I. love. Mexican.

In fact, in a former life, I think I was Mexican food. (Shout out to all my fellow Gilmore Girls fans!)

Making beef enchiladas typically meant that I spent about 10 minutes at the store looking at all the cans trying to find a brand of enchilada sauce that was both soy and gluten free, but at a good price. I usually just gave up and decided to make something else.

Not this time! With lots of different enchilada sauce recipes in front of me, I combined ingredients and formed a recipe that I feel like is easy and authentic!

Here is what you need:

• 1 lb. 95% lean browned ground beef
• 2 c. chicken stock
• 2- 8 oz cans tomato sauce
• 3 TB chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp cumin
• 1/4 tsp salt
• 2 cups low-fat shredded cheddar cheese
• 8 soft corn tortillas
• Optional toppings: sour cream, black olives, lettuce etc.

Here is what you do:

• Add the 2 c. chicken stock, 2/8 oz cans of tomato sauce, 3 TB chili powder, 1/2 tsp garlic powder, 1/2 tp onion powder, 1 tsp cumin and 1/4 tsp salt in a a medium sized saucepan.
• Stir
• Turn heat to medium and let simmer for 20 minutes to thicken.
• Brown the 1 lb ground beef and drain.
• Add the sauce to the ground beef and stir.
• In a 9×13 pan put a layer of corn tortillas (they will overlap)
• Now layer about 3/4 cup of the sauce mixture and 1/2 c. cheese (be sure to reserve 1/2 cup of cheese for the very top)
• Top with another layer of corn tortillas
• Repeat the layering 3 times
• Pour the rest of the sauce on top
• Bake at 350 for 20 minutes or until bubbly and hot in the center.
• Add remaining cheese and bake until cheese is nice and melty (5 -10 minutes)
• Top with optional Mexican toppings: sour cream, black olives, lettuce etc.

• Don’t forget to PIN this recipe to save for later!

  

  Blessings!!!