For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
- 1 pound Ground beef
- 1/2 onion finely chopped
- Kosher Salt
- 3 cups reduced-fat Mexican blend cheese plus additional for topping
- 3/4 cup GF enchilada sauce
- 2 Green onions sliced
- 1/2 cup low-fat sour cream
- In a large skillet over medium heat, brown ground beef and onions. Drain juices and add salt. Set aside and keep warm.
- Spray a baking pan lightly with cooking spray and set aside.
- Preheat oven to 375 F.
- On a parchment-lined sheet pan, trace 6-inch circles, spaced evenly apart, and turn paper over after tracing. Fill each circle with 1/3 cup cheese and spread out evenly. You may need 2 sheet pans for the amount of tortillas made.
- Bake for 6-8 minutes until edges are turning brown. Flip over and immediately fill with a few spoonfuls of the beef mixture and roll up. Work quickly so the cheese does not have a chance to harden.
- Place enchiladas in prepared baking dish seam-side down. Repeat until all tortillas are filled.
- Pour enchilada sauce over filled tortillas and cover with cheese. Bake filled tortillas for 15-20 minutes or until bubbly.
- Serve and garnish with green onions and sour cream.