Thursday, July 23, 2020

Nancy's Beef Enchiladas

Nancy's Beef Enchiladas

     There were a handful of recipes my husband made for me when we were dating and this was one of them. It is his mother's enchilada recipe. He liked them so much he occasionally made a pan of them for himself when he was single to eat throughout the week. It has continued to be our go-to beef enchilada recipe over the years. I like that the sauce is made from scratch, that way you can make sure it is gluten free, a lot of pre-jarred sauces use flour as a thickener. My favorite part of this recipe is the ground beef mixture. The combination of sour cream, cheese, and parsley reminds me of a dish my mother made growing up and I like to sneak a spoonful of it before I stuff the enchiladas. 


1 pound ground beef

1/2 red onion chopped

1 1/2 cup cheddar cheese divided

1/2 cup sour cream

2 TBSP dried parsley

1 tsp table salt

1/4 tsp pepper

8 medium sized tortillas, I like Siete for gluten free


15 oz can tomato sauce

1 clove of garlic minced ( you can use 1/2 tsp garlic powder instead)

2 tsp chili powder

1/2 tsp oregano

1/2 tsp ground cumin

1/2 cup of water


1) Pre-heat oven to 350. In a large skillet over medium heat cook the onion for two minutes, and then add the ground beef and cook until the beef browned.

2) Meanwhile in a large bowl mix all the ingredients for the enchilada sauce and stir well with a whisk.

3) Remove the ground beef from the heat and stir in the sour cream, 1 cup of cheese, parsley, salt, and pepper.

4) Microwave the tortillas for 30 seconds so they are pliable. Fill each tortilla with about 1/4 cup of the mixture, roll the tortillas and place seam side down in a 9 x 13 baking dish.

5) Top the enchiladas with the sauce and remaining 1/2 cup of cheese. Bake for 25 minutes or until the sauce begins to bubble at the edges.

Serve with shredded lettuce and a dollop of sour cream.


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