Nutmeg Free Gluten Free Beef Enchiladas with Red Sauce
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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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