Gluten-Free Enchiladas
Published
My family loves Mexican food, and we’re always looking for new ways to enjoy it. These gluten-free enchiladas have quickly become a go-to in our house—they’re cheesy, flavorful, and so simple to make. I brown ground beef with taco seasoning, then layer it with rich red enchilada sauce and melty cheese, all rolled up in naturally gluten-free corn tortillas. The kids devour them, my husband always goes back for seconds, and I love how easy they are to pull together for a weeknight dinner or when we’re feeding a crowd.
“These were enjoyed by the whole family! A simple, quick recipe to make – and huge flavor!! Yum 🙂”
– Gill
Gluten-Free Beef and Cheese Enchiladas Recipe
Taco night is a big deal in our house, so these gluten-free beef and cheese enchiladas fit right in with the flavors we all love. Some weeks, we’ll make gluten-free tacos, but I love that I can switch it up to these. I use certified gluten-free corn tortillas and a gluten-free enchilada sauce to keep things safe and delicious for everyone. I even make my own homemade taco seasoning, which is always nice to have on hand in my pantry—it’s a simple way to control the salt and spice, and it makes the beef taste even better. This dish always gets a thumbs-up from the kids, and the adults aren’t shy about grabbing seconds either.
Gluten-Free Enchiladas
Ingredients
- 1 lb. ground beef
- 1 tbsp cumin
- 2 tsp onion powder
- ½ tsp garlic powder
- 2 tsp oregano
- 2 tsp paprika
- ½ tsp salt
- gluten-free corn tortillas
- cheddar cheese
- 28 oz. can of gluten-free red enchilada sauce, or homemade
Instructions
- Heat oven to 375°F.
- Spray a large pan with gluten-free cooking spray.
- Add your ground beef to the pan.
- Add the seasonings to a small bowl and stir to combine.
- Pour seasoning blend onto the ground beef and stir to fully coat the beef.
- Cook meat until browned and drain oil if necessary.
- Pour ½ cup of the enchilada sauce in a dish large enough to dip the tortilla (add more as needed). If your tortillas have been in the refrigerator or are stiff, put them on a plate and cover them with a damp paper towel and microwave for 30 seconds.
- Spray 9 x 13 glass pan with gluten-free cooking spray.
- Pour enough enchilada sauce to cover the bottom of the baking pan.
- Dip the corn tortilla into the enchilada sauce (cover both sides) and fill with beef and cheese. Roll and place the tortilla seam side down. Repeat until your pan is full.
- Pour remaining enchilada sauce over the tortillas.
- Place in oven to bake for 25 minutes.
- Remove from oven and sprinkle cheddar cheese over the top. Allow cheese to melt before serving.
- Serve with your favorite toppings like sour cream, avocado, guacamole, lettuce, and cilantro.
Notes
- You can use store-bought taco seasoning, just be sure it’s certified gluten-free.
- Look for certified gluten-free corn tortillas like Mission or Guerrero.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Enchiladas Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 375°F. Spray a large skillet with gluten-free cooking spray.
Make the taco seasoning: In a small bowl, combine 1 tbsp cumin, 2 tsp onion powder, ½ tsp garlic powder, 2 tsp oregano, 2 tsp paprika, and ½ tsp salt.
Cook the beef: Add 1 lb. ground beef to the skillet over medium heat. Sprinkle the seasoning blend over the beef and stir until fully coated. Cook until the meat is browned, then drain any excess grease if needed.
Prep the tortillas: Pour about ½ cup of the 28-oz can of gluten-free red enchilada sauce into a shallow dish for dipping. If your gluten-free corn tortillas are cold or stiff, warm them on a plate covered with a damp paper towel in the microwave for 30 seconds to soften and prevent tearing.
Prep the baking dish: Spray a 9×13-inch baking dish with gluten-free cooking spray. Pour a thin layer of enchilada sauce to coat the bottom.
Dip the tortillas: Dip each tortilla into the sauce to coat both sides.
Fill the tortillas: Fill each with a scoop of the seasoned beef and a sprinkle of shredded cheddar cheese (about 1–2 tbsp).
Roll the tortillas: Roll and place seam-side down in the baking dish. Repeat until the pan is full. Pour the remaining enchilada sauce evenly over the rolled tortillas.
Bake and finish: Bake the enchiladas for 25 minutes. Remove from the oven and sprinkle additional shredded cheddar cheese over the top (about ½ to 1 cup, depending on preference). Let it sit for a few minutes until the cheese is melted and gooey.
Serve and enjoy: Enjoy warm with your favorite toppings like sour cream, avocado, guacamole, shredded lettuce, or chopped cilantro. Enjoy!
Variations & Substitutions
- Protein alternatives: Swap the ground beef for shredded chicken, ground turkey, or black beans for a different twist.
- Dairy-free option: Use your favorite plant-based cheese to make this recipe completely dairy-free.
- Spice level: Add chili powder or use a spicier enchilada sauce if you like extra heat.
- Add veggies: Mix in sautéed bell peppers, onions, zucchini, or spinach for added flavor and nutrients.
Serving Suggestions
These gluten-free beef and cheese enchiladas make a hearty main dish, but they’re even better with a few simple sides. I love serving them with cilantro-lime rice or a scoop of refried beans for a classic combo. A bowl of guacamole and salsa on the side never lasts long in our house! For toppings, try a dollop of sour cream, a sprinkle of fresh cilantro, or a handful of diced tomatoes to add some brightness and freshness to each bite.
Storage Instructions
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days—they reheat beautifully for quick lunches or dinners. You can also freeze them unbaked for up to 3 months; just wrap the dish tightly in foil or plastic wrap. To make them ahead, assemble the enchiladas and refrigerate or freeze until you’re ready to bake. When you’re ready to enjoy them, bake refrigerated enchiladas at 350°F until heated through, or thaw frozen enchiladas overnight in the fridge before baking as usual.
More Gluten-Free Mexican Food Recipes To Try!
- Gluten-Free Burrito Bowl
- Gluten-Free Tortillas
- Keto Jalapeño Poppers
- Southwest Quinoa Salad
- Gluten-Free Tres Leches Cake
Our Gluten-Free Enchiladas recipe was originally published 04/20/17. It was retested, reworked, and republished to be better than ever 8/22/25.
Ground beef? Canned sauce? Shredded cheese? Why not just buy a package of frozen? This is not cooking – it is simply assembling something with little to no flavor (or love.)
Hi John, we are sorry you didn’t enjoy these gluten-free enchiladas.
Great looking recipes
How can I use your recipes adapted for flour allergy?
Hi Roberta, it depends what kind of allergy it is.
You have helped me so much to begin navigating a new life without gluten in it. Thank you for sharing!
Do you think I can freeze this recipe?
Sure!
Ok as a picky child who grew up basically only loving enchiladas This recipe is absolutely the best! I literally tripled it for my postpartum meal and (!) gave some to my neighbor who has a picky child and she scarfed them down cold. Definitely 5 stars
These were enjoyed by the whole family! A simple, quick recipe to make – and huge flavour!! Yum 🙂
Loved this & so did my whole family!
Do white or yellow corn tortillas work best?
Hi Mary! You can use either white or yellow corn tortillas. My family enjoys both types. I hope you enjoy the enchiladas!
Deeeelicious!!! My husband scarfed it down. I knew we would like this dish, but it was even better than we expected. And your seasoning mix is just right! This is our first recipe from your site & we can’t wait for the next dish tomorrow (Crispy Chicken Thighs One-Pan). Thank you so much for sharing your recipes!
Thank you so much Rhonda for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the enchiladas. I hope you enjoyed the crispy chicken thighs too. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!