Gluten-Free Beef Enchiladas with Red Sauce

Classic beef enchiladas made with gluten-free corn tortillas and a flavorful homemade red sauce.

70m6 servings

Contains dairy

480 cal|30g protein|40g carbs|22g fat|7g fiber

Ingredients

about 680 g Ground Beef
1 Onion
3 cloves Garlic
2 tbsp Chili Powder
1 tbsp Cumin
about 170 g Tomato Paste
2 cups Beef Broth
12 Corn Tortillas
2 cups Shredded Cheese (cheddar or Monterey Jack)
2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 190°C.
2Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
3Add diced onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
4Stir in chili powder, cumin, tomato paste, and beef broth. Simmer for 15 minutes to allow flavors to meld.
5To make the red sauce, in a separate pan, heat 1 tbsp olive oil, add 2 tbsp chili powder and cook for a minute. Add 1 can tomato sauce and 1 cup of water and simmer for 10 min.
6Warm corn tortillas slightly to make them more pliable.
7Fill each tortilla with beef mixture and roll up. Place seam-side down in a baking dish.
8Pour red sauce over enchiladas and sprinkle with shredded cheese.
9Bake for 20 minutes, or until cheese is melted and bubbly.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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