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Simple One-Pan Skillet Enchiladas {Gluten-Free}

skillet enchilada

If there’s one thing we appreciate in this family it’s good and easy-to-prepare Mexican cuisine! Mostly because, coming from Southern California, we developed a liking for it early on, and also because a lot of it tends to be “naturally gluten-free”.

One of our favorite recipes is enchiladas. Even the PICKIEST child in this family (you know who you are ….STEN! lol) will eat enchiladas, but, I hardly ever make them because they are a bit “labor intensive”.  All that dipping, and filling, and rolling, and arranging, and then BAKING is a bit daunting when you have hungry people in the house, and only minutes to get something together for dinner, before those people start getting “hangry!” :-)

This recipe that I spotted on one of my favorite blogs, No. 2 Pencil, is the perfect alternative to the more time-consuming traditional enchiladas. So quick and easy to make, you’ll have dinner on the table before a full-blown case of the “hangry’s” erupts amongst impatient diners!

skillet enchilada

One-Pan Skillet Enchiladas

Adapted from No. 2 Pencil

Ingredients

  • 1 tablespoon of vegetable oil
  • 12 corn tortillas
  • small white onion, diced
  • 1 pound of lean ground beef
  • Salt and pepper to taste
  • 1 28 oz can of red enchilada sauce (make sure it’s gluten-free)
  • 1 can of slices or diced black olives (optional)
  • 1-2 cups of shredded mexican blend cheese
  • sour cream for topping

Instructions

skillet enchilada

Pile the corn tortillas together and cut them first into strips lengthwise (approx. 1 inch wide), then cut them again as a 90 degree angle. You will end up with a pile of little bite-sized tortillas.

skillet enchilada

Heat approximately 1 tablespoon of cooking oil into a large skillet and add the tortillas. Lightly toast the tortilla squares while tossing them lightly. Then they are lightly crispy, removed the tortillas in the pan to a paper towel for draining.

skillet enchilada 5

skillet enchilada

Add the ground beef and chopped onions to the same skillet (salting and peppering to taste) and cooking together until beef is cooked through and the onions are soft.

skillet enchilada

skillet enchilada

Add the enchilada sauce and mix together well, then all the tortillas squares back into the pan and stir until combined.

skillet enchilada

skillet enchilada

skillet enchilada
Photos by Anna Gleave

Top with your favorite mexican toppings. I decided on sour cream, cheese and olives. (The olives were for ME…because I LOVE them! The men in this house scraped them off. Their loss!)

Not only is this simple and quick to make, it’s also quite nice to look at. (Even NICER to look at is your kitchen in general order because you only had to dirty one pan!)

What’s your favorite enchilada variation? 

skillet enchilada

SIMPLE ONE-PAN SKILLET ENCHILADAS

Jill Nystul
If there’s one thing we appreciate in this family it’s good and easy-to-prepare Mexican cuisine! Mostly because, coming from Southern California, we developed a liking for it early on, and also because a lot of it tends to be “naturally gluten-free”.
3 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 8
Calories 365 kcal

Ingredients
  

  • 1 tablespoon Vegetable oil
  • 12 Corn tortillas
  • 1 White onion diced
  • 1 pound Ground beef lean
  • Salt and pepper to taste
  • 28 oz Red enchilada sauce gluten-free
  • 1 Black olives Slices or diced
  • 1.5 cups Mexican blend cheese shredded

Instructions
 

  • Pile the corn tortillas together and cut them first into strips lengthwise (approx. 1 inch wide), then cut them again as a 90 degree angle. You will end up with a pile of little bite-sized tortillas.
  • Heat approximately 1 tablespoon of cooking oil into a large skillet and add the tortillas. 
  • Lightly toast the tortilla squares while tossing them lightly. when they are lightly crispy, removed the tortillas in the pan to a paper towel for draining.
  • Add the ground beef and chopped onions to the same skillet (salting and peppering to taste) and cooking together until beef is cooked through and the onions are soft.
  • Add the enchilada sauce and mix together well, then all the tortillas squares back into the pan and stir until combined.
  • Top with your favorite mexican toppings.

Nutrition

Calories: 365kcalCarbohydrates: 27gProtein: 18gFat: 20gSaturated Fat: 9gCholesterol: 60mgSodium: 1070mgPotassium: 263mgFiber: 4gSugar: 7gVitamin A: 800IUVitamin C: 3mgCalcium: 183mgIron: 2.3mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • I just found your blog and THANK YOU!!

    We are big on Mexican food in this house, but it poses a bit of a problem because I am gluten intolerant but the guys are not. It is almost never worth me making things like this because I have to make a separate dish for myself. I think this would be a great compromise for us, since I can handle the gluten in the sauce, but not flour tortillas, and the guys like hard corn shells but not soft. I jump all over any recipe that does not involve cooking separate for myself, and there are several on this site that I think my roommates will love…as long as I don’t tell them it is gluten-free (or rather, has enough substitution that I won’t get sick).

  • Okay, YUM!! I found a recipe similar to this that is already vegetarian, but I plan on just making this one vegetarian (swapping beef for veggie crumbles.) This looks great and I can’t wait to make it! I love that it’s only ONE skillet! Thanks!

  • I tried this yesterday and had a problem with the tortillas. They would not crisp up and they kept sticking to the pan and burning no matter how often I stirred them it seemed, so I salvaged the majority of them and just used them soggy. What did I do wrong? Besides that, the dish itself was a hit at my house! I’ll definitely try this again with any tips you have for the tortillas.

  • Made this for dinner tonight, the whole family loved it. I did throw some frozen corn in and heated before I tossed the tortillas in added some nice pops of sweetness!

  • I made these tonight, & it might have been the sauce – but these were SUPER BLAND!! There’s nothing to give anything any additional flavor. It was so “uh” that hubby & kiddos didn’t eat more than a couple/few bites. So that’s $10 down the drain (or in our case, into the compost)…

  • I make a filling of shredded chicken, sour cream, cilantro, black beans, and some cumin and then layer it in a pan with green enchilada sauce and cheese (think lasagna – sauce, filling, cheese, repeat). I’m going to try this one!

  • We had enchiladas last night. Like them. We make an enchilada casserole with cut up tortilla black beans corn and of course the cheese and onions.

  • I’ll definitely try this one. I make enchiladas quite often. I don’t dip the corn tortillas though. I take maybe six, place them in a cotton towel and microwave them for 30-40 seconds. They come out nice and pliable. Stuff ’em, roll ’em and dump the sauce over the top. I do drizzle a bit of sauce inside before I roll them up.

    My husband prefers flour tortillas and I prefer corn. I steam both in the microwave for tacos. I prefer lightly fried ones myself, but not worth the mess for one person.

    We don’t care for the canned enchilada sauce…a little too spicy. I found a “recipe” that just adds some spices to canned tomato sauce — no cooking or anything hard — seems to work out just fine.

  • If no one else likes the olives, why not just add them to your portion at the end instead of every one else eating them and going to the hassle is removing them after? Seems like a good idea to me!

  • Tomorrow’s dinner! Left over tortillas and all the rest on hand. We have fires all around this. It will take our minds off of our worry!

  • What are you having for dinner tonight? - Page 6 | Mark's Daily Apple Health and Fitness Forum page 6 says:

    […] just started trying a few recipes this week & this is what I attempted: Simple One-Pan Skillet Enchiladas {Gluten-Free} | One Good Thing by Jillee Instead of using corn tortillas I used this recipe: Teriffic Tortillas | MalikaDuke.com. When I […]

  • I just discovered a similar oven baked enchilada recipe. I use a mixture of red and green sauce. Great way to use up tortillas and it freezes nicely! My brother suggested lining a casserole dish with aluminum foil, freezing as that shape, then popping it out of the dish, Foodsaving it (or wrapping for the freezer) and when ready to cook it, just pop it back into the casserole dish, add some cheese and cook!

  • This recipe looks super easy! I was wondering what you would think of using Green enchilada sauce instead of the red? I myself am not a fan of the red, but my family is.

    • This looked too good not to make, but I did make a few changes. I poached and shredded some chicken breasts, skipped the oil and oven toasted the tortilla bites, added some fresh corn cut from the cob, and some fresh charred poblano chilis. I only used 4 oz of 2% sharp cheddar cheese and skipped the olives. If you are a WW, this made 8 servings and was 6 pps. I used 1/2 a tbls of olive oil to saute the onions, corn, and poblanos. I also used green enchilada sauce. It was fantastic! So easy, too. I will def be making this again, thanks for sharing the recipe!

  • This sounds awesome! I have cheated on enchilada making, too. I have cooked up the beef with taco seasoning. Then I would line a round cake pan with corn tortillas, usually 4. Add the beef, then some sauce, then another layer of tortillas, more sauce, then cheese, then bake.

  • I jump on any excuse to use my mini Dutch ovens. Minis would give everyone the chance to choose their own toppings. I usually have cooked ground beef/shredded chicken in the freezer anyway. I’d just put the sauce, meats, beans, toppings & any leftovers out for a build your own–then pop them in the oven. I’d add black beans to mine to boost the fiber. Add rice & salad and if they go away hungry it is their own fault
    Sounds like fun. .
    Beans to replace the meat would be great for meatless Mondays.

  • sambala,
    You could try cottage cheese (paneer) – this is the go-to substitute for any ‘korma’ type dish.

    Or try red beans ( rajma) – very Mexican ! Mash a bit. Or try some other whole bean/grain

    Mixed veggies, finely chopped or mashed a bit after cooked (something like the bhaji in pav-bhaji, but chunkier) could be a good experiment to try out as well.

    hope these help?

  • IT’S NOT GLUTEN FREE!!!!!! every can of enchilada sauce I have ever looked into buying since my son’s Celiac Dx uses wheat flour as a thickener. So I got excited when I thought you had found a brand that doesn’t. I just now went to the website for the brand you show in your picture, La Preferida, and on the ingredients list for both of their enchilada sauces, the third ingredient is “wheat flour” :( very obviously not GF.

    Hot enchilada sauce: http://www.lapreferida.com/products/enchilada-saucehot-10-oz/

    Mild enchilada sauce:
    http://www.lapreferida.com/products/enchilada-sauce-mild-10-oz/
    Green Chili:
    http://www.lapreferida.com/products/green-enchilada-sauce10oz/

      • I have seen several recipes for homemade ench. sauce, though I haven’t tried any of them yet. I’m thinking that they could be modified to be gf!!

  • Is there a way to do this in the oven? I have a friend who is g free and she’s having a baby soon. I’d love to bring this to her after the baby’s born, but it would probably be better to do it in one of those aluminum oven pans.

    • I actually have seen a recipe similar to this but in casserole form . I would just cook the ground beef in a skillet and then layer everything like a casserole. Then maybe cook at 350-400 for 30-45 mins. You would probably want to add the cheese a few minutes before taking it out of the oven so it doesn’t get burned. I hope that helps!

  • After several runs of preparing enchiladas in a more traditional fashion I needed a faster method for our large family. I trim the corn tortillas in to squares and prepare the enchiladas layered like a lasagna! Then I fry up the tortilla scraps for a crunchy topping. So yummy and much faster. I will definitely be trying this skillet version for a quick dinner. I always keep browned ground beef in the freezer so this method would be well under 20 minutes for me start to finish. Thanks Jillee.

    • I make veggie enchaladas with black beans, corn, tomatoes, spinach, pico de gallo, mexican rice, green chili sauce and red enchalada sauce. I think you could do the same with this, just make the rice and add the veggies to warm & wilt, then add the tortillas and maybe put the toppings on the side.

  • I add some black beans, because they taste better in something instead of by themselves.
    Whenever I need sour cream, I now use Greek yogurt for less calories. Seems to work so far.
    To use up leftover parts you could use a combo of tortilla chips & corn tortillas and it would work.

  • We LOVE enchiladas! I am totally trying your recipe. I just started making them like lasagna. I layer the sauce, corn tortillas and filling and repeat. Topping with cheese and bake for 20-30 minutes.
    I appreciate all of you tips and recipes. Thank you!

  • Chicken Enchiladas- I always have bags of shredded cooked chicken breast in the freezer. I prep it when I find it on sale.

    Heat in microwave, 12 flour tortillas. Place chicken, cheese, onions, olives(optional), down middle of tortilla. Roll them. Place in 9×13 pan. Pour favorite enchilada sauce (my kids insist it’s Rosarita’s) over top, than cheese(LOTS). Heat at 350, 30 minutes. Serve with sour cream, guacamole, and a side salad. EASY and my kids favorite. I have to make enough for late night snack and lunches next day.

    • I made them tonight and the husband loved them!!!! They were easy, quick, yummy and every thing is a “staple” in my house. I love this recipe. I served it with a bag salad. Soooo Easy!!!!!!!

  • This reminds me of chilaquiles. My mom would do pretty much the same, but make it in a casserole dish and put it in the oven. She called her chilaquiles “easy enchiladas.”

  • I do something similar to this, only I take a bag of tortilla chips and crush them in the bag. Then I incorporate them into the enchilada as per the recipe. It would be interesting to see how the fried tortillas “stack up” to the tortilla chips, lol. Also a MUST HAVE for me is chopped cilantro sprinkled on top.

    BTW: It’s after 2 am and my mouth is watering! Thank you for another great idea :)

  • This looks SO delicious and ridiculous easy! It’s one of those “duh…why haven’t I been doing that!?!?” things! ;) I’ll absolutely be doing it this week! Thanks SO much! :)

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