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Spicy Gluten Free Enchilada Skillet in cast iron skillet

Spicy Gluten Free Enchilada Skillet

Matteo
This bold and cozy one-pan dinner features ground poultry, black beans, tomatoes, gluten-free enchilada sauce, and melty cheese all layered with corn tortillas. It’s spicy, quick to make, and perfect for busy weeknights or chilly fall evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican-Inspired
Servings 4 servings
Calories 420 kcal

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

Adjust the spice level to your taste by altering chili powder or enchilada sauce. For crispy tortilla strips, toast them before adding. Fresh-shredded cheese melts better than pre-shredded. Try it with a squeeze of lime or sprinkle of crushed tortilla chips for added texture.

Nutrition

Calories: 420kcalCarbohydrates: 29gProtein: 32gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 880mgPotassium: 640mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 32mgCalcium: 260mgIron: 2.4mg
Keyword gluten free enchilada skillet, one pan meals, spicy skillet dinner, weeknight recipes
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