Courtesy of Belinda Smith-Sullivan, South Carolina Living
Course Main Dish
Cuisine Gluten Free
3cupsreduced-fat Mexican blend cheeseplus additional for topping
3/4cupGF enchilada sauce
1/2cuplow-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.