Texas Style Stacked Beef Enchiladas (Made Gluten Free)

   These Texas style stacked enchiladas are fantastic.  In my church cookbook they are called king ranch chicken (but this recipe works well for both beef or chicken enchiladas). 

   This recipe is a blend of two recipes.  This kind of enchilada doesn't have as much sauce as most enchiladas, but it is definitely a taste sensation!  The sour cream sauce that goes over the top of it is like the icing on a cake--it really makes a difference!

                                

Gluten Free Stacked Enchiladas

1. Chop veggies: 

1. Chop up 2 cup of onion and 1 green and 1 red pepper. Mince1 clove of garlic and put in a separate bowl.
2.  Chop up ¼ cup of cilantro and put it in a separate container.  
3. Chop up ½ cup of olives and put in a dish. (I’ve put the whole can in!)

2.  Soak tortillas:  Put about 10-14 corn tortillas into a pie plate with about 1 ½ cup of water and ¼ cup of salsa to cover.

3.  Brown ground beef:  Put 1 pound of ground beef into a skillet and add the garlic, onion, and green pepper when the meat is partially done. Cook a few minutes until vegetables are tender. 

                                       

4. Add sauce & spices to beef: 
(1) When the beef and veggies are done, add 1 15 oz can of tomato sauce, olives, 2-3 T of choppd cilantro, 1 t chili powder, ¼ t cumin,  1/2 t pepper, 1 t Worcestershire sauce, ¼ c of salsa/picante. 
(2) Let this mixture cook for about 3 minutes.

5. While meat & veggies are cooking grate cheese and prepare the sour cream sauce for the top:
(1)  Grate 3 cups of cheddar  cheese and put aside.
(2)   Make the sauce by putting ¼ cup of  butter into a pan, when it starts to melt, stir in 2 T of  rice flour, 1 t of salt, and 1 t  chili powder.
(3)  Slowly add ¾ cup of milk and whisk until smooth.
(4)  When thickened, whisk in 1 cup of sour cream.  Set aside. 

6.  Layer the enchiladas - Drain the tortillas and assemble as follows:

(1)   Put a layer of tortillas on  the bottom of a  greased 9 x 13 pan.

(2)  Spread one half of the meat and vegetable sauce over the tortillas.

(3)  Sprinkle with cheese

(4)  Put another layer of tortillas on top of the cheese

(5)  Spread the last half of the meat and vegetable sauce over the tortillas.

(6)  Sprinkle with cheese.

(7)  Put the last layer of tortillas on top of the cheese.

(8)  Spread the sour cream sauce over the top and sprinkle with the remaining cheese.

7. Bake at 350 for 25-30 minutes.

Other Mexican recipes on this blog:

Mexican Casseroles
Texas Style Gluten Free Stacked Beef Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada (From my Heritage School Cookbook)
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Gluten Free Mexican Quinoa Casserole  (From an Internet search)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Tacos, Chimichangas  & Etc.
Rachel Ray's Recipe for the Best Fish Tacos   (From Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Fabulous Vegetarian Gluten Free Fajitas   (From an Internet search)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

Beans & Rice
The Best Homemade Refried Beans  (From an Internet search)
Texas Pinto Beans & Rice  (From my Texas airport cookbook)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in Califiornia)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)
Mexican Salmon & Mango Salad  (Modification of a Betty Crocker recipe)