This Gluten Free Enchilada Skillet is everything you love about classic enchiladas—rich, cheesy, and full of flavor—but made simpler in just one pan. It’s a no-fuss, family-friendly dinner that’s ready in about 30 minutes.
Made with savory ground beef, melted cheese, and homemade enchilada sauce, this recipe is bursting with bold Mexican-inspired flavors while staying completely gluten free. I like to use my cast iron skillet, but you can easily make it in any oven-safe pan or even a 9×13 casserole dish.
This easy gluten free skillet enchilada recipe gives you all the taste of traditional enchiladas without the hassle of rolling tortillas. Instead, everything layers beautifully right in the skillet—bubbly cheese, tender tortillas, and rich enchilada sauce that ties it all together.
Whether you’re cooking for your family or meal prepping for the week, this dish is the perfect cozy dinner you’ll want on repeat.
Why You’ll Love This Recipe
- ✅ 100% Gluten Free – Made with gluten free corn tortillas and a homemade enchilada sauce.
- 🧀 Super Cheesy – A mix of Monterey Jack and cheddar makes this dish irresistibly creamy.
- 🕒 Quick & Easy – On the table in about 30 minutes from start to finish.
- 🍅 Homemade Sauce – Fresh, flavorful, and customizable in spice level.
- 🍽️ One Pan = Easy Cleanup – All the comfort of enchiladas with fewer dishes.
How This Recipe Comes Together
While the ground beef, onion, and garlic are sizzling away, you’ll whip up the homemade enchilada sauce in your blender—it’s honestly one of the easiest parts of this recipe.
All you have to do is blend chicken broth, tomato sauce, chipotle chilis, and a few pantry spices until smooth. Once that’s ready, the sauce gets poured over the beef mixture to soak in all those smoky, spicy flavors.
Then comes the fun part—layering. Half the meat and sauce go on the bottom, followed by corn tortillas and cheese, then another layer of meat and more cheese on top. A quick 10-minute bake melts everything into bubbly perfection.
The result? A hearty, gooey, flavor-packed meal that’s just as comforting as traditional enchiladas but made in a fraction of the time.
Customize It Your Way
The beauty of this Gluten Free Enchilada Skillet is that it’s incredibly flexible.
Here are a few ideas:
- 🌶️ Make it spicier: Add more chipotle chilis or a dash of cayenne.
- 🌽 Add veggies: Toss in black beans, bell peppers, or corn for extra texture.
- 🐔 Try different proteins: Swap ground beef for shredded chicken or turkey.
- 🧄 Change up the cheese: Use pepper jack for extra heat or a Mexican blend for a twist.
Tips for the Best Gluten Free Enchilada Skillet
- Use corn tortillas: Flour tortillas (even gluten-free ones) can get gummy. Corn holds up best.
- Don’t overbake: Ten minutes is plenty! You just want the cheese melted and bubbly.
- Let it rest: Allow the skillet to sit for 5 minutes before serving so it sets up a bit.
- Use a blender for the sauce: It makes the texture silky smooth.
- Control your heat level: Adjust the number of chipotle chilis to suit your taste.
Serving Suggestions
This dish is hearty enough on its own, but you can easily make it a full meal by serving it with:
- A side of Mexican rice or cauliflower rice
- Fresh guacamole or avocado slices
- A dollop of sour cream or Greek yogurt
- Fresh cilantro and lime wedges for garnish
Storage & Reheating
Let your enchilada skillet cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 5 days.
To reheat, warm in the oven at 350°F (175°C) until hot and bubbly again, or microwave individual portions for 1–2 minutes.
This recipe also freezes well! Store in a freezer-safe container for up to 3 months, then thaw overnight in the fridge before reheating.
Print
One-Pan Gluten Free Enchilada Skillet (Easy Weeknight Dinner)
- Total Time: 30 min
Ingredients
For the Enchilada Skillet:
1 ½ lbs ground beef
1 medium yellow onion, chopped
2 tablespoons minced garlic
10 (6-inch) gluten free corn tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
For the Homemade Enchilada Sauce:
1 cup chicken broth
1 cup tomato sauce
2 chipotle chilis in adobo sauce (adjust to taste)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon ground black pepper
Instructions
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Preheat Oven
Preheat your oven to 400°F (200°C). -
Cook the Beef Mixture
Heat your cast iron skillet (or any oven-safe skillet) over medium heat. Add the ground beef and cook until just a little pink remains. Stir in chopped onions and minced garlic and cook until fragrant and the onions start turning translucent. Remove from heat. -
Make the Enchilada Sauce
While the meat cooks, make the sauce. In a blender, combine chicken broth, tomato sauce, chipotle chilis with some adobo sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Blend until smooth. -
Combine and Layer
Pour the blended sauce over the beef mixture and stir to combine. Remove about half of the mixture from the pan and set aside.-
Layer 5 corn tortillas on top of the remaining meat in the skillet.
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Add half of the cheese (1 cup Monterey Jack + 1 cup cheddar).
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Spoon the rest of the meat mixture on top, reserving about 1 cup for the final layer.
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Add the final 5 corn tortillas, then top with the remaining meat and sprinkle on the last bit of cheese.
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Bake
Place the skillet in your preheated oven and bake for 10 minutes, or until the cheese is melted and bubbling around the edges.
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Serve
Let it cool slightly before serving. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.
Notes
- Make-Ahead Option: Assemble the skillet up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
- Storage: Cool completely, then store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheating: Reheat individual servings in the microwave for 1–2 minutes or bake at 350°F until hot.
- Tortilla Tip: Use slightly stale or dry corn tortillas—they hold up better in the layers and won’t get soggy.
- Cheese Choices: Monterey Jack melts smoothly, while cheddar adds a sharp contrast. Use a mix for the best flavor.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: dinner
- Cuisine: Gluten Free, Mexican
