Red Meat Allergy Friendly Dairy Free Beef Enchiladas
Total time1 hr
Prep time20 min
Cook time40 min
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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)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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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