These hearty, comfort food style beef enchiladas are packed with flavor & a blast back to my childhood. A paleo style spin on a recipe my mom used to make all the time! They’re so easy, using ground beef as the filling – and easier on our guts with grain free tortillas and a quick homemade sauce. I can’t wait for you to try these!

Even after all these years of blogging, I’ve still got a LONG list of recipes that haven’t made it here to JJB. These Beef Enchiladas have long been on the top of that list. Dathan requests these weekly, and even Hudson eats them right up (he eats everything lately, but still – these are a fav for us ALL).

This is one of those dishes you can’t mess up. Grab some grain free tortillas (or ANY tortilla your family likes), ground beef, shredded cheese if you do dairy (we like Organic Valley’s grass fed cheese).

Stir up my quick scratch enchilada sauce, or grab a jar. You can’t go wrong, and your belly is going to be SO HAPPY. Plus, these make the best leftovers!

Make sure you tag me on Instagram @justjessieb if you make these, and be sure to check out my other enchilada style creations while you’re here!

Print Recipe
5 from 18 votes

Beef Enchiladas

Hearty and flavorful ground beef and green chile enchiladas with a quick, from scratch red enchilada sauce. Grain free and simple as can be!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, main dish
Cuisine: American, Mexican
Keyword: casserole, enchiladas, grain free, oven
Servings: 8 enchiladas
Calories: 303kcal

Ingredients

  • 1 lb ground beef
  • 1/2 white onion chopped
  • 4 oz diced green chiles
  • 1 cup shredded cheddar cheese divided
  • 8 grain free tortillas
  • 4 Tbsp sliced black olives
  • chopped cilantro, sliced avocado, fresh lime wedges optional garnish

For the Enchilada Sauce

  • 14.5 oz tomato sauce
  • 1 1/2 cups chicken or beef bone broth
  • 2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt & pepper to taste

Instructions

  • Preheat the oven to 375ºF. Grease a 9 x 13" baking dish with avocado oil (I use a spray) and set aside.
  • Make your enchilada sauce by whisking the tomato sauce, chicken broth, and spices in a medium bowl until smooth. Set aside while you work on your filling.
  • Add the ground beef and chopped white onion to a large skillet over medium to medium high heat, and cook until the ground beef is broken up and browned and onion is translucent. Stir in the diced green chiles. Drain any excess liquid, then stir in 1 cup of the enchilada sauce and about 1/2 cup of shredded cheese.
  • Pour 1 cup of enchilada sauce into the greased baking dish and spread along the bottom to coat. This will help keep the enchiladas from sticking to the bottom! Warm the tortillas to keep from breaking (see notes below) then fill each tortilla with about 1/4 cup of ground beef mixture. Fill, then roll up and place into the baking dish seam side down. Repeat until all of the tortillas are filled, then pour the remaining enchilada sauce over top. Sprinkle with sliced olives and shredded cheese.
  • Cover the dish with foil to keep from drying out, then transfer to the oven and bake at 375ºF for 30 minutes or until warmed through. Serve hot with your choice of garnish – we like avocado slices or guacamole, chopped cilantro, and a squeeze of fresh lime. Sour cream or hot sauce would be great too!

Notes

  • We use Siete brand grain free tortillas.  The cassava ones are my favorite for the flavor/texture, and they hold up great!
  • To keep the tortillas from cracking while filling them up, I like to warm them up a bit before filling.  Place the whole stack of tortillas on a plate and microwave for about 20-30 seconds or until warm, or warm in the oven or on the stovetop for just a minute or so.  Helps them get more pliable and keeps from breaking apart!

Nutrition

Serving: 1enchilada | Calories: 303kcal | Carbohydrates: 18g | Protein: 15.5g | Fat: 18.5g | Sodium: 625mg | Fiber: 3.5g | Sugar: 3.5g
Filed   Beef, one dish meals, Paleo