Without the use of tortillas, this gluten free casserole contains all of the flavors of enchiladas. Its sauce leaves everything moist and the cheese topping adds additional flavor. What makes this recipe easy is that it is made in one skillet for easy cleanup! What makes this recipe smart is the addition of cabbage; a great way to get picky eaters to consume more veggies.
Gluten Free Enchilada Casserole with Cabbage
Make this one-skillet gluten free enchilada casserole in about 45 minutes. No tortillas required, just rice. Topped with cheese, it tastes amazing, even with cabbage!
Ingredients
- 3 tablespoons neutral-flavored oil divided
- 1 pound ground turkey or beef
- 1 teaspoon sugar (optional)
- 1 medium yellow onion chopped
- 2 large garlic cloves grated, minced, or crushed
- 1/2 head medium cabbage sliced and roughly chopped
- 3/4 cup gluten-free beef broth (water + 1 teaspoon Organic Low-Sodium Better Than Bouillon Beef Base)
- 1/2 cup + 2 tablespoons gluten-free red enchilada sauce (LaVictoria or Las Palmas*)
- 1 cup gluten free instant white rice (Minute Rice)
- 1/4 cup cheddar cheese shredded (or dairy-free cheese**)
- 1/4 cup Monterey Jack cheese shredded (or dairy-free cheese**)
- 1/2 can (15-ounce) stewed tomatoes without juice (optional)
Instructions
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Preheat a 12-inch skillet with 2 tablespoons of oil over medium-high heat. Add the beef or turkey and sprinkle the top with sugar, if using. (Sugar helps turkey to brown.) Cook, breaking apart and stirring constantly until no longer pink, about 7 minutes.
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Add the onion and saute for approximately 7 minutes or until tender.
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Lower heat to medium and stir in the garlic until fragrant, about 1 minute.
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Increase the heat to medium-high. Add the remaining tablespoon of oil, cabbage, beef broth, and enchilada sauce; stir occasional until the cabbage is tender, 10 - 15 minutes.
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Remove from the heat, stir in the instant rice, and sprinkle the top with cheese. Cover and allow the casserole to rest for at least 8 minutes.
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Serve immediately with a slotted spoon.
Tips
*When I use Las Palmas enchilada sauce, it is not the best texture or flavor and is spicier than most brands. So, I usually whisk together a teaspoon or two of cornstarch or potato starch with a tablespoon of water when I want a thicker sauce. Then, when added to the sauce and brought to a boil, the sauce will thicken. This is not a necessary step though. The sauce will be thinner, which can simply be left behind when served with a slotted spoon. I also like to add a teaspoon of sugar, which is already in this recipe. Keep in mind that Las Palmas sauce is free of modified starch (which my guess is made from corn) and Las Palmas contains no starch at all.
**For dairy-free cheese, consider Follow Your Heart or Daiya brands.
For Kid-Friendly:
Use a mild sauce like the one from La Victoria.