Gluten Free Beef Enchiladas with Red Sauce
Enchiladas are one of those comfort-food classics that can feel off-limits when you're avoiding gluten, mostly because of sneaky flour-based thickeners hiding in store-bought sauces. This version sidesteps all of that by building the red sauce completely from scratch — fire-roasted tomatoes, chicken broth, and a bold lineup of chili powder, cumin, oregano, and smoked paprika, blended until silky smooth. Corn tortillas stand in naturally here, since they've always been the traditional choice and happen to be inherently wheat-free, so there's no compromise on flavor or texture. The beef filling gets seasoned generously and then stirred together with a ladle of that homemade sauce before it ever hits the baking dish, which means every bite is deeply flavored all the way through. After a covered bake to lock in moisture and a final uncovered stretch to get the cheese golden and bubbling, you pull out a pan that looks and smells like it came from a serious Mexican kitchen. Serves 4, and honestly, leftovers the next day are just as good. Finish with a little sour cream and fresh cilantro and you've got a weeknight dinner that nobody will believe is as easy as it actually is.
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Learn more →Ingredients
4 servings
For the red sauce
- 2 tbsp olive oil, divided
- ½ medium white onion, roughly chopped
- 3 cloves garlic, smashed
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 ½ cups chicken broth
- ½ tsp salt
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
- ½ tsp salt
For the assembly
- 12 corn tortillas (6-inch)
- 2 cups shredded mexican cheese blend
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the roughly chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the smashed garlic and cook until fragrant, about 1 minute.
- 2
Stir in the chili powder, cumin, oregano, and smoked paprika and cook for 30 seconds, until the spices are fragrant and coat the onion. Add the fire-roasted tomatoes, chicken broth, and salt. Bring to a simmer and cook uncovered for 10 minutes, until the sauce has reduced slightly and the flavors have melded.
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