Close-up of Enchilada Skillet, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Enchilada Skillet

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 to 8 servings
There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.


To Serve:


  1. Preheat the oven to 450 degrees F.
  2. Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
  3. Bake until the cheese has melted, 15 to 18 minutes.
  4. Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.