Description

This White Bean Enchilada Skillet is a delicious and easy one-pan meal inspired by classic enchiladas. It features vibrant poblano peppers, sweet corn, creamy cannellini beans, and tangy green enchilada sauce baked right into the skillet with corn tortillas and topped with sharp white cheddar cheese. The dish is fast to prepare and perfect for a satisfying weeknight dinner, finished off with fresh radishes, cilantro, pickled jalapeños, and a dollop of sour cream for added flavor.

Ingredients

Vegetables and Aromatics

2 tablespoons extra-virgin olive oil
2 poblano peppers, sliced (about 2 cups)
1 small yellow onion, chopped (about 1 cup)
1 cup fresh or thawed frozen corn kernels
4 cloves garlic, minced (1½ tablespoons)

Spices

1½ teaspoons smoked paprika
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon salt

Beans and Sauce

1 (15-ounce) can no-salt-added cannellini beans, rinsed
1 (15-ounce) can green enchilada sauce

Other Ingredients

6 (6-inch) yellow corn tortillas, cut into 1-inch-thick strips
1 cup shredded extra-sharp white Cheddar cheese
2 tablespoons thinly sliced radishes
2 tablespoons cilantro leaves
1 tablespoon pickled jalapeño slices (optional)
⅓ cup sour cream

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Instructions

Preheat Oven: Preheat your oven to broil and position the oven rack approximately 5 inches from the heat source to prepare for finishing the dish under high heat.
Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a 10-inch broiler-safe skillet over medium heat. Add the sliced poblano peppers, chopped yellow onion, and corn kernels. Cook while stirring occasionally until the vegetables are softened, about 10 minutes.
Add Garlic: Stir in the minced garlic and continue cooking, stirring constantly, until fragrant—this should take about 1 minute. Then remove the skillet from the heat.
Combine Spices and Beans: Stir in smoked paprika, ground coriander, ground cumin, salt, rinsed cannellini beans, and the green enchilada sauce until the mixture is well combined.
Add Tortillas: Fold in the strips of corn tortillas gently, ensuring they are evenly coated and distributed throughout the skillet filling.
Top with Cheese and Broil: Sprinkle shredded extra-sharp white cheddar cheese evenly over the skillet. Place the skillet in the oven and broil until the cheese is melted and bubbly, approximately 3 minutes. Watch closely to avoid burning.
Garnish and Serve: Remove the skillet from the oven. Top with thinly sliced radishes, fresh cilantro leaves, and pickled jalapeño slices if using. Serve with a generous dollop of sour cream on the side or on top for added creaminess.

Notes

This recipe can be customized by swapping green enchilada sauce for red enchilada sauce to vary the flavor.
Use a broiler-safe skillet to allow you to finish the cheese under the broiler without needing to transfer the ingredients to a baking dish.
For a spicier version, add more pickled jalapeños or fresh chili slices.
The recipe is naturally gluten-free as it uses yellow corn tortillas, but always check your tortillas to confirm.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.