These leftover gluten-free shredded beef enchiladas could not be any easier! They are so great because everything is made from scratch, including the gluten-free enchilada sauce. Yet nobody would ever know if didn”t take you all day to make them. These are also a great way to use leftover shredded beef up in a completely different, yummy dinner!
3 Tbls. raw or organic butter
Leftover grass-fed, organic shredded beef
1-2 c. raw or organic cheese
gluten-free corn tortillas
Gluten-Free Enchilada Sauce:
3 Tbls. Bob”s Red Mill Gluten-Free All Purpose Flour
2 Tbls. chili powder
1 tsp. cumin
1 tsp. Real Salt
1/2 tsp. Real Garlic Salt
1 can organic tomato sauce
12 oz. gluten-free, online slot maschinen organic chicken broth
*Melt butter in pot. Add butter to create a rue. Add spices to the rue and cook one minute. Whisk in tomato sauce and chicken broth. Let simmer 10 minutes until thick enough, then dip corn tortillas in one at a time. Fill tortillas with a little shredded beef and cheese. Roll and repeat until casserole dish is full. Pour remaining sauce over enchiladas. Cover with cheese. Bake at 375 degree for 20 minutes or until hot all the way through.