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!
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.
Add the onion and saute for approximately 7 minutes or until tender.
Lower heat to medium and stir in the garlic until fragrant, about 1 minute.
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.
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.
Serve immediately with a slotted spoon.
*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.
https://glutenfreerecipebox.com/gluten-free-enchilada-casserole-with-cabbage/