Beef Enchiladas

To make beef enchiladas from scratch, start by sautéing diced onions in vegetable oil until golden brown. Add sliced green chillies, minced garlic, and ground cumin, then stir in chopped tinned tomatoes and season with salt and pepper. Simmer the sauce until cooked through and blend until smooth. Sauté thin strips of beef in a separate pan, then mix in kidney beans and some of the sauce. Fill tortilla wraps with the beef mixture, top with mozzarella cheese, roll them up, and place in a casserole dish. Cover with the remaining sauce and cheese, then bake until golden brown.

Yes, you can make beef enchiladas gluten-free by using gluten-free tortilla wraps instead of regular ones. Additionally, ensure that all other ingredients, such as the tinned tomatoes and spices, are certified gluten-free. This way, you can enjoy a delicious and hearty meal without gluten.

If you're looking for a substitute for beef in enchiladas, you can use shredded chicken, turkey, or even a plant-based protein like lentils or black beans for a vegetarian option. Just ensure to adjust the cooking time accordingly, especially if using pre-cooked proteins.

To store leftover beef enchiladas, allow them to cool completely, then cover the casserole dish with plastic wrap or transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing them; just make sure to wrap them tightly in foil or freezer-safe containers to prevent freezer burn.

Beef enchiladas pair wonderfully with a variety of side dishes. Consider serving them with Mexican rice, refried beans, or a fresh salad with avocado and lime dressing. You can also add some guacamole or sour cream on the side for extra flavor.