! 🙂
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!!!
Hi Izzy, thanks for this recipe. I am not too familiar with Mexican food but I want to make this dish for book club get together this month and was wondering what could be good accompanying dishes for this? please could you advise when you have time, thanks a mill x
Hi Cheron! A few sides I can think that would go well with this would be salad, chips and salsa, spanish rice, or a Mexican style slaw 🙂
Just made this tonight and it was a big hit with my husband and kids. Husband was very skeptical until he tasted it. I left out the corn and added sauteed chicken breast. Also threw in tortilla chips instead of frying my own corn tortillas. Served with green onions, sour cream, guacamole, and sliced olives as optional toppings on the side. Thanks for sharing!!
Hi Mona! I’m so glad to hear you and your family liked it! I love all of your topping choices! 🙂
Found your recipe on Yummly and just made this tonight! It was a major hit! Only thing I did different was add a little ground beef. De-lic-iouso!!!
Thanks so much for your comment, Monica! I’m so glad you enjoyed it! 🙂
OMG gotta love that back story Isadora, lol…the fact that your landlord put in a dishwasher for you but then it broke, TWICE – was an omen for sure! Your mother was definitely teaching a lesson; it wasn’t meant for you to have a dishwasher lol – love it. Great looking recipe; can’t wait to try – and great suggestions by some folks – and I indeed love a man who can cook as well – now if I can just find one, LOL…beautiful website as well:)
Thanks so much!! Thankfully I have a dishwasher that works these days, haha! Although I’m not sure it cleans the dishes as well as I could clean them by hand!
I hope you love this recipe 🙂
Issy, this is my new favorite meal! I used green enchilada sauce, and otherwise followed the recipe. Then I ate it for 4 meals in a row. Billy had some of it, but couldn’t keep up with me on this one. Thanks!
Sho
Yah!! I’ve been wanting to make enchiladas with green enchilada sauce! I will have to try that next time! Also, I just made another version of this with black beans and sweet potatoes and I ate it every meal for about a week! So glad you liked it! xoxo!
I made this last night! I doubled the spices, added 1 tsp of ground coriander, like commenter above suggested (thank you for the tip!). I had to use frozen corn, but it worked out well (it’s not summer, but I’m in a summer mood!). I used way better black bean chips instead of the corn tortilla. We’re staying in a hotel so I thought this would be a better option. It turned out really well, and I recommend it for
anyone who would like to simplify things! For the enchilada sauce, I just added my favorite
salsa until it reached the 1&1/2 cup line. I didn’t
add any salt! The cheese made it just right.
Other than that, I followed the recipe exactly.
Thank you so much for this wonderful recipe, it
turned out perfectly. I will be making this one
again! Perfect one skillet recipe for traveling!
Hi Spencer, that is so great to hear that it was easy to make and that you enjoyed it! I’m also loving all your variations especially using salsa as enchilada sauce! That sounds so good!
Wow! I made this dish tonight for dinner and everyone liked it so much that they each had seconds. Thank you for sharing this recipe. No one even missed the meat! 🙂
Yah! That is so great to hear! It’s one of my favorites too 🙂
First, a fabulous vegetarian recipe. Here are some other remarks. The total calorie count can be reduces by spraying the corn tortillas with olive oil and oven baking them. If you don’t like that then fry the tortillas whole and cut them up afterwards. I think the next time I make this, I will simply add blue corn or regular tortilla chips in the recipe at the prescribed time (and on the side). Next: double the spices. Double all of them. Double the garlic. Also, add ground coriander to the mix (trust me). Next again, Cans of enchilada sauce come in 10 ounces. Unwilling to open a second can for two ounces to satisfy the 1 1/2 cup (12 oz.) call in the recipe, I added a couple of ounces of spice tomato juice and that worked out fine. You can choose between mild or spice enchilada sauce. Finally, while this is a great entree, you could also serve this as a fantastic dip at a party with chips on the side. Leftovers tonight (reheated in the microwave) with chips were super. So you can make it at least a day prior. In sum, an amazing recipe BUT be bold and take to the next level.
Hi Chip! Thanks so much for the thoughtful comment! I love the idea of throwing some corn chips in rather than cooking the tortillas beforehand. I might have to try that next time! I have no doubt that it tastes really good with extra spices too! I’m so glad you enjoyed this recipe 🙂
Hi Izzy! Yes, there’s a guy who is the cook in the house, and I think this looks like a great and easy recipe. How do you think it would work if instead of making your own corn chips, I would use a ready made corn chip, and cut out the salt. After getting up at 5 AM I’m just looking at ways to make things easier, and still honor the recipe and the time you took to develop the recipe. If you think this would work, do you have any idea how much to use? From what I can find out Frito is gluten free. I know sounds crazy, but it’s a continuing argument between my 80 year old mother who will change a recipe with out at least trying it once the way it was written, and me.
Hi Bob! I love a man who can cook! I think this recipe would turn out great if you used regular chips. When I make my recipe the tortilla doesn’t get super crispy like a chip, I just toast it up a little bit so it will hold up well once combined with the enchilada sauce. But, if you wanted to just crumble a few handfuls of corn chips into the skillet instead of the tortillas I think it would still be good! I would cook it until you get the desired crispyness/softness of the tortilla chips. I am much like your mother and hate following recipes 🙂
This recipe did not turn out at all. The corn tortilla strips shredded up instead of getting crispy and when I added everything together it turned into a mushy soup.
I’m so disappointed. Guess we will be eating out tonight. 🙁
Hi Wendy, I’m so sorry the recipe didn’t turn out for you. I was aiming for the tortilla strips to have the same texture as the tortillas in enchiladas, so it is ok if they didn’t get crispy. I’m sorry it turned into a mushy soup, maybe the ratio of vegetables and beans to enchiladas sauce was off a bit? Again, sorry it didn’t turn out for you 🙁
love your site…so pretty and yummy. Following 🙂
Thank you so much, Irina!! 🙂
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 😉 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? 🙂
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 🙂
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). 🙂 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 🙂
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 🙂
You’ve certainly had lots of ups and downs in your relationship with dishwashers 🙂 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 🙂
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 😉
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 🙂
LOL Have you been watching me? Great recipe – easy to make, healthy, pretty and yummy. Thanks!
Haha, glad you liked it!