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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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!
- 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
- 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.