One of my favorite dishes from The Grain-Free Family Table is the Chicken Verde Enchiladas. I use my savory crepes to envelop a cilantro and chicken filing and top it off with a verde sauce. As much as I love that recipe, I’ve found a Beef Enchiladas recipe has been sorely missed, so I created this recipe using the same savory crepes, a homemade red enchilada sauce and ground beef. The dish is a touch spicy, savory, with all of the melt-in-your-mouth feel of a true enchilada.
This recipe requires a bit more work, but I assure you it’s worth it. You can make the crepes ahead of time and either store in the fridge for a few days in an airtight container, or freeze and then thaw when needed.
The raw cheddar on top is delicious, but of course, if you need to avoid dairy simply omit the cheese and you’ll still have a fantastic enchilada dinner! Don’t forget to pair it with some Mexican “Rice”.