Beef Enchiladas

Beef Enchiladas

Going GF

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.

Print Recipe
Beef Enchiladas
Courtesy of Belinda Smith-Sullivan, South Carolina Living
Beef Enchiladas
Course Main Dish
Cuisine Gluten Free
Servings
Ingredients
Course Main Dish
Cuisine Gluten Free
Servings
Ingredients
Beef Enchiladas
Instructions
  1. In a large skillet over medium heat, brown ground beef and onions. Drain juices and add salt. Set aside and keep warm.
  2. Spray a baking pan lightly with cooking spray and set aside.
  3. Preheat oven to 375 F.
  4. 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.
  5. 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.
  6. Place enchiladas in prepared baking dish seam-side down. Repeat until all tortillas are filled.
  7. Pour enchilada sauce over filled tortillas and cover with cheese. Bake filled tortillas for 15-20 minutes or until bubbly.
  8. Serve and garnish with green onions and sour cream.
Recipe Notes

Nutrition information: 362 calories; 19g fat; 903mg sodium; 5.9g carbohydrates; 40.2g protein.

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