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!
1 1/2 pounds Ground Beef
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
1 cup Chicken Broth
1 – 29 ounce can Tomato Sauce
2 Tbsp. Chipotle Chilis in Adobo Sauce
1 tsp. Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
10 – 6 inch Corn Tortillas
2 cups Monterey Jack Cheese, shredded
2 cups Cheddar Cheese, shredded
Preheat your oven to 400 degrees.
In the cast iron skillet (or whatever 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 add 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.
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 9×13 casserole pan to layer the enchiladas into.
- Category: Dinner
- Method: Baking
- Cuisine: Gluten Free, Mexican
Keywords: gluten free, enchiladas, casserole, skillet, cast iron, beef, easy, cheese, sauce, best, homemade, from scratch