Gluten-Free One-Pan Enchilada Casserole
A serious game-changer when it comes to weeknight dinners! All the savory, cheesy deliciousness of classic enchiladas, but way easier & less mess without the time consuming steps like rolling the tortillas & baking. Gluten, Dairy, Egg, & Nut Free!
Ingredients
- 8-10 inch corn tortillas, cut into 1 inch strips
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 1-2 tbsp taco seasoning
- 1 4oz diced mild green chilies (optional)
- 1 15oz can of black beans
- 1 15oz can of kidney beans
- 1 15oz can pinto beans
- 2 15oz cans of green or red enchilada sauce
- 2 cups Cheddar cheese or Mexican blend cheese, shredded
Instructions
- Preheat oven to 350F. Prep tortillas by using a pizza cutter or knife & slicing into roughly 1-inch strips and set aside.
- In a large oven-safe skillet, heat the avocado oil over medium heat, then add the onion and bell peppers. Cook, stirring occasionally, until onions are translucent and the peppers are softened, about 5 minutes. Set aside in a bowl.
- In the same skillet, cook your ground beef (if not cooked already) with taco seasonings, stirring occasionally until cooked through.
- Once cooked, add taco seasoning, diced green chiles, black beans, pinto beans, and enchilada sauce to the skillet. Stir well to combine. Stir in the tortilla strips, gently mixing to separate them the best you can. Next, bring the skillet to a boil, then reduce to a simmer and tortillas are softened, about 2 minutes.
- Next, sprinkle the cheese evenly on top of the skillet. Then, put the skillet into the oven and bake on center rack for about 15 minutes, or until cheese is melted and sauce is bubbly.
- Once cooked, top with any toppings of your choice, if desired. Serve hot & enjoy!
Notes
Dairy Free: use dairy free cheese (our favorite is Daiya) and dairy free sour cream, if using on top.
Protein option: Sub the beef for 3-4 cups cooked shredded chicken or rotisserie chicken to make it quicker.
Make ahead option: Cook the ground beef ahead of time to make this dish quicker. Just season & cook beef, then let cool & store in fridge in a sealed container & pour in skillet with other ingredients.
Store in an airtight container in refrigerator for up to one week.
Freeze cooked & cooled skillet enchiladas for up to 3 months. Thaw then reheat in microwave, stovetop, or oven just until warmed through.
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