This post may contain affiliate links. Please read our disclosure policy.
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!
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.
Can I use store-bought enchilada sauce?
Yes, you could save yourself some time and use a store-bought enchilada sauce.
How long do leftovers last in the fridge?
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
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
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.