Skillet Enchiladas are the ultimate one pan comfort food, bringing together the bold flavors of a traditional enchilada recipe in a faster, easier format.
Perfect for busy nights, this easy weeknight dinner skips the rolling and filling while still delivering all the cheesy beef enchilada goodness you love. This recipe uses rich, savory ground beef, homemade enchilada sauce, and melty cheese all together in one sizzling skillet.
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.
If you're looking for more gluten free Mexican inspired recipes try my Gluten Free Taco Casserole, my Gluten Free Walking Taco Casserole, Easy Ground Beef Nacho Casserole, or my Instant Pot Mexican Style Beef & Rice.
You can find all of my meal recipes here: Gluten Free Meal Recipes
Why You'll Love This Recipe
- One skillet, no rolling or stuffing tortillas
- Homemade sauce with adjustable spice level
- Ready in just 30 minutes
- Easy to customize with different proteins or add ins
Ingredient Notes
- The enchilada sauce for this recipe is a separate linked recipe in the ingredient list, since it lets you make it homemade or swap in a store bought sauce if you prefer.
- Be sure the corn tortillas you use are labeled gluten free, since some can be processed in facilities that also handle wheat.
Ways to Customize This Recipe
This recipe is easy to make your own. Swap the ground beef for shredded chicken for a different take, or add black beans, kidney beans, or diced bell peppers to the meat mixture for extra bulk and flavor.
Serving Suggestions
This skillet is delicious topped with a dollop of sour cream, sliced avocado, or fresh cilantro. A simple green salad or Mexican street corn salad rounds out the meal nicely.
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!
Yes. Shredded or ground chicken both work well in place of ground beef if you'd like to switch things up.
The homemade enchilada sauce is a separate linked recipe in the ingredient list above. This lets you make it from scratch or swap in a store bought sauce if you're short on time.
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Gluten Free Enchilada Skillet
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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
- 2 Tablespoons Minced Garlic
- Gluten Free Homemade Enchilada Sauce Recipe
- 10 - 6 inch Gluten Free Corn Tortillas
- 2 cups Monterey Jack Cheese, shredded
- 2 cups Cheddar Cheese, shredded
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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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
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: Mexican
I'd love to hear how this gluten free enchilada skillet turns out for you! Leave a comment and star rating below, and let me know if you try any of the variations. Don't forget to pin this recipe so you can make it again on your next busy weeknight.
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.
