Ciao! I’m Matteo Romano, a Tuscan-born chef now living in the U.S. and the heart behind GoldenGlutenFree.com. I didn’t grow up gluten-free, I trained under classic Italian masters, kneading dough and simmering sauces the old-school way. But when fatigue and gut issues led me to discover gluten intolerance, I had to change everything. Giving up flour wasn’t just a food shift, it was personal.
One of my biggest passions since that transformation has been reimagining comfort food. That’s where this Spicy Gluten Free Enchilada Skillet comes in. It’s a weeknight hero, packed with bold flavors, simple ingredients, and cozy vibes. This skillet is a go-to in my kitchen during chilly fall evenings when you want something bubbling, hearty, and quick.
You’ll love this recipe if you enjoy the ease of one-pot meals or the fun of taco-style dinners. It’s spicy, melty, satisfying, and yes, completely gluten-free.
Spicy Gluten Free Enchilada Skillet
Equipment
- large skillet
- wooden spoon
- knife
- cutting board
- can opener
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 lb ground chicken or turkey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder (add more to taste)
- 0.25 tsp ground cinnamon
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup gluten-free enchilada sauce
- 4 small corn tortillas, sliced into strips
- 1.5 cups shredded cheddar and Monterey Jack cheese blend
- fresh cilantro and lime wedges for topping
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and bell pepper and cook another 3–4 minutes until softened.
- Add the ground chicken or turkey. Use a wooden spoon to break it up. Cook until browned and fully cooked through.
- Sprinkle in cumin, smoked paprika, chili powder, and cinnamon. Stir until the meat is evenly coated and fragrant.
- Add the black beans, diced tomatoes with green chilies, and enchilada sauce. Stir and bring to a gentle simmer. Let it cook for 5 minutes.
- Mix in the tortilla strips so they soak up the sauce and begin to soften.
- Sprinkle the cheese over the skillet. Cover and let cook for 2–3 minutes until melted and gooey.
- Squeeze fresh lime on top and sprinkle with cilantro. Serve hot.
Notes
Nutrition
A Flavor-Packed Skillet That Comes Together Fast
Why This Skillet Is a Seasonal Favorite
As soon as the leaves start turning and the temperature dips, my skillet practically lives on the stove. I love how this enchilada version combines the warmth of chili spices with gooey cheese and satisfying textures, all layered into a single pan. It’s especially great after a busy day, when you don’t feel like doing dishes but still crave something real and homemade.
Even better, it’s endlessly adaptable. Prefer beef over poultry? Want more beans and less meat? It’s easy to tailor this to your pantry and tastes. The base is strong, and the skillet magic comes from letting it all simmer together, then topping it with cheese for that final irresistible melt.
Ingredients That Make This Dish Sing
Here’s everything you’ll need to make your Spicy Gluten Free Enchilada Skillet:
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 lb ground chicken or turkey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (add more to taste)
- ¼ teaspoon cinnamon
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can diced tomatoes with green chilies
- 1 cup gluten-free enchilada sauce (store-bought or homemade)
- 4 small corn tortillas, sliced into strips
- 1½ cups shredded cheese (cheddar + Monterey Jack combo recommended)
- Fresh cilantro and lime wedges for topping
Need a side? This skillet pairs well with gluten-free chicken taquitos or a scoop of simple beef and broccoli for more protein variety.
Cooking Instructions: From Stovetop to Table in 30 Minutes
Step-by-Step Instructions
This dish comes together in under 30 minutes and only uses one pan, hello, easy cleanup!
1. Sauté the aromatics
Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and bell pepper and cook another 3–4 minutes until softened.
2. Brown the meat
Add the ground chicken or turkey to the skillet. Use a wooden spoon to break it up. Cook until browned and fully cooked through.
3. Spice it up
Sprinkle in the cumin, smoked paprika, chili powder, and cinnamon. Stir everything so the spices coat the meat evenly. The fragrance will tell you you’re on the right track.
4. Stir in the sauce and beans
Add black beans, diced tomatoes with green chilies, and enchilada sauce. Stir well and bring to a gentle simmer. Let it bubble for 5 minutes.
5. Add the tortillas
Mix in the tortilla strips so they soak up the sauce and soften slightly.
6. Top with cheese
Sprinkle the shredded cheese over the top. Cover the skillet with a lid and let it cook for 2–3 more minutes, just until the cheese is melted and gooey.
7. Finish with lime and cilantro
Squeeze lime over the top and sprinkle with fresh cilantro for a fresh, tangy finish.
Chef Tips for a Perfect Enchilada Skillet Every Time
Avoid Soggy Tortillas
To keep the tortillas from getting mushy, stir them in just before topping with cheese and serving. If you prefer them crispy, toast them in a dry skillet first and add them at the end like nachos.
Cheese Tips
Use a blend of cheeses for melt and flavor—cheddar brings sharpness while Monterey Jack keeps things smooth. Shred it fresh if you can; it melts better than pre-shredded.
Control the Heat
If you’re sensitive to spice, use mild enchilada sauce and skip the chili powder. Want it spicier? Stir in a chipotle pepper in adobo or add hot sauce.
Variations to Keep It Fresh
Vegetarian Version
Swap out the meat entirely and double the beans. Add sautéed zucchini, corn, or mushrooms for extra bulk. Try this with sweet potato and black bean bowls for inspiration.
Dairy-Free Option
Skip the cheese or use a dairy-free shredded alternative. Make sure your enchilada sauce is also dairy-free.
Streusel-Inspired Crunch
For something unique, top your skillet with crushed gluten-free tortilla chips and bake uncovered for 10 minutes. It’s like a Tex-Mex casserole with crunch.
Storing and Reheating Leftovers
In the Fridge
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making this even better the next day.
In the Freezer
Freeze the cooled skillet in single-serving portions for easy reheating. To reheat, thaw overnight and warm in a skillet or microwave until hot.
Meal Prep Friendly
This is ideal for meal prep. Pair it with a side of cauliflower bites or a handful of greens for a balanced, ready-to-go meal.
FAQs About Spicy Gluten Free Enchilada Skillet
Can I make this dish ahead of time?
Yes! Prepare everything except the tortillas and cheese. Refrigerate it, then heat and finish with tortillas and cheese just before serving.
Is this recipe freezer-friendly?
Absolutely. Store portions in freezer-safe containers for up to 3 months. Thaw and reheat on the stove for best texture.
What’s the best protein to use?
Ground chicken or turkey are lighter options. For a richer flavor, try ground beef or shredded rotisserie chicken.
Can I make it less spicy for kids?
Yes, opt for mild enchilada sauce and leave out chili powder. Add cheese on top for a more kid-friendly appeal.
Conclusion: A Comforting Skillet You’ll Make on Repeat
This Spicy Gluten Free Enchilada Skillet is more than just dinner, it’s a weeknight win, a cozy hug in a bowl, and proof that gluten-free meals never have to feel like a compromise. Whether you’re feeding family, meal-prepping for the week, or craving something warm on a cold day, this skillet delivers every time.
Ready to shake up your dinner routine? Try this skillet tonight. And if you’re looking for more gluten-free comfort food, check out my gluten-free orange chicken or these juicy turkey meatballs.