Enchiladas are my favorite but they’re so time consuming to make, so why not throw together this gluten-free chicken enchilada skillet in half the time! The corn tortillas in enchiladas are naturally gluten-free so there’s no overthinking here. While corn isn’t normally a Paleo food, I still occasionally eat corn tortillas. This gluten-free chicken enchilada skillet is also oozing with cheese, which is my favorite part! You guys will also LOVE the homemade enchilada sauce. It is hands down better than any jar sauce I’ve tried.
To make this skillet even more time friendly, use a rotisserie chicken. You’ll get the savory flavor of the chicken without a huge time suck to make it. Seriously, rotisserie chickens are quickly becoming my favorite recipe time hack. Replacing the chicken cook time in this recipe allows you more time to make the homemade enchilada sauce and you’ll still make out in good time. This recipe is super quick and easy and my family all approved, two thumbs up from the crew! (even with the peppers and onions)
Recipe:
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Gluten-Free Chicken Enchilada Skillet
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Prep Time: 15 minutes - Cook Time: 25 minutes
- Total Time: 40 minutes
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Yield: 4 -6
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Pin RecipeIngredients
- Sauce ingredients:
- 4 tbsp. olive oil
- 2 tbsp. arrowroot powder
- 2 tbsp. chili powder
- 1 can organic tomato sauce
- 1 1/2 cups water
- 1/4 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. pink Himalayan salt
- Skillet ingredients:
- 3 tsp. olive oil
- 8 organic corn tortillas
- 1 large rotisserie chicken
- 1/4 cup diced onion
- 1 red bell pepper
- 1/2 tsp. minced garlic
- 1/4 tsp. pink Himalayan salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1 1/4 cup enchilada sauce
- 2 cups shredded cheddar/monterey jack cheese blend
Instructions
- In a medium sized skillet, heat the 4 tbsp. olive oil over medium-high heat. Add in chili powder and arrowroot and stir until light brown. (don’t over-brown this)
- Reduce heat down to medium and add in the tomato sauce, water and spices. Stir well, bringing to a simmer and then reduce heat down to low.
- Keep sauce on low, stirring occasionally, while you start the skillet ingredients.
- In a large skillet, heat 2 tsp. olive oil over medium heat. Cut the corn tortillas into small square pieces and add to the skillet. Add salt and pepper, cook for 5-10 minutes, or until the pieces begin to crisp. Remove the tortillas from the pan.
- Remove skin from the rotisserie chicken and pull off the breast and thigh meat.
- Add additional teaspoon of olive oil to the pan and add in the chicken, chopped onions, bell pepper, garlic, and remaining seasonings. Sauté for about 10 minutes or until the vegetables are soft.
- Add the corn tortillas back into the skillet and stir. Add in 1 cup of the shredded cheese and stir until melted.
- Add in enchilada sauce and stir until well combined. Top with remaining shredded cheese and serve.
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