Vegetarian Skillet Enchiladas
These vegetarian skillet enchiladas are loaded with fresh veggies, crispy tortillas strips, and melty cheese. It's an easy and healthier weeknight meal that everyone will love, and it's ready in under an hour!
Serve these summer skillet enchiladas with a side of easy guacamole and a refreshing watermelon margarita.
Skip the stuffing and baking; this one-pot, no-fuss version of enchiladas is perfect for busy weeknights. Lots of fresh, crispy summer vegetables are tossed in a homemade red enchilada sauce making them healthy, too!
You can easily make them gluten-free by using an all-purpose gluten-free flour blend in the sauce, and corn tortillas instead of flour.
Serve this easy-to-make meal on their own or with your favorite Mexican-style side for a weeknight meal that everyone will enjoy!
How to make summer skillet enchiladas
We love this no-fuss version of vegetarian enchiladas because it has all the same taste and texture without the rolling and baking. Here's how to make enchiladas in a skillet in a few simple steps:
- Start by making the sauce. In a small pot, stir together the oil and flour, letting it bubble for a minute. Then, add the rest of the enchilada sauce ingredients and let it all simmer until it thickens.
- While the sauce is cooking, make the tortilla strips. Toast them in a skillet until nice and crisp.
- Next, cook the mushrooms until brown, followed by the onion, garlic, carrots, zucchini, and bell pepper. Lastly, add the corn and let it heat through.
- Tuck in about half of the tortilla strips to the veggie mix, pour in the enchilada sauce, and then stir everything gently together.
- Add the rest of the tortilla strips to the top, pressing them down into the sauce. Sprinkle it all with cheese, cover with a lid, and simmer on low until the cheese is bubbly. Top with garnishings (if using) and enjoy!
Full recipe instructions are in the recipe card below
Here's what you'll need for the red enchilada sauce:
- Oil – any neutral-tasting oil like avocado or olive oil.
- Flour – we use all-purpose flour for thickening the sauce.
- Crushed tomatoes – fire-roasted tomatoes are a bit sweeter and would taste especially great in this recipe.
- Seasonings – chili powder, pureed chipotle peppers, cumin, oregano, and brown sugar.
- Sea salt – as a flavor enhancer and to make all the flavors come together.
Here's everything you'll need for the skillet enchiladas:
- Avocado oil – or another neutral-tasting oil like olive works, too.
- Tortillas – we use 8″ flour tortillas but you could use corn as well.
- Onion + garlic – for flavor and seasoning.
- Veggies – mushrooms, carrots, zucchini, bell pepper, and corn.
- Cheddar cheese – a sharp, grated cheddar cheese.
- For serving – avocado, cilantro, sour cream, and limes.
Yes, you could save yourself some time and use a store-bought enchilada sauce.
The texture will change because the tortillas will soften after they're refrigerated, but don't worry, it's still super delicious. Any leftovers will keep in an air-tight container for up to 5 days.
How to serve skillet enchiladas
This one-pot meal is complete on its own but we like to serve it with some extra guacamole like this easy guacamole or corn guacamole.
For a heartier meal, serve it with a family-style side like our spicy Mexican rice or vegetarian tortilla soup.
Don't forget to mix yourself a margarita to wash it down. This summer watermelon margarita and this fresh pineapple margarita with sweet and spicy rim salt are ultra-refreshing!
Popular enchilada recipes
Vegetarian Skillet Enchiladas
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons oil
- 2 tablespoons all-purpose flour, gluten-free, if needed
- 14 ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
- Sea salt, to taste
- 2 tablespoons avocado oil, divided
- 8 8-inch flour tortillas, cut into strips (sub corn tortillas for gluten-free)
- 2 cups small button mushrooms, quartered
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 2 cups corn kernels, thawed if frozen
- 1 ½ cups grated sharp cheddar cheese
- Avocado, cilantro, sour cream, limes, to serve
- Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times.2 tablespoons oil, 2 tablespoons all-purpose flour, 14 ounce can crushed tomatoes, 1 tablespoon chili powder, 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar, Sea salt
- While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet.8 8-inch flour tortillas
- Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through.2 cups small button mushrooms, 1 medium onion, 3 cloves garlic, 2 medium carrots, 1 medium zucchini, 1 medium bell pepper, 2 cups corn kernels
- Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together.1 ½ cups grated sharp cheddar cheese
- Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes.Avocado, cilantro, sour cream, limes
I made this last night and I was so delighted by the taste and how quickly it came together! I did make some changes to suit my pantry, but will definitely be adding this to my rotation.
The next time I make this I’ll add the crispy tortilla chips to individual servings. I had it again tonight and the flavors were amazing, but the tortillas that didn’t fully crisp up turned to mush.
Delicious! Added chickpeas and black beans for more protein. Also added extra chipotle peppers for more spice. It didn’t need any adjustments though, it was amazing. We will be making this again!
So happy to hear it was a hit!!
Delicious! Love this recipe, and not having to roll individual tortillas. It’s full of veggies and nutrients! I added in some shredded chicken, and it turned out great. With the chicken you definitely get about 6+ portions. Although now I have the rest of the can of the chile peppers I need to figure out what to do with, there so spicy! I tried one right out of the can and that was a mistake lol!
You’re brave to try one out of the can! So happy that you survived that to try the recipe!
this recipe is absolutely amazing! Could not have enjoyed it any more:) SO DELICIOUS. I found it by chance when looking for something new to try, have never even had enchiladas before and this was just amazing. THANK-YOU.
That makes me so happy to hear! Hooray!
This recipe TASTES great, but chefs beware: this meal takes twice as long to make as the recipe suggests and it is NOT a one-pot meal. You WILL need to make the sauce separately from the rest of the recipe. Additionally, my mouth was watering at the photo but sadly, I realized after finishing the recipe that the ingredient list (which I used while doing my shopping) does not include avocados, cilantro, limes, or sour cream, so I didn’t purchase these items and was quite disappointed when I plated this 75-minute meal and realized they were missing (but which are clearly present in the photo). Definitely a yummy dinner but it was much more time than I hoped to spend on a weeknight dinner and lacked the accompaniments that drew me to the recipe in the first place.
I’m happy you liked the way the enchiladas tasted but sorry to hear you had some disappointments. I’ve updated the recipe to include the extras I have on top on the photos. 🙂
This recipe was so good. I have never had homemade enchilada sauce before and now I can never go back. We also used corn tortillas strips and those with the homemade sauce made the whole recipe. Even my food critic husband loved it and helped me cook it! This is bookmarked!
Hooray! I’m so happy to hear you liked the recipe! Homemade enchilada sauce really is the best, isn’t it? 🙂