Paleo Beef Enchiladas
A paleo version of the Mexican favorite!
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 lb ground beef
- 4.5 oz can diced green chilies
- 1/2 tsp sea salt
- 6-8 Siete grain-free tortillas ((1 pack has 8 tortillas)
- 18 oz tomato sauce (I used 1.5 12 oz cans from Trader Joes)
- 1/2 cup chicken broth
- 3 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp Coconut Aminos
- 1/4 tsp cayenne pepper
Preheat oven to 400.
Combine all sauce ingredients in a small sauce pan and bring to a boil over medium heat. Reduce heat to low and let it simmer while you make the enchiladas.
Heat olive oil over medium heat in a large saute pan. Add onions, green chilies, and beef and saute until browned and cooked through. Add 1/4 cup of the sauce plus the 1/2 tsp salt and stir to combine.
Spoon 1/2 cup of the enchilada sauce into the bottom of a 9x13 baking dish.
For the tortillas, you can heat each one individually for 10-15 seconds on a hot griddle or pan, or microwave for 10-15 seconds on a plate. Once heated, fill each tortilla with 1 bit of the meat mixture, fold the sides over, and flip it over so the seam is tucked underneath. Place on top of the enchilada sauce in the baking dish. Do this until all tortillas have been filled and placed in the dish. Top with remaining sauce and bake for 20 minutes until bubbling.
Top with Dairy Free Sour Cream (see notes for recipe link), cilantro, and avocado. Enjoy!
Calories: 355kcal, Carbohydrates: 28g, Protein: 16g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 1511mg, Potassium: 656mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1626IU, Vitamin C: 16mg, Calcium: 63mg, Iron: 4mg