These Beef Enchiladas are the perfect solution when looking for a cozy comforting dinner that checks all the boxes. For me, it has to be gluten-free, dairy free and tomato free without sacrificing flavour. They are made with tender seasoned beef, wrapped in soft GF tortillas, and smothered in a rich, no-tomato enchilada-style sauce, this recipe brings all the bold, southwest-inspired flavors you love while staying friendly to sensitive tummies. Whether you’re navigating food allergies or simply craving a lighter spin on a classic, this dish is about to become a weeknight favorite.
What gluten free and/or dairy free recipe you enjoy cooking? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Saucepan
- Stirring spoon
- Teaspoon
- Tablespoon
- Baking tray
Ingredients
- Mince beef x 500g
- Onions x 1
- Carrot x 1
- Courgette x 1
- Mild, medium or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Onion powder x 1 tsp
- Garlic granules x 1 tsp
- Cayenne pepper x 1/4 – 1 tsp (depending on how spicy you like it).
- Ground cinnamon x 1 tsp
- Chicken stock or bone broth 200mls
- Cashew nut cream cheese or grated cheese x 100g
- Tamari x 1 – 2 tbsps
- Salt and pepper x 1/4 – 1/2 tsp
Method
- Peel, slice and dice the onion.
- Next peel and grate the courgette and carrot.
- Put a large pan onto a high heat on the hob.
- Pour oil into the base of the pan and leave to heat up.
- Once the pan is hot put the onion in and fry for 2 – 3 minutes or until it starts to soften.
- Next add in the grated courgette and carrot and fry for a further minute or so.
- Now add in the mince beef and fry until golden brown all over.
- Sprinkle in the mild chili powder, smoked paprika, onion powder, garlic granules, cayenne pepper and ground sweet cinnamon.
- Mix these ingredients into the mince beef mix.
- Pour over the stock or broth and the tamari.
- Add salt and pepper to taste.
- Turn down the heat to a low to medium heat.
- Leave to simmer for about 20 minutes.
- When all the liquid starts to disappear from the sauce remove it from the heat.
- Preheat the oven to 180°C.
- Once the oven has preheated start to make the enchiladas.
- Lay a wrap onto a plate take out about a quarter of the mixture.
- Spread the mixture as evenly as you can down the middle of the wrap.
- Roll the wrap around the mixture and place seal side down into the baking tray.
- Spread the cashew nut cream cheese over the top of the wrap or sprinkle cheese.
- Continue until you have used up all of the mixture.
- Place the tray into the oven and bake for about 15 – 20 minutes or until the cheese turns a golden brown colour.
- Once golden remove from the oven and serve with a salad, vegetables or rice.
- Finally enjoy.
These GF + DF + no-tomato beef enchiladas were delicious and I hope you enjoy them as much as we did. They prove that dietary restrictions don’t have to mean giving up the hearty, satisfying meals you crave. If you try the recipe, let me know how it turns out. The feedback helps me keep creating delicious allergy-friendly dishes for everyone to enjoy. Happy cooking, and don’t forget to save or share this recipe for your next comfort-food night!
Googies Kitchen Life 