Looking for a quick and easy dinner idea? This Gluten Free Beef Enchiladas with Canned Sauce is exactly what you’re looking for!
The unbeatable combination of beef, cheese, and saucy goodness make this Mexican dish a family favorite.

As a mom of 4, I know how hard it can be to find gluten free dinner ideas that are both delicious and easy. But you know the recipe is kid-friendly when everyone wants seconds!
This recipe is an adaption from both my homemade enchilada recipe and the back of an enchilada sauce can.
I love my homemade enchilada sauce recipe, but often we just don’t have the time to make it happen. These flavorful enchiladas come together in a snap with just 6 ingredients!
It’s sure to please the enchilada lover in your life!
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Ingredients for Gluten Free Beef Enchiladas Recipe
You will need the following ingredients for these homemade gluten-free enchiladas:
- Gluten-Free Enchilada Sauce 28 oz – we use Old El Paso canned Enchilada Sauce. It’s not marked gluten free (even though it doesn’t have any gluten containing ingredients). As a sensitive Celiac, I never have reactions to it. Alternatively, you could use Siete Foods Gluten Free Enchilada Red Sauce.
- 1 pound of ground beef
- 1/2 small onion finely chopped
- 1 cup sour cream
- 1 cup of sharp cheddar cheese and extra for sprinkling
- 14 White Corn Tortillas – we love the extra soft Mission White Corn Tortillas – they rarely break when rolled.
Let’s get started on our easy gluten-free enchilada recipe!
How to make Easy Gluten Free Beed Enchiladas
First, preheat the oven to 375 degrees.
Then, in a large skillet, brown 1 pound of ground beef. Cook on medium-high heat until completely cooked through and no pink is found.
Finely chop half of an onion and add to the pan with the ground beef and cook until the onion is translucent. (We usually chop the whole onion and freeze the unused portion for future use).
I recommend chopping the onion as finely as possible if you have kids – this makes it more palatable to them.
Next, take your beef and onion mixture and add 1 cup of sour cream.
Mix into your beef mixture.
Now, prepare your enchilada prep station.
Place a 9×13 glass baking dish out. Put 1 cup of cheese in a small bowl. Open your enchilada sauce and place 14 corn tortillas on a plate.
Now it’s time to assemble the enchiladas!
In a 9×13 glass baking dish, pour a layer of enchilada sauce to cover the bottom of the dish. Dip your first corn tortilla into the sauce coating both sides.
Using a spoon, place about 2 heaping tablespoons of meat mixture along with a sprinkle of cheddar cheese onto the sauced corn tortilla.
Roll it and place it seam side down into the sauced baking dish. And….repeat!
If you notice you are running low/high on meat mixture as you go, feel free to adjust to use it all up between the 14 tortillas.
You can use extra tortillas but I find my baking dish can’t handle more than 14.
It’s best to use a 9×13 pan so that the sauce covers as much surface as possible. A larger dish might cause the enchiladas to dry out.
I like to add more sauce to the baking dish as I go.
Then when the last tortillas are rolled, I top the enchiladas with the remaining sauce.
So yes, you are going to need a lot of sauce. I use a 28 oz can.
Once you have assembled the enchiladas it’s time to pop them in the oven. They will need about 20-30 minutes to cook.
We cooked ours at 375 degrees for 25 minutes. The enchiladas will be bubbling hot when they are cooked through.
Add a little bit of cheddar cheese to the top of them.
We use about 1/4 cup of shredded cheddar to top them off, then bake for just a few extra minutes until the cheese has melted.
And….it’s finished! These are so delicious it’s hard to believe they only needed 6 ingredients!
I hope you enjoy them as much as my family does. This meal is definitely always a hit in our household!
How long can I store beef enchiladas?
If you happen to have leftover enchiladas you can store it in an airtight container in the refrigerator for up to 3 days.
Alternative Enchilada Ideas
If you want to mix things up you can try swapping rotisserie chicken for the beef to make some easy chicken enchiladas.
If you prefer a non-meat, you can do cheese enchiladas.
You might also like sauteing bell peppers into the meat mixture, or adding some green chiles for a little more heat.
Yellow corn tortillas or almond flour tortillas can be swapped but I do recommend the extra soft white corn tortillas by Mission as they don’t break as easily.
What should I serve with gluten free enchiladas?
Our family likes to serve a fresh lettuce salad with our enchiladas. Sometimes we add avocado to our salad to give it a Mexican flair.
You might also like to serve this easy homemade salsa with tortilla chips as a side dish or appetizer.
More Gluten-Free Recipes
Looking for more amazing gluten free dinner ideas the whole family will enjoy?
My kids love this Gluten Free Lasagna. It’s fairly simple and oh so delicious!
This Sausage and Cherry Tomato Gluten-Free Pasta is one of my favorite recipes. Such a great way to use up all those garden fresh cherry tomatoes!
Interested in learning to Smoke Pork Ribs? Here’s everything you need to know to be successful and achieve an amazing depth of flavor with simple ingredients.
Check out this Slow Cooker Pot Roast. It’s a kid-friendly recipe that’s always a winner at my house!
Here’s our family’s favorite Chili Recipe. A few easy ingredients turn this recipe into something even kids will enjoy!
I adore this big list of Gluten Free Casseroles for Dinner. There’s so many amazing ideas that use simple pantry ingredients. Perfect for busy weeknights.
Print the Recipe Card
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Beef Enchiladas with Canned Sauce (Gluten Free!)
Equipment
- 1 large skillet
- 1 9×13 glass baking dish
Ingredients
- 1 can Gluten-Free Enchilada Sauce 28 oz
- 1 lb Ground beef
- 1/2 Small Yellow Onion, finely chopped
- 1 cup Sour Cream
- 1 cup Cheddar Cheese (and 1/4 cup extra for sprinkling)
- 14 Corn Tortillas – we love the extra soft Mission Corn Tortillas
Instructions
- Preheat the oven to 375 degrees.
- In a large skillet, brown 1 pound of ground beef. Cook on medium-high heat until completely cooked through and no pink is found.
- Finely chop half of an onion and add to the pan with the ground beef and cook until the onion is translucent. Remove from heat.
- Mix 1 cup of sour cream into your beef mixture.
- Next, prepare your enchilada prep station. Place a 9×13 glass baking dish out. Put 1 cup of cheese in a small bowl. Open your enchilada sauce and place 14 corn tortillas on a plate. Bring your beef and onion mixture over.
- In a 9×13 glass baking dish, pour a layer of enchilada sauce to cover the bottom of the dish. Dip your first corn tortilla into the sauce coating both sides.
- Using a spoon place 2 heaping tablespoons of meat mixture along with a sprinkle of cheddar cheese onto the sauced corn tortilla. Roll it and place it seam side down into the sauced baking dish. And….repeat! I like to add more sauce to the baking dish as I go. Then when the last tortillas are rolled, I top the enchiladas with the remaining sauce.
- Bake the enchiladas for 20-30 minutes at 375 degrees. The enchiladas will be bubbling hot when they are cooked through.
- Sprinkle with cheddar cheese and then bake a few extra minutes until the cheese has melted.
Want to save this easy gluten free Enchilada recipe? Pin the image below of these easy ground beef enchiladas to your Easy Dinner Recipes board on Pinterest!