Gluten Free Beef Enchiladas w/Salsa & Cheese

GF Beef Enchiladas

Comment: This is a variation of our Beef Enchilada recipe except we add salsa and cheese and oven bake the tortillas. It makes for a great, quick meal and is enough of a difference between the two to warrant two separate recipes. Try this, were sure you'll enjoy it.
Cooking time:
20-25 minutes

To make the Enchiladas:
3 5" round corn tortillas
¼ lb ground beef
3 rounded tbls shredded cheddar cheese
3 rounded tbls medium or hot salsa (degree of hotness depends on you)
1 tbls canned corn
To bake the Enchiladas:
½ cup Salsa
½ cup shredded cheddar cheese

  1. Preheat your oven to 350 degrees
  2. In a 10" fry pan brown the beef and strain when done. Return the beef to the pan and add the salsa and corn stirring together until well mixed and allow to heat. Then add the cheese and melt. At this stage of preparation take one tortilla, splash it with cold water (not a lot but enough to wet it) and micro for 20 seconds which should soften it making it easy to fold.. Leave the Enchilada mix in the fry pan but move it to where you can easily access it and scoop enough to fill one soften tortilla. While doing this, get your next tortilla ready. Once you have filled the tortilla fold it and pin a toothpick through the fold to keep it together repeating the same process until all 3 have been made.
  3. In a 6"x12" (1-1 quart) ovensafe glass cookware dish, spread the ½ cup salsa evenly along the bottom and lay your 3 Enchiladas diagonally into the cookware. Then spread the ½ cup shredded cheese over the tops of the 3 and bake until the cheese is melted and the Enchiladas filling is bubbling (10-15 minutes.) Check after 5 minutes and if the cheese is browning prematurely cover the entire cookware with a piece of alum. foil to prevent the Enchiladas from drying out.
Condiments: Hot Sauce, Sour Cream