Gluten-Free Beef Enchiladas
Satisfy your Tex-Mex cravings with these irresistible Gluten-Free Beef Enchiladas, the perfect blend of flavor and dietary inclusivity! Made with hearty ground beef, aromatic garlic and onion, and a hint of spice from chili powder and cumin, these enchiladas are wrapped in warm, gluten-free corn tortillas and smothered in rich red enchilada sauce. Topped with oozy cheddar cheese and a sprinkle of fresh cilantro, each bite delivers bold, comforting flavors. Designed for a gluten-free lifestyle, this recipe is easy to prepare in under an hour, making it ideal for busy weeknights or relaxed gatherings. Serve them steaming hot alongside your favorite sides, like Mexican rice or a crisp green salad, for a meal that's pure fiesta-worthy joy!
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Recipe Information
Ingredients
- 12 Gluten-free corn tortillas
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 Garlic cloves, minced
- 1 large Red bell pepper, diced
- 15 ounces Canned diced tomatoes
- 4 ounces Canned green chilies
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Gluten-free red enchilada sauce
- 2 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the olive oil. Add the diced onion and garlic, and sauté for about 3 minutes until the onion becomes translucent.
Add the ground beef to the skillet. Cook until it's browned and fully cooked, about 7 minutes, breaking it apart with a spatula as it cooks.
Stir in the diced red bell pepper, canned diced tomatoes (with liquid), canned green chilies, ground cumin, chili powder, salt, and black pepper. Cook the mixture for about 5 more minutes until heated through.
Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13 inch baking dish.
Warm the gluten-free corn tortillas in the microwave for about 20-30 seconds to make them more pliable.
Spoon about 1/4 cup of the beef mixture onto each tortilla, and roll it up tightly. Place each enchilada seam-side down in the prepared baking dish.
Once all enchiladas are rolled and placed in the dish, pour the remaining enchilada sauce evenly over the top.
Sprinkle the shredded cheddar cheese over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve warm.
Nutrition Facts
Calories |
4173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7878 mg | 343% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 58.8 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2498 mg | 192% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4596 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
