After a long week filled with busy schedules and takeout fatigue, I found the perfect antidote: a vibrant Chorizo & White Bean Enchilada Skillet that brings the flavors of a cozy Mexican kitchen right to my table. Picture this—rich, smoky chorizo mingling with creamy cannellini beans, all baked to perfection with sunny eggs nestled within a deliciously spiced sauce.
This dish not only offers a beautiful balance of savory and satisfying, but it also creates a culinary experience that feels both indulgent and wholesome. The kind of comfort food you can relish any night of the week, with minimal effort and maximum impact. Whether you’re cooking for the family or impressing last-minute guests, this colorful skillet has you covered.
It’s the perfect go-to for when life gets hectic, but you crave a homemade meal that feels special. So grab your cast iron skillet, and let’s dive into this hearty recipe that’s bound to become a new favorite in your kitchen!
Why will you love Chorizo & White Bean Enchilada Skillet?
Irresistible Comfort: This savory dish serves up the warmth of a cozy gathering, making it perfect for any occasion.
Vibrant Ingredients: The combination of chorizo and cannellini beans packs a punch of flavor, while the enchilada sauce ties everything together beautifully.
Quick and Simple: With a cook time of just 10 to 12 minutes, you can whip up this meal after a long day without breaking a sweat.
Customizable Goodness: Feel free to adjust the spice levels or add your favorite veggies, giving you the flexibility to make it your own.
Crowd-Pleasing Delight: This skillet dish is sure to impress family and friends, making it an ideal choice for brunch or weeknight dinners. Dive into the full experience with this amazing recipe!
Chorizo & White Bean Enchilada Skillet Ingredients
Here’s everything you need to create this flavorful masterpiece!
For the Skillet
• Ground chorizo – adds a rich, smoky flavor that’s the star of this dish.
• Olive oil – for sautéing, enhancing the overall taste and texture.
• Chopped white onion – brings sweetness and aroma to the base.
• Garlic, minced – infuses the dish with irresistible fragrance.
• Cannellini beans – these creamy beans offer great texture and protein.
• Fire roasted tomatoes – add a touch of smokiness and acidity to balance flavors.
• Red enchilada sauce – ties everything together with savory depth and a slight kick.
• Ground cumin – adds warm, earthy notes that enhance the chorizo perfectly.
• Chili powder – provides a bit of heat that you can adjust based on your preference.
For the Cheese Topping
• Shredded mozzarella – melts beautifully, creating a gooey, cheesy top layer.
• Shredded mild cheddar – adds a creamy texture and classic cheesy flavor.
• Shredded Monterey Jack – enriches the cheese blend with its smooth meltability.
For the Eggs
• Large eggs – nestled into the sauce for unique, flavorful bites.
Seasoning
• Kosher salt – enhances the flavors and balances the ingredients.
• Black pepper – adds a hint of spice and depth for a well-rounded dish.
Garnish
• Fresh parsley – brightens the dish, adding a pop of color and freshness.
Don’t forget, this Chorizo & White Bean Enchilada Skillet is as delightful to make as it is to eat!
How to Make Chorizo & White Bean Enchilada Skillet
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Preheat your oven to 400°F. This will ensure your dish bakes evenly and reaches that perfect cheesy goodness.
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Sauté the chorizo: In a large, preheated 10-inch cast iron skillet, add a little olive oil and the ground chorizo. Cook for about 5 to 7 minutes until it’s no longer pink, breaking it up with a wooden spoon. Once done, transfer the chorizo to a plate lined with a paper towel to drain.
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Cook the aromatics: In the same skillet, add a dash more olive oil if needed. Toss in the chopped onion and minced garlic, and cook over medium heat for about 2 minutes, until fragrant and slightly softened.
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Combine ingredients: Stir in the rinsed and drained cannellini beans, ground cumin, chili powder, fire-roasted tomatoes, red enchilada sauce, ¼ cup of mozzarella, cheddar, and Monterey Jack cheese. Season with kosher salt and pepper, then bring to a simmer for a few minutes until warm.
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Mix in the chorizo: Carefully fold the sautéed chorizo back into the skillet mixture, ensuring it’s evenly distributed.
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Make nests: Sprinkle the top of the skillet with ¼ cup of each cheese. Use the wooden spoon to create five nests in the sauce and crack an egg into each nest, ensuring they’re surrounded by that savory mix.
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Top with more cheese: Generously sprinkle the remaining cheese over the eggs and sauce for a deliciously cheesy topping.
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Bake in the oven for 10 to 12 minutes, or until the egg whites have set but the yolks remain slightly runny—perfect for dipping!
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Garnish with fresh parsley: Remove from the oven and sprinkle with chopped parsley for a lovely finish and vibrant color.
Optional: Serve with warm tortillas or crusty bread for a complete meal.
Exact quantities are listed in the recipe card below.
Chorizo & White Bean Enchilada Skillet Variations
Feel free to get creative with this dish and make it your own!
- Vegetarian: Swap out the chorizo for sautéed mushrooms or diced zucchini to keep the flavor while making it plant-based. It’s a delightful twist that still packs a punch.
- Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to the enchilada sauce to amplify the heat. You’ll find this fiery addition brings a whole new depth to the dish!
- Beans Switch: Use black beans or pinto beans instead of cannellini beans for a different flavor profile that will keep it exciting. These beans can add more earthiness and vibrancy to the skillet.
- Guacamole Topper: Serve with a side of guacamole for extra creaminess and a fresh note that pairs beautifully with the savory base. This simple addition elevates the dish and provides a refreshing contrast.
- Cheese Variants: Swap in crumbled feta or sliced pepper jack cheese for a unique twist on the topping that adds a zing to every bite. Each choice can transform the dish into a whole new experience with varied textures.
- Add Veggies: Toss in diced bell peppers or spinach for a nutritional boost and extra color. Not only does this make the dish healthier, but it also enhances the plate’s presentation with vibrant hues.
- Breakfast Twist: For a hearty breakfast, add diced potatoes into the mix before baking for a filling meal that’s perfect to start your day. The added starch brings an inviting heartiness that will keep you satisfied all morning!
- Herb Infusion: Experiment with fresh herbs like cilantro or chives instead of parsley for a fragrant garnish that enhances flavor. It’s a simple change that can make each bite feel fresh and invigorating.
Make Ahead Options
These Chorizo & White Bean Enchilada Skillet preparations are perfect for busy home cooks looking to save time! You can chop the onions and mince the garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can prepare the chorizo and seasoning mixture up to 3 days ahead, simply refrigerating it in a covered bowl. When you’re ready to serve, assemble your skillet by combining the prepped ingredients, creating nests for the eggs, and topping with cheese. Bake as directed, and you’ll enjoy the same luxurious flavors with minimal effort, making your weeknight meals a snap!
Expert Tips for Chorizo & White Bean Enchilada Skillet
• Use Fresh Ingredients: Opt for freshly ground chorizo and high-quality cheeses to elevate the flavor of your skillet.
• Perfect Egg Texture: Bake until the egg whites are just set to enjoy a delightful contrast between runny yolks and a rich, cheesy base.
• Adjust Spice Levels: If you prefer a milder dish, use less chili powder or add a dollop of sour cream at the end for balance.
• Don’t Rush: Allow the chorizo to brown nicely; this enhances its smoky flavor and prevents it from being too greasy in the Chorizo & White Bean Enchilada Skillet.
• Skillet Selection: A cast-iron skillet retains heat well, ensuring even cooking and that delicious crispy edge you crave!
• Experiment with Toppings: Try adding avocado slices or diced jalapeños for an extra pop of flavor and texture!
What to Serve with Chorizo and Egg Bake?
What better way to complete your meal than with delightful sides that complement the heartiness of this savory dish?
- Warm Tortillas: Perfect for scooping and absorbing the flavorful sauce, adding a comforting touch.
- Crispy Hash Browns: Their crunchy texture pairs wonderfully with the melty cheese and eggs, creating a satisfying contrast.
- Avocado Slices: Fresh and creamy, they enhance the meal’s richness while adding a refreshing lightness.
- Spanish-Style Rice: The subtle spices in the rice harmonize beautifully with the chorizo and beans, amplifying the overall flavor.
- Fresh Green Salad: A mix of greens with a zesty vinaigrette balances the dish’s hearty profile, providing delightful freshness.
- Roasted Bell Peppers: Their natural sweetness and slight charring complement the smokiness of the chorizo perfectly.
- Sour Cream: A dollop on top cools down the heat, providing a creamy texture that elevates each bite.
- Chilled Sangria: This fruity drink brings a celebratory touch, offering a refreshing contrast to the meal’s richness.
How to Store and Freeze Chorizo & White Bean Enchilada Skillet
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until warmed through to enjoy again.
Freezer: Freeze portions in airtight containers for up to 2 months. Allow the dish to cool completely before freezing to maintain texture and flavor.
Reheating: Thaw in the refrigerator overnight, then reheat in a skillet or oven until bubbly and heated through, restoring its delicious qualities.
Note: When freezing, consider separating the eggs from the sauce to maintain the best texture and flavor for your Chorizo & White Bean Enchilada Skillet.
Chorizo & White Bean Enchilada Skillet Recipe FAQs
How should I choose the chorizo for this recipe?
Absolutely! Look for fresh ground chorizo that is bright red in color and has a nice blend of spices. Avoid any chorizo that appears gray or has a strong off-putting smell, as it may not be as fresh.
What’s the best way to store leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to reheat gently on the stove or in the microwave, stirring occasionally, until warmed through to retain the flavors and creaminess.
Can I freeze the Chorizo & White Bean Enchilada Skillet?
Very! To freeze, let the skillet cool completely first. Then, portion it into airtight containers or freezer bags, keeping it for up to 2 months. For the best texture, it’s suggested to separate the eggs from the sauce when freezing if possible.
How should I reheat the frozen skillet?
When you’re ready to enjoy your frozen Chorizo & White Bean Enchilada Skillet, thaw it in the refrigerator overnight. Then, reheat gently in a skillet or oven until it’s bubbly and heated through. This will help maintain its delicious qualities!
Are there any dietary considerations I should keep in mind?
Definitely! If you have allergies to dairy, consider using dairy-free cheese alternatives to make this dish suitable for you. Additionally, please remember that chorizo is usually made with pork; if you’re looking for a healthier or vegetarian option, you can substitute with turkey chorizo or plant-based chorizo.
What if my eggs don’t set properly while baking?
No worries! If the eggs are not setting, you can bake them a little longer, checking every couple of minutes. Keep in mind that all ovens can vary. Make sure to keep an eye on the egg whites—the goal is for them to be opaque and firm while still enjoying slightly runny yolks for a delicious contrast in texture.
Chorizo & White Bean Enchilada Skillet You’ll Crave Every Week
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- In a large, preheated 10-inch cast iron skillet, add a little olive oil and the ground chorizo. Cook for about 5 to 7 minutes until it's no longer pink, breaking it up with a wooden spoon. Once done, transfer the chorizo to a plate lined with a paper towel to drain.
- In the same skillet, add a dash more olive oil if needed. Toss in the chopped onion and minced garlic, and cook over medium heat for about 2 minutes, until fragrant and slightly softened.
- Stir in the rinsed and drained cannellini beans, ground cumin, chili powder, fire-roasted tomatoes, red enchilada sauce, ¼ cup of mozzarella, cheddar, and Monterey Jack cheese. Season with kosher salt and pepper, then bring to a simmer for a few minutes until warm.
- Carefully fold the sautéed chorizo back into the skillet mixture, ensuring it's evenly distributed.
- Sprinkle the top of the skillet with ¼ cup of each cheese. Use the wooden spoon to create five nests in the sauce and crack an egg into each nest, ensuring they’re surrounded by that savory mix.
- Generously sprinkle the remaining cheese over the eggs and sauce for a deliciously cheesy topping.
- Bake in the oven for 10 to 12 minutes, or until the egg whites have set but the yolks remain slightly runny.
- Remove from the oven and sprinkle with chopped parsley for a lovely finish and vibrant color.