Dairy Free Beef Enchiladas
Rich, smoky, and deeply satisfying, these enchiladas are the kind of weeknight dinner that makes everyone at the table lean in for seconds. The from-scratch red chile sauce is the real star — built on toasted spices like chili powder, cumin, smoked paprika, and oregano, then simmered with chicken broth until it's thick, glossy, and full of depth. Seasoned ground beef gets rolled into warm corn tortillas, dipped in that sauce, and baked until everything is bubbling and fragrant. Corn tortillas are naturally free of dairy, and the filling relies entirely on beef, aromatics, and spices — so there's nothing to swap out or work around. The shredded dairy free cheese melts over the top during the final few minutes of baking, giving you that satisfying, gooey finish without any compromise on flavor. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish beautifully. This recipe serves 4 and comes together with straightforward steps that feel approachable even on a busy evening.
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Learn more →Ingredients
4 servings
For the red chile sauce
- 2 tbsp olive oil, divided
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth
- salt and pepper, to taste
For the filling
- 1 lb ground beef (80/20)
- ½ medium white onion, finely diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- salt and pepper, to taste
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 cup dairy free cheese, shredded
For serving
- 2 green onions, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
- 2
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the diced onion (for the sauce) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
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