I’ve been making these enchiladas for years now. Most of my recipes are quick, easy, and cheap. This one while not really expensive to make it’s a little bit of a task.
I love food so much. The recipes I share here are some of my all-time favorites. If you read my blog. I’m always saying this is my favorite. Haha, I just love food! These enchiladas are awesome though. I wouldn’t put in the effort if the outcome was not outstanding!
The first time I made these gluten-free enchiladas was for my sister. She just loves Mexican food. I can’t believe how great they had turned out. Trying to make my sister happy, I unintentionally added a new dish to my menu!
Cheese Enchiladas Recipe
These enchiladas are a little backwards and I LIKE IT! The cheese is in the corn tortillas. The meat is in the sauce. Typically, it’s the other way around. However, I think my way is quite amazing!
I don’t know about you, but I think the more cheese the better. The recipe calls for cheddar cheese, but I usually use whatever I have on had that will go well with this dish.
You can also use a mexican cheese blend. mozzarella and Monterey Jack are both good choices too.
- 1.5 lbs ground beef
- 1 onion (diced)
- 2 tsp garlic powder
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- 3 Tbsp chili powder
- 2 28 oz cans crushed tomatoes
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 4 cups beef broth
- 4 cups water
- 1/3 cup cornstarch
- 1 package corn tortillas
- 2 tbsp oil (I like coconut or olive oil)
- 1 cup cheddar cheese (shredded)
ENCHILADAS SAUCE DIRECTIONS:
- In a large saucepan cook meat, onions and garlic powder together until well done.
- While the beef is cooking, measure out the remaining spices and put all together and set aside.
- Drain Beef.
- Add tomatoes and spices then mix well.
- Now pour in the water, and the broth.
- Bring this mixture to a boil.
- Reduce heat and simmer for one hour, stirring occasionally.
- Gradually, add cornstarch to beef mixture. Mix well.
- Simmer for five more minutes.
- Spray a large casserole dish with oil.
- Fry one tortilla over medium high heat for about 30 seconds on one side, or until each side is slightly browned.
- Pull it out of the pan (with utensil, not your hands!) Then, place it on a plate or other clean surface.
- Place cheese down the middle and roll it up.
- Place it in the casserole dish.
- Do this over and over until you have filled the casserole dish with hot cheesy tortillas!
- Preheat oven to 350ºF.
- Now, pour your amazing enchilada sauce over the tortillas.
- Bake for 10 minutes. This step helps to thicken the sauce.
- Take out and put some cheese on top, and back for a couple more minutes until the cheese is melted.
If you have extra sauce you can freeze it and use it next time. It is one less step you have to go through next time!
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 593Total Fat 33gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 17gCholesterol 121mgSodium 1580mgCarbohydrates 34gFiber 8gSugar 13gProtein 43g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
If you have leftover sauce you can freeze it and use it next time. It’s one less step you have to go through next time!
You can take an example from Mexican restaurants and serve these gluten-free enchiladas with refried beans, lettuce, guacamole, and sour cream! You know how they do it.
Serving up a huge plate of food (that I can never seem to finish.) There’s nothing like those re-fried beans, I just love those! Guacamole, if you like it, adds a cold smooth creamy taste to this dish enhancing all of the flavors and bringing them all together.
Enchiladas You Can Make Using This Sauce!
I like experimenting since I love enchilada sauce so much…For that reason, I’ve made a few enchilada recipes.
The first recipe I came up with was this Cheese Enchiladas Recipe. These are the only enchiladas that I make with a beef enchilada sauce that IS NOT quick! If you know anything about me, I love making quick easy meals.
The good thing about those enchiladas is that you can freeze the sauce, so even though it takes over an hour to make the sauce, I can also get a few meals out of it.
Another recipe I have on the blog is my vegetarian enchiladas. I’m not a big meat eater myself and I have several vegetarian friends, so this is something I make when I get together with friends.
The kid’s favorite enchilada that’s super easy to make is the Cheese and Onion Enchiladas. The kids don’t usually know there are onions in it. I like sneaking veggies into foods they love. Shhh…!
If you’re interested in making authentic enchiladas, check out this YouTube video.
I’d love To Know what you think!… Leave me a comment!
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