Beef Enchiladas with Canned Sauce (Gluten Free!)
Fast and Easy 6 Ingredient Beef Enchiladas using canned sauce. Such a delicious gluten free dinner idea!
Equipment
- 1 large skillet
- 1 9x13 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 9x13 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 9x13 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.