Gluten-Free Mexican Cheese Enchiladas
A delicious and easy-to-make Mexican dish with gluten-free tortillas, filled with cheese and a touch of spice, then baked until golden brown.
Ingredients
- ●6-8 Tortillas (corn, gluten-free)Look for gluten-free corn tortillas at your local market.
- ●1 cup Shredded Cheese (cheddar or Monterey Jack)You can also use a blend of cheeses for extra flavor.
- ●1 pound Ground Beef (lean)You can also use shredded chicken or beans for a vegetarian option.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
- 3
Add 1 tablespoon of taco seasoning to the cooked ground beef and stir to combine.
- 4
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
- 5
To assemble the enchiladas, lay a tortilla flat and spoon some of the beef mixture onto the center of the tortilla, followed by some shredded cheese.
- 6
Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- 7
Cover the dish with aluminum foil and bake for 20-25 minutes.
- 8
Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 9
Remove the dish from the oven and let it cool for a few minutes before serving.