Gluten Free Enchiladas Recipe

Last week I got this yum package of Taco Fresco Ground Beef Seasoning in the mail from Nueva Cocina. It is all natural and gluten free, and tastes really good. We don’t care much for tacos so I was thinking today I would use it to make some home made enchiladas. The sauce took only about 10 minutes to make, and it was delish!

Home Made Gluten Free Enchiladas

Sauce

1 6 oz can tomato paste

1 16 oz can chicken broth

1 pkg Nueva Cocina Taco Fresco Ground Beef Seasoning

1 Knorr Chipotle Mini Cube

Add all ingredients in a small saucepan, stirring well to mix tomato paste and the mini chipotle cube into the liquid. Bring to a boil, reduce heat, and simmer for about 10 minutes until thickened a bit. Remove from heat.

Filling

2 tablespoons olive oil

½ lb ground meat (I use 1/3 turkey, 1/3 pork, and 1/3 beef)

1 small onion, chopped

4-5 garlic cloves, chopped

1 poblano pepper, seeded and chopped

1 tsp cumin

1 tsp basil

1 tsp ground red pepper

Add olive oil to a skillet. When heated through, add onion, garlic and pepper, sautee until onion is clear. Add ground meat, crumbling and stiring, cook until meat is browned. Add cumin, basil, and red pepper, stir to mix well.

To assemble:

Pour about 1/3 cup of sauce in casserole dish, spread around to cover the bottom of the dish. For each enchilada, put a couple tablespoons of meat in the center of a corn tortilla. Roll the tortilla, and place seam side down in the casserole dish. Repeat until the filling is used up. Pour the rest of the sauce over the enchiladas. Bake in 400 degree oven 25 minutes. Take the casserole dish out of the oven, cover with 1 cup shredded Mexican blend cheese. Return to oven and bake for another 10 minutes

We made a salad with a bag of Fresh Express pre-cut lettuce, some canned tomatoes, some pickled garlic, and sliced onions. I also cut up an avacado to put on top of the enchiladas. I thought I would have some left over for lunch tomorrow, but Jim ate a second helping for dessert!