Quick & Easy Gluten-Free Beef Enchiladas
If you’re in the mood for a hearty, comforting meal but short on time, these Gluten-Free Beef Enchiladas are the perfect solution. Packed with flavorful filling, covered in savory sauce, and baked to cheesy perfection, this dish is a crowd-pleaser that’s as easy to prepare as it is delicious.
What You Will Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 package gluten-free taco seasoning
- ¼ cup water
- Kosher or fine sea salt and pepper, to taste
- 1 (15-ounce) can Hatch Chile Red Enchilada Sauce
- 8 gluten-free corn tortillas
- 2 cups shredded Mexican blend cheese (or dairy-free alternative)
- Optional toppings: chopped cilantro, sour cream, diced avocado
Making the Filling
Start by heating olive oil in a skillet over medium heat. Cook the ground beef until browned, breaking it apart with a spoon. Once cooked, drain any excess grease if needed. Add diced onion and minced garlic to the skillet, letting them soften for about 3 minutes. Stir in the taco seasoning, water, and a touch of salt and pepper to balance the flavors. This savory filling comes together quickly and sets the stage for an irresistible dish.
Roll, Sauce, and Bake
Prepare the baking dish with a layer of warm Hatch Chile Red Enchilada Sauce. To soften the tortillas, briefly dip them in the sauce. Place a scoop of the beef filling down the center of each tortilla, top with shredded cheese, and roll tightly. Arrange the rolled tortillas seam-side down in the dish.
Once all the tortillas are filled and placed, pour the remaining enchilada sauce evenly over them. Sprinkle the rest of the cheese across the top. Cover with foil and bake at 375°F for 15 minutes. Then, remove the foil and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
Serve and Enjoy!
Top the enchiladas with fresh cilantro, sour cream, and diced avocado for a delicious finishing touch. These enchiladas are perfect for a family dinner or an easy weeknight meal. With simple steps and big flavors, this recipe is guaranteed to become a favorite in your gluten-free kitchen!
Gluten-Free Beef Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion , diced
- 2 garlic cloves , minced
- 1 package gluten-free taco seasoning
- ¼ cup water
- Kosher or fine sea salt and pepper , to taste
- 1 (15 ounce) can Hatch Chile Red Enchilada Sauce
- 8 gluten-free corn tortillas
- 2 cups shredded Mexican blend cheese (or dairy-free alternative)
- Optional toppings: chopped cilantro , sour cream, diced avocado
Instructions
- Preheat oven to 375°F.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain any excess grease if needed.
- Add the onion and garlic to the skillet. Cook until softened, about 3 minutes. Stir in the taco seasoning, water, and a pinch of salt and pepper. Remove from heat.
- Warm the Hatch Chile Red Enchilada Sauce in a large skillet over medium-low heat. Spread ½ cup of the sauce across the bottom of a 9x13-inch baking dish.
- One by one, dip a tortilla into the sauce to soften. Add a scoop of the beef mixture down the center. Add about ¼ cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining Hatch Chile Red Enchilada Sauce evenly over the enchiladas, ensuring they’re fully covered. Sprinkle the rest of the shredded cheese on top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, sour cream, diced avocado as desired. Serve hot and enjoy!
Nutrition
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