This is a super-easy recipe for beef enchiladas. You can even make a double recipe of the sauce and freeze half for an easy, delicious weekday meal. If you have gluten sensitivities, this recipe can also be adapted.
Original enchilada and sauce recipe modified from Recipe Girl
Yield: 6 servings (2 enchiladas per serving)
Prep Time: 30 min Cook Time: 35 min
1 pound lean ground beef
1 cup diced onion
1 cups diced peppers (red/yellow/orange/green)
1/2 cup corn niblets
1 jalapeño diced
12 whole wheat flour tortillas (substitute gluten-free tortillas)
2 1/2 cups enchilada sauce, see below for recipe
3 cups cheddar cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
- Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
- Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
- Return pan to medium heat and add onion and peppers. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
- Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
- Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.
- Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
- Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
- Serve immediately with desired condiments.
Yield: About 2 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour (substitute all purpose GF Flour)
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
- Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
- Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.