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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”.
Course Appetizer
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 365kcal
Author Jill Nystul


  • 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


  • 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.


Calories: 365kcal | Carbohydrates: 27g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1070mg | Potassium: 263mg | Fiber: 4g | Sugar: 7g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 2.3mg