One Skillet Beef and Cheese Enchiladas

These enchiladas are so much fun because everything is made in the same skillet. Not only the filling and the sauce, but the enchiladas are baked in the skillet, too! They are the best enchiladas I’ve ever had!



For the enchiladas:

  • 1 pound lean ground beef
  • 1/2 onion, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 8 flour tortillas (the 6 inch size used for soft tacos)
  • 8 oz bag of Mexican blend cheese (2 cups)

For the sauce:

  • 3 tablespoons vegetable oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon sugar
  • 2 cups chicken stock


  1. Preheat your oven to 375 degrees.
  2. In a skillet (I used a 12 inch cast iron) over medium high heat, add your ground beef and onions. Season with salt and pepper.
  3. Cook until the beef has browned and the onions have softened. When close to finished, add your spices (1/2 teaspoon each of chili powder, cumin, garlic powder, onion powder, and paprika) and 1/4 cup of water. Cook for about a minute until the water has cooked down. Remove the beef mixture to a bowl.
  4. In the same pan, add your flour and oil. Whisk together and add your tomato paste and spices (1 tablespoon chili powder, 1 1/2 teaspoons cumin, and 1/2 teaspoon each of garlic powder, onion powder, and paprika) along with a bit of salt and pepper. Let this cook for a minute or so and then whisk in your chicken stock, cocoa powder, and sugar.
  5. Let the sauce simmer until it has thickened, which shouldn’t take long – probably less than 10 minutes.
  6. When the sauce is finished, season to taste with salt and pepper, and remove 1 1/2 cups of the sauce from the pan. Set the sauce aside.
  7. Add 1/4 cup of your set aside sauce to your beef mixture and stir to combine. Season the beef mixture to taste with salt and pepper.
  8. Lay out 8 tortillas. Add about 3 tablespoons of meat to each tortilla and about 2 tablespoons of cheese. Roll up each enchilada tightly and place in your skillet. I was able to fit 8 rolled up enchiladas perfectly in my 12 inch skillet.
  9. Pour the remaining set aside sauce over the enchiladas and sprinkle the remaining cheese over top.
  10. Bake for 20 minutes. Broil for an additional few minutes if you want the cheese to get a little bit brown.
  11. Optional: top with sour cream and cilantro.


I wasn’t super convinced that I loved this sauce when I tried it before baking, but by the time it is done baking in the oven, the sauce is to die for!