SIMPLE ONE-PAN SKILLET ENCHILADAS {GLUTEN-FREE}
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!
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 large can of red enchilada sauce (28 oz or two small cans) (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
12 corn tortillas
small white onion, diced
1 pound of lean ground beef
Salt and pepper to taste
1 large can of red enchilada sauce (28 oz or two small cans) (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
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. Then 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. 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?
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