We all love a good enchilada… Now you can make your own, gluten free and healthful version! These are absolutely DELICIOUS! I made them for a large gathering of people– most who didn’t need to eat gluten free– and everyone raved about them! They were gone in about 5 minutes. 🙂 Enjoy!
1 ½ lbs. lean ground beef 1 C. plain yogurt
1 bunch green onions, chopped finely ¼ C. Gluten Free all-purpose flour
1 diced fresh jalapeño pepper ½ C. + 1 ¼ T. Dry Powdered Milk
¼ C. water ¼ C. Butter (room temp.)
1 (1.25 Oz.) package taco seasoning mix ⅓ tsp. Onion Powder
2 C. shredded mozzarella cheese ¾ C. Chicken Broth
10 (6 inch) corn tortillas
Combine gluten free flour, dry powdered milk, and room temperature butter in a stand mixer. Using the whisk attachment, mix ingredients slowly at first, then gradually increase speed until incorporated. Put mixture into saucepan and add onion powder and chicken broth, constantly stirring on medium heat. When the mixture thickens, set aside.
Preheat oven to 350°F.
In a large skillet, over medium heat, cook the ground beef, green onion, and jalapeño pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together yogurt, cheese, and thickened powdered milk mixture. This is your cheese mixture.
Divide the meat mixture evenly between the tortillas. Place a couple of tablespoons of cheese mixture over the meat, and then roll up the tortilla. Place in a 7X11 – inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortilla.
Bake in preheated oven for 20 to 30 minutes. Add diced tomato, olives, guacamole, lettuce, and onions for toppings if desired.
Mmmmm! Have any questions? Just ask below!