Enchilada skillet

Enchilada-Inspired Skillet

Quick and easy enchilada flavor without the tortillas or mess. Use leftover chicken, turkey or beef and this one skillet dinner is ready in no time!

Cook Time:

20 min



Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest


  • 2 Tablespoons vegetable oil
  • 1 Package Simply Potatoes Southwest Style Hash Browns
  • 1/2 Cup green bell pepper chopped
  • 10 Ounces canned whole kernel corn drained
  • 1/2 Cup cooked chicken, turkey or roast beef chopped
  • 3/4 Cup enchilada sauce
  • 1 Cup Monterey Jack cheese shredded
  • Sour cream to serve (optional)


  1. Heat oil in a 12-inch nonstick skillet. Add Simply Potatoes Southwest Style Hash Browns and green pepper. Cook Simply Potatoes according to package directions. Stir in corn.
  2. Reduce heat to low; spread mixture to cover bottom of skillet. Top with meat. Drizzle with enchilada sauce. Sprinkle with cheese. Cover; cook until cheese is melted.
  3. To serve; cut into wedges. If desired, serve with sour cream and additional enchilada sauce.
Sunrise icon

Recommended Recipes

Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.