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One Pot Stove Top Enchiladas + Recipe Video

92 Comments 30 Minute Meals, Dinner, Gluten Free, Kid Friendly, One Pot Meals, Vegetarian

These One Pot Stove Top Enchiladas are easy to make and ready in 30 minutes! No oven required! A great way to use up that last basket of summer produce! {gluten free}

Sometimes I get these recipe ideas in my head that end up having so many steps and taking forever to cook.  They usually taste really good, but when all is said and done I think to myself, “was that really worth it?”.  I’ve spent about $50.00 on all the ingredients and I’ve used dirtied up pretty much every single pan in the house.  And I’m now covered in sweat because I’ve turned the oven on and it is 110 degrees outside.

So, I came up with this one pot stove top enchilada recipe to make up for all those other times I used way more than one pot.  And, since you might already have most of these ingredients in the house it doesn’t end up being too pricey either!

Dishes are one of the things I loathe the most when it comes to housework.  Growing up we lived in an apartment that had a dishwasher.  For a reason that I still don’t know the answer to, my mother never once let us use the dishwasher.   We lived in that apartment for 7 years.  I can’t imagine that it was broken for 7 years, so I really have no idea why we couldn’t use it.

One Pot Stove Top Enchiladas Step 1

So, instead of being like a normal person and throwing all the dirty dishes into the dishwasher and just pressing a button to get clean dishes, my mother made my sister and I do the dishes every.single.night.  One night I did them and the next night she did them.

One Pot Stove Top Enchiladas Step 2

My night to do the dishes was the worst night ever!  If she was trying to make us learn a lesson, the only lesson I’ve learned is that if you never want to do the dishes again you should have kids, then they will do them.  Unfortunatey, Cheeto is not too fond of water…

Then, a few years ago my husband and I moved into an apartment that didn’t have a dishwasher.  It was terrible and it made me want to eat out every single night just to avoid having a mountain of dishes to do.  A few months before we moved out our landlord bought us a dishwasher and I was so excited until it broke the second time I used it.  We got it fixed a few weeks later and then it broke again the very next time I used it.

The moral of this story is that dishwashers are fickle and you shouldn’t trust them, but you can always trust an enchilada dish that you can cook on your stovetop!  Especially when it gives you an excuse to eat up all your favorite summer vegetables!

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One Pot Stove Top Enchiladas – Summer Style

★★★★★ 4.4 from 7 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner, Gluten Free
Print Recipe

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
  • 1 clove garlic, minced
  • 3/4 cup fresh corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 1/2 cup grated cheese, divided
  • 1 1/2 cup enchilada sauce
  • Cilantro leaves for topping, if desired

Instructions

  1. 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.
  2. 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.

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Comments

  2. 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 😉

    Reply

    • 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!

      Reply

    • 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 🙂

      Reply

    • Thanks Jess! You might even be able to trick your hubby into enjoying this even though there is no meat!

      Reply

  8. 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.

    Reply

  9. 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!

    Reply

  10. 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

    Reply

  11. 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!!

    Reply

  14. 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!

    Reply

    • 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!

      Reply

      • 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 🙂

        Reply

  15. 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!

    Reply

  16. 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? 🙂

    Reply

    • 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 🙂

      Reply

  17. 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.

    Reply

  19. 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

    Reply

  20. 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.

    Reply

  22. 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. 🙁

    Reply

    • 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 🙁

      Reply

  23. 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.

    Reply

    • 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 🙂

      Reply

  24. 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.

    Reply

    • 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 🙂

      Reply

  25. 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! 🙂

    ★★★★★

    Reply

  26. 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!

    Reply

    • 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!

      Reply

  27. 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

    Reply

    • 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!

      Reply

  28. 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:)

    Reply

    • 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 🙂

      Reply

  29. 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!!!

    Reply

  30. 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!!

    Reply

    • Hi Mona! I’m so glad to hear you and your family liked it! I love all of your topping choices! 🙂

      Reply

  31. 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

    Reply

    • 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 🙂

      Reply

  32. 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!!!

    Reply

  33. 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.

    Reply

  34. 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!

    Reply

  35. 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!

    Reply

    • 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 🙂

      Reply

  36. 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 🙂

    ★★★★★

    Reply

    • 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!

      Reply

  38. 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!

    ★★★★★

    Reply

  39. 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 —–

    ★

    Reply

    • 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.

      Reply

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