These easy gluten free skillet enchiladas are made with ground beef and lots of cheese. I prefer to use my cast iron skillet, but any casserole pan will work. This recipe has the best homemade enchilada sauce!
While the meat, garlic and onions are cooking I make the enchilada sauce in my blender. It's so easy! You just put all of the ingredients in the blender and blend until smooth. Then, when the meat is done add the sauce and stir together.
Since you are making your own sauce you can control the heat level of this dish. I like my food moderately spicy and that's how I made this recipe, but if you prefer more or less spice you can add more or less chipotle chilis to your sauce.
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Ingredients
- Ground Beef
- Yellow Onion
- Gluten Free Corn Tortillas
- Monterey Jack Cheese
- Cheddar Cheese
- Chicken Broth
- Tomato Sauce
- Chipotle Chilis in Adobo Sauce
- Chili Powder
- Ground Cumin
- Garlic Powder
- Onion Powder
- Sea Salt
- Ground Black Pepper
Instructions
Preheat your oven to 400 degrees.
In the cast iron skillet (or whatever oven safe skillet you cook with) add the ground beef. Cook until there is only a little pink remaining. Add the chopped onions and minced garlic. Cook until the onions are just starting to become translucent. Remove from heat.
In your blender make the enchilada sauce by adding the chicken broth, tomato sauce, chipotle chilis with sauce, chili powder, garlic powder, onion powder, cumin, salt and pepper. Blend until the ingredients are combined.
Add the sauce to the meat mixture and stir together.
Remove a little over half the meat and sauce mixture from the pan.
In the pan over the remaining meat mixture layer five corn tortillas and half of the cheese. Add all but a cup of the remaining meat mixture to the pan. Then layer with five corn tortillas and the other half of the cheese reserving some cheese for the topping.
Add the last of the meat mixture and the remaining cheese to the top of the pan.
Bake at 400 degrees for 10 minutes. The cheese will be melted and the mixture will be boiling slightly.
Supplies
Storage
After the skillet enchiladas have cooled completely store them in an air tight container in the refrigerator for up to 5 days.
Top Tip
To reheat place a serving on a plate and then cover with a damp paper towel. Heat in 30 second intervals until the enchiladas are hot.
Frequently Asked Questions
As long as the packaging on the corn enchiladas is marked gluten free you should be safe. Don't just assume because they are supposed to be corn enchiladas that they didn't either add flour with gluten or process them in the same facility with gluten.
It's always important to check the packaging to make sure it states they are actually gluten free corn tortillas!
Making gluten free enchiladas is really easy! It's about sourcing ingredients that are marked gluten free first and then putting this delicious dish together.
Fry your hamburger with the onion and garlic until it's done. As you are frying the hamburger you can add the broth, tomato sauce, chilis and spices to your blender to make the sauce.
Add the sauce to your cooked burger mixture and stir together. Next layer the burger mixture, tortillas and shredded cheese into your skillet (or casserole dish). Repeat this step and then bake for 10 minutes at 400 degrees.
If you like this recipe you might also enjoy:
Gluten Free Sloppy Joe Casserole
Gluten Free Taco Casserole
Instant Pot Mexican Beef and Rice
Gluten Free Slow Cooker Spaghetti
Instant Pot Beef and Vegetable Soup
Gluten Free Slow Cooker Meatballs
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Enchilada Skillet
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These easy gluten free skillet enchiladas are made with ground beef and lots of cheese. I prefer to use my cast iron skillet, but any casserole pan will work. This recipe has the best homemade enchilada sauce!
Ingredients
1 ½ pounds Ground Beef
1 medium Yellow Onion, chopped
Gluten Free Homemade Enchilada Sauce Recipe
10 - 6 inch Gluten Free Corn Tortillas
2 cups Monterey Jack Cheese, shredded
2 cups Cheddar Cheese, shredded
Instructions
Preheat your oven to 400 degrees.
In the cast iron skillet (or whatever oven safe skillet you cook with) add the ground beef. Cook until there is only a little pink remaining. Add the chopped onions and minced garlic. Cook until the onions are just starting to become translucent. Remove from heat.
In your blender make the enchilada sauce by adding the chicken broth, tomato sauce, chipotle chilis with sauce, chili powder, garlic powder, onion powder, cumin, salt and pepper. Blend until the ingredients are combined.
Add the sauce to the meat mixture and stir together.
Remove a little over half the meat and sauce mixture from the pan.
In the pan over the remaining meat mixture layer five corn tortillas and half of the cheese. Add all but a cup of the remaining meat mixture to the pan. Then layer with five corn tortillas and the other half of the cheese reserving some cheese for the topping.
Add the last of the meat mixture and the remaining cheese to the top of the pan.
Bake at 400 degrees for 10 minutes. The cheese will be melted and the mixture will be boiling slightly.
Notes
I like to use my cast iron skillet for this recipe. You can use whatever pan you have available and then use a oven safe 9x13 casserole pan to layer the enchiladas into.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Gluten Free, Mexican
