For the weekend I put together some enchaladas for some guests that were over. With using corn tortillas and in this recipe I used salsa – it stayed gluten free with no one knowing that I’ve prepared something this way. I have found premade enchalada sauce before that is gluten free, and I also have made my own (I’ll share my recipe next time!) but when I’m in a hurry and want something delicious that will please many I chose to go with salsa. I really enjoyed the extra bit of flavor the salsa gave to the dish.
12 4″ corn tortillas, warmed
2 cups fresh salsa of choice
10 ounces ground beef, browned
1/4 cup (4.5oz) green chiles, diced
1/2 cup black beans, rinsed
1/2 cup corn (fresh and frozen both work)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil
1 medium sized tomato, seeded and diced
salt and pepper, to taste
In a large skillet over medium heat place the olive oil, beef, and salt and pepper. Cook until browned, and drain excess fat when done. Add the chiles to the beef and stir well. Preheat the oven to 375F. Take a 13×9 pan and lightly cover the bottom with a layer of salsa.
In a large bowl add the beef and chile mixture, the black beans, corn and 1/2 cup of each type of cheese. Stir together well. Warm the tortillas (Lightly wetting 2 paper towels and placing 4 tortillas between and microwaving for about 15 seconds works very well) and then using a spoon, place about 2 heaping spoonfuls into each tortilla. Carefully wrap and place seam side down into the pan. Make 1 long row of 8 and 2 rows of 2 each. Top off with the remaining salsa, then the cheese and finally the diced tomato. Place into the oven for about 15 minutes – when all the cheese has melted.
Serves 6. Enjoy!