Cheesy Gluten-Free Beef and Bean Enchiladas

Making cheesy gluten-free enchiladas doesn't have to be time-consuming or complicated! The ground beef and refried bean filling comes together quickly on the stove top, is rolled with colby jack cheese into soft tortillas, and topped with enchilada sauce and more cheese. Plus, this easy weeknight dinner casserole includes a pro tip for using corn tortillas without breaking, cracking, or having to dip in sauce first!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat the oven to 350℉. Spread ½ cup enchilada sauce at the bottom of a 9X13-inch casserole dish. Grate 8 ounce block of cheese and set aside. This will be used for the filling. Grate the remaining 4 ounces and set aside. This will be used for topping.

Step 2

Filling: Heat a large skillet over medium-high heat. Add the ground beef and onions. Cook, breaking up with spoon until the beef is cooked through. Drain grease, if necessary.

Step 3

Lower the heat to medium. To the beef add the garlic, chiles, cumin, chili powder, onion powder, paprika, oregano, salt, and cayenne pepper. Cook and stir for 1 minute longer. Add the refried beans and water. Stir until the mixture is smooth and set aside.

Step 4

Warm Tortillas: Heat 1 teaspoon of oil in a small non-stick skillet over medium heat. Place a stack of 3 tortillas in the hot pan and cook for 30 seconds. Use tongs to flip the whole stack over and then flip the top one over so the oil side is face down towards the middle one. This distributes the oil to all three without having to cook one-by-one. Cook for 30 seconds more.

Step 5

Transfer the warmed tortillas to a large sheet of foil and loosely wrap to cover and keep warm. Repeat with the remaining tortillas in stacks of 3, transferring to the foil.

Step 6

Assembly: On a work surface lay one tortilla. Sprinkle the center will a good amount of cheese and then top with a generous amount of beef bean filling, about ¼ cup. Roll the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas so you have two rows of six lined tightly in the baking pan.

Step 7

Pour the remaining enchilada sauce over the top and sprinkle with the remaining 4 ounces grated cheese. Bake in a 350ºF oven for 30 minutes or until hot and bubbly.

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