If you love enchiladas but don’t like rolling them this Lazy Girl (or Guy!) Enchilada Skillet is the recipe for you!
So, you made the Quick & Easy Enchilada Sauce from last week. Right? Even if you didn’t and you are using store-bought enchilada sauce this skillet dinner is going to be delish!
We start this little lovely by roasting some sliced zucchini, onions and yellow bell peppers in a scorching hot oven. Preheat your oven to 425°. We need the oven super hot to roast the vegetables, so they get soft, a bit charred, and caramelized. Line a large cookie sheet with aluminum foil. The foil is totally optional. I do it because, well, this is called Lazy Girl Enchilada Skillet and I figure with a recipe title like that I better make this easy! By lining the cookie sheet with foil, after the veggies are finished roasting you can crinkle up the foil and toss it in the trash, and it’s one less dish that you have to wash! I love that!
Pop the veggies into the hot oven and let them roast for 30-40 minutes. While the veggies are roasting you can shred the cheese, make the Enchilada Sauce, and prepare the optional garnishes.
What am I going to need to make Lazy Girl (or Guy) Enchilada Skillet?
- Six 7-inch flour tortillas
- Enchilada Sauce
- Shredded Cheddar Cheese
- Roasted Vegetables~ We used Zucchini, Onions & Yellow Bell Peppers
- Chopped Cooked Chicken, or if you prefer, more roasted vegetables instead!
- Olive Oil, for roasting the veggies
- Kosher Salt, for sprinkling on the veggies before roasting
- Garnishes are lovely but totally optional! May I suggest sliced black olives, toasted pumpkin seeds, chopped cilantro, sour cream and/or avocado slices
Once your vegetables are roasted, it’s time to assemble the skillet! Grab a 10-inch cast-iron skillet. Get your flour tortillas, chicken, vegetables, shredded cheese, and enchilada sauce and let’s build this baby!
This skillet dinner is built with layers
- pour a half cup of enchilada sauce in the bottom of the skillet
- place three flour tortillas, in an overlapping pattern, on top of the sauce
- top the flour tortillas with the roasted vegetables, cooked chopped chicken, and a cup of the shredded cheddar cheese
- place the remaining three flour tortillas in an overlapping pattern over the filling
- pour a cup (or more, if you like) of the enchilada sauce over the top and sprinkle the remaining half cup of shredded cheddar cheese over it.
- We topped our enchilada skillet with sliced black olives before baking it. If you are not a fan of black olives, omit them!
Lower the oven temperature to 375°. Place the assembled skillet in the oven and bake for 25-30 minutes. When the enchilada skillet is nice and bubbly and the edges of the tortillas are a bit toasted it’s time to take it out of the oven! The key to serving this skillet is to let it rest for at least 5 minutes before you slice it into wedges. The enchilada skillet needs a few minutes to firm up so it’s easier to transfer the wedges to serving plates.
You will have leftover enchilada sauce if you made our Quick & Easy Enchilada Sauce. Go ahead and freeze it (in a freezer-safe jar) for next time you make Lazy Girl (or Guy!)Enchilada Skillet!
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Lazy Girl (or Guy!) Enchilada Skillet has all the delicious flavors of traditional rolled enchiladas without all the work!
Six 7-inch Flour Tortillas
1 and 1/2 cups chopped cooked chicken breast
1 and 1/2 cups shredded cheddar cheese, divided
1 medium zucchini, sliced into 1/2“-thick disks and halved into half moons
1 medium yellow onion, sliced into rings and halved into half moons
1 yellow bell pepper, chopped into large pieces
1 Tbsp + 1 tsp extra virgin olive oil
kosher salt, for sprinkling on veggies before roasting
Sliced black olives, for garnishing before baking
thinly sliced avocado
roasted and salted pepitas
Preheat the oven to 425 degrees. Line a large cookie sheet with aluminum foil. Set aside.
In a large bowl combine the vegetables and oil. Toss to coat the vegetables with oil either with your clean hands or a silicone spatula. Dump the oil coated veggies onto the lined cookie sheet. Roast the vegetables in the preheated oven for 30-40 minutes. Rotate the cookie sheet halfway through the roasting time so that the front of the sheet now faces the back of the oven. When vegetables are cooked to the desired color (either light brown or a darker caramelized brown) remove the cookie sheet from the oven and set aside. Lower the oven temperature to 375 degrees.
Pour 1/2 cup of the enchilada sauce into the bottom of a 10-inch cast iron skillet (or any round baking vessel that is 10″ in diameter and has a couple of inches of depth). Place three of the flour tortillas on top of the sauce. It’s okay if the tortillas hang over the edge a bit, it actually creates some crispy edges! Layer the veggies, chicken and one cup of the shredded cheese over the tortilla “crust”. Place the remaining three tortillas over the fillings in an overlapping pattern. Pour one cup of the enchilada sauce over the top and sprinkle with the remaining 1/2 cup of the cheddar cheese. Top with sliced black olives, if desired.
Place the skillet in the 375-degree oven for 25-30 minutes, or till hot and bubbly and the edges of the tortillas are browned. Remove the skillet from the oven.
Garnish with freshly chopped cilantro, avocado slices & toasted pumpkin seeds
Let the skillet cool for 5 minutes before cutting into wedges and serving.
Feel free to use your favorite combination of roasted vegetables
Vegetarian? Omit the chopped cooked chicken with more roasted veggies
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Keywords: enchilada skillet mexican