Skillet Enchiladas
with butternut squash / kale / black beans
Skip the steps involved in classic enchiladas by combining all of the ingredients in a single skillet. To make the dish even more weeknight friendly, everything comes together on the stovetop with a quick finish under the broiler to get a crisp, cheesy topping.
Tags
Ingredients
Skillet Enchiladas:
- Onions, red - 1/4, diced
- Tortillas, flour and taco-sized - 6, chopped into bite-sized pieces
- Squash, butternut - 1 lb, peeled and cubed
- Kale, large leaves - 2, stems discarded and leaves chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Cilantro, fresh - 3 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Enchilada sauce, mild red (10 oz / 295 mL can) - 2 cans
- Cheese, monterey jack (sub cheddar) - 6 oz, shredded
- Sour cream, for serving - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
508
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
29mg
10%
Just a moment...
Sodium
1137mg
47%
Just a moment...
Total Carbohydrate
66g
22%
Just a moment...
Dietary Fiber
9g
37%
Just a moment...
Sugars
10g
Just a moment...
Protein
25g
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Prep
- Onions / Tortillas - Prep as directed. (Can be done up to 5 days ahead)
- Squash / Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
- Beans - Drain and rinse.
- Cilantro - Chop cilantro.
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Make
- Turn on the oven’s broiler.
- Place squash cubes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 2 minutes.
- Heat large oven-safe skillet over medium-high heat. Add oil and to hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, chopped tortillas, beans, squash and half the cheese to the skillet. Gently stir to combine. Top with remaining half the cheese.
- Place skillet under the broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
- Divide enchiladas between serving bowls and top with sour cream and cilantro. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
508
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
29mg
10%
Just a moment...
Sodium
1137mg
47%
Just a moment...
Total Carbohydrate
66g
22%
Just a moment...
Dietary Fiber
9g
37%
Just a moment...
Sugars
10g
Just a moment...
Protein
25g
Just a moment...
Reviews
Ratings
129 reviews
Cooked without tortilla for lower carb, can add crunchy tortilla chips to bottom of a bowl if you really need it them scoop the enchilada mix on top. Great with some avocado on the side!
0 HelpfulTasty enough, and pretty easy, but kind of bland. Next time I'd add some spices and use medium enchilada sauce. Added some sriracha to the second bowl and it was LOTS better.
0 HelpfulGreat and easy. Now I just need to find an enchilada sauce my husband likes better and this recipe is a keeper.
0 HelpfulI never knew what was in enchilada sauce before! Cooked the sauce down more and skipped the cauliflower rice.
0 Helpful