Absolutely dreamy, melty, and crunchy in all the best ways. This Tortilla Chip Enchilada Skillet for Any Night delivers bold enchilada flavor with crispy chips and gooey cheese in one pan.

Think weeknight magic: savory beef, smoky spices, tangy red sauce, and a cascade of tortilla chips that soften at the edges but stay satisfyingly crunchy on top. It is fast, unfussy, and wildly comforting.

This is the must-try one-pan dinner when you want big flavor with minimal effort. Perfect for busy weeknights, casual game nights, or anytime you want a crowd-pleaser without turning on the oven for an hour.

It was inspired by lazy-night chilaquiles cravings and our love for skillet enchiladas. Same cozy vibes, twice the crunch.

Delicious Tortilla Chip Enchilada Skillet for Any Night recipe

Why You'll Love This Recipe

One pan, 40 minutes for a full, flavor-packed dinner with easy cleanup
Crispy meets saucy texture that hits every comfort-food note without getting soggy
Flexible and forgiving so you can swap proteins, spice levels, and toppings
Family-friendly flavors with easy ways to make it mild or spicy
Budget-smart pantry ingredients that stretch to feed a hungry crew

Key Ingredients for Tortilla Chip Enchilada Skillet for Any Night

See recipe card below for full list of measurements, ingredients, and instructions.

Tortilla Chips

These bring irresistible crunch and act like quick-cook tortillas that soak up the sauce at the edges. Choose sturdy, restaurant-style corn chips so they do not disintegrate. Lightly crush large chips for easier scooping. Baked chips work, but you will lose a touch of richness. You can also swap in cut corn tortillas toasted in a skillet for a heartier bite.

Enchilada Sauce

This is the flavor backbone, adding chili warmth, tang, and savory depth. Use your favorite mild or medium red enchilada sauce and check salt levels if using canned. Homemade sauce is fantastic if you have it. A smooth salsa roja or ranchera can stand in, but the result will be slightly brighter and less silky.

Ground Beef

Beef adds richness and a satisfying chew that stands up to the sauce and chips. Use 85 to 90 percent lean so you get flavor without excess grease. Swap in ground turkey or chicken for a lighter skillet, or use shredded rotisserie chicken for a shortcut. Plant-based crumbles work well too, though you may need a splash of oil.

Black Beans and Corn

Beans bring protein and creaminess, while corn adds pop and sweetness that balances the chili and cheese. Canned or cooked-from-dry beans both work; rinse canned beans to control salt. Frozen corn goes in straight from the bag. Pinto beans are a great alternative and give a slightly earthier flavor.

Melting Cheese

A good melt is key to that swoon-worthy finish. Monterey Jack, pepper Jack, or a Mexican blend are perfect for stretch and flavor. Shred your own for the best melt. Oaxaca or Chihuahua cheese make it extra luxurious. Cheddar works too, though it will be a bit oilier.

Tortilla Chip Enchilada Skillet for Any Night cooking process

Instructions for Tortilla Chip Enchilada Skillet for Any Night

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep

Set your oven rack 6 inches from the broiler and turn the broiler to high. This quick finish melts the cheese and crisps the top chips. Gather and measure all ingredients so the skillet comes together fast.

Brown the Beef

Heat olive oil in a large oven-safe skillet over medium-high. Add the ground beef and cook, breaking it up, until browned with little pink remaining, 5 to 6 minutes. Spoon off excess fat if needed. Season with a pinch of salt.

Soften the Veggies and Bloom Spices

Add onion and bell pepper to the skillet. Cook, stirring, until softened and lightly golden, 3 to 4 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook 30 seconds until fragrant so the spices bloom.

Simmer the Enchilada Base

Pour in enchilada sauce and broth, then add black beans and corn. Stir to combine and bring to a gentle simmer. Reduce heat to medium and cook 3 to 4 minutes to marry the flavors. Taste and adjust salt as needed.

Fold in the Chips

Remove the skillet from heat. Gently fold in the tortilla chips so some get coated and some stay on top for crunch. Do not stir too aggressively or the chips will break down.

Melt the Cheese

Sprinkle cheese evenly over the skillet. Broil 2 to 3 minutes, watching closely, until the cheese is melted and bubbly and the exposed chips are toasty at the tips.

Garnish and Serve

Top with green onions, cilantro, and jalapeño if using. Serve right away with lime wedges for squeezing and your favorite toppings like avocado, sour cream, or cotija.

Recipe Variations

Give It a Kick

Use medium or hot enchilada sauce and add 1 minced chipotle in adobo to the simmering sauce. Pepper Jack cheese and a few pickled jalapeños on top crank up the heat in a balanced way.

Veggie-Only Option

Skip the meat and add an extra can of beans or 2 cups sautéed vegetables like zucchini, mushrooms, or spinach. Use vegetable broth and keep the rest as written for a hearty vegetarian skillet.

Chicken Verde Switch

Swap ground beef for 3 cups shredded rotisserie chicken and use salsa verde or green enchilada sauce. Monterey Jack or Oaxaca cheese shines here. Finish with a handful of fresh cilantro and a drizzle of Mexican crema.

Gluten-Free Friendly

Choose certified gluten-free tortilla chips and a gluten-free enchilada sauce. Many canned sauces contain thickeners, so double-check labels. Everything else in the recipe is naturally gluten-free.

Lighter Turkey Skillet

Use 93 percent lean ground turkey and reduce cheese to 1 cup. Add a tablespoon of olive oil when browning turkey to prevent sticking and keep the skillet juicy.

Serving Suggestions

Pair this skillet with a crisp chopped salad with lime-cilantro vinaigrette, quick cilantro-lime rice, or warm refried beans. For garnish, offer lime wedges, sliced radishes, extra cilantro, sour cream, and crumbled cotija so everyone can customize their bowl.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The chips will soften, giving cozy chilaquiles vibes. Reheat in a skillet over medium heat with a splash of broth until hot, 5 to 7 minutes, or microwave in 45-second bursts, stirring between bursts. Freezing is not recommended once the chips are mixed in, but you can freeze the saucy beef-bean base without chips and cheese for up to 2 months. Thaw overnight, reheat, then add chips and cheese just before serving.

Frequently Asked Questions About Tortilla Chip Enchilada Skillet for Any Night (FAQ)

Q: What kind of tortilla chips work best for this skillet?

A: Use sturdy, restaurant-style corn chips. Thin, ultra-light chips tend to disintegrate. Lightly crush large chips so they fold into the sauce without losing crunch.

Q: Can I make this ahead of time?

A: You can make the saucy beef-bean base 2 days ahead and refrigerate. When ready to eat, reheat the base, fold in chips, add cheese, and broil. Do not add chips ahead or they will soften.

Q: How do I keep the chips from getting soggy?

A: Fold the chips in off the heat and broil right away. Leave a layer of chips on top to toast. Serve immediately for the best crunchy-saucy contrast.

Q: Can I use chicken or turkey instead of beef?

A: Yes. Ground turkey or chicken cooks the same way. Shredded rotisserie chicken is a fast swap too. Season generously and proceed with the recipe.

This skillet is everything you crave on a busy night: bold, saucy, cheesy, and satisfyingly crunchy. Give it a try, make it your own with the toppings you love, and come back to leave a rating and a comment to share how it went.