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skillet enchilada

Simple One-Pan Skillet Enchiladas

dapted from No. 2 Pencil
Author: Jillee


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the enchilada sauce and mix together well, then all the tortillas squares back into the pan and stir until combined.
  5. Top with your favorite mexican toppings.