Gluten-Free Enchiladas

Home-made gluten-free enchiladas can be made with whatever filling you want!! We prefer to use rotisserie chicken or ground beef. Some like shredded beef, while others prefer no meat at all and substitute with more cheese or maybe even just some rice. What’s your favorite enchilada filling?

Pre-heat oven to 350*F

Ground Beef Filling:

• 2 lbs ground beef
• 1 large bell pepper, diced
• 1 package gluten-free taco seasoning

1. Brown the beef then add in peppers and saute. Mix in taco seasoning and water. Set aside.

For the Sauce:

• 1 1/2 cups gluten-free broth
• 2 tablespoons apple cider vinegar
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 12 6-inch gluten-free corn tortillas
• 1 1/2 cups shredded Mexican cheese blend

1. In a medium sauce pan mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Cook over medium high heat for 35 minutes.
2. In a small bowl, whisk together the cornstarch and 3 tablespoons water; add to the sauce mixture stirring constantly, until the sauce is thickened slightly.
3. Fill each tortilla with 1/4 cup filling. Roll up and place seam side down in a 13 x 9 casserole dish.
4. Pour remaining sauce over the enchiladas and top with cheese.
5. Bake at 350*F for 20 to 30 minutes until bubbly and hot. Let the enchiladas rest 5-10 minutes before serving.

Shredded Beef Filling Option:

• 3 1/2 lbs chuck beef roast

1. Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in your Instant Pot. Add the beef. Select high pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick release to release the remaining pressure. When valve drops carefully remove lid.
2. Remove the beef from the Instant Pot and shred with two forks, discard any fat as you shred. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
3. In a small bowl, whisk together the cornstarch and 3 tablespoons water; add to the sauce mixture in the instant pot. Select saute and cook, stirring constantly, until the sauce is thickened slightly.
4. Mix in 1/2 cup sauce and some cheese with the beef mixture then go to step 3 above.