Last Updated on April 20, 2026 by Deliciously Organic Editor
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”.
PrintBeef Enchiladas (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4-5
- Category: Main Dish
- Method: Baking
- Cuisine: American, Mexican
- Diet: Gluten Free
Ingredients
For the Sauce:
- 3 tablespoons coconut oil or ghee
- 1/2 teaspoons coconut flour
- 1/4 cup chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups chicken stock
- 12 ounces tomato paste
- 1 teaspoon Celtic sea salt
For the Filling:
- 1 tablespoon coconut oil or ghee
- 1 large yellow onion, chopped
- 1 teaspoon ground cumin
- 1 1/2 pounds ground beef
- 1/2 teaspoon Celtic sea salt
For the Wraps:
- 1 recipe savory crepes, page 277 of The Grain-Free Family Table or Siete grain-free tortillas
- 8 ounces raw cheddar (optional)
For Serving (all optional):
- Chopped cilantro, avocado and sour cream
Instructions
- Place the coconut oil and coconut flour in a medium sauce pan over medium heat. Whisk constantly and cook until the coconut flour just turns golden brown, about 2 minutes. Add the chili powder, oregano and cumin and cook, stirring frequently until fragrant, about 30 seconds. Whisk in chicken stock, tomato paste and sea salt. Bring to a simmer over medium-low heat and cook until sauce begins to thicken, about 20 minutes.
- Place the coconut oil in a large sauté pan over medium heat. Swirl the pan to coat. Add the onion and cook, stirring frequently, until onion is translucent, about 5 minutes. Make a well in the center of the pan and add the cumin. Cook, stirring constantly until the cumin is fragrant, about 30 seconds. Stir cumin into the onions. Add the ground beef and salt. Cook, breaking up the beef with the back of a wooden spoon until beef is no longer pink.
- Preheat oven to 400ºF and adjust the rack to the middle position. Pour half the sauce in the bottom of an 11 x 7-inch baking dish and spread it out evenly. Place a crepe on the counter and top with 1/4 cup of the beef filling. Carefully roll the crepe around the beef and place it in the baking dish. Repeat with the remaining beef and crepes. Pour the remaining sauce on top of the enchiladas and sprinkle with the cheese. Bake for 25 minutes, or until golden brown and bubbly on top. Cool for 10 minutes. Serve.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
This sounds good! I’m looking for recipes to take on vacation with us…that won’t take a lot of time, and this looks like it! We can make everything ahead and freeze it and then roll the tortillas fresh before we bake it. 🙂
How many does it make? I’ll make other tortilla’s since I don’t have the cookbook…sorry! 🙁
Thanks for another good recipe!
It makes about 10 enchiladas.
Love the new site Carrie!! Beautiful colours & layout : )
I cant get it to come up either.
Trying to find the recipe for the crepes. Searched the website for “savory crepes”, “herbed crepes”, “grain free crepes” & “crepes”. Always brought me back to the Beef Enchilada recipe. Can’t make the enchiladas without the crepe recipe. 🙁
The crepe recipe is on page 277 of “The Grain-Free Family Table”.
While I can’t get the book right now (I plan to, eventually), I found several Paleo tortilla recipes online. I’ll be making these this weekend!
Going to make these for Christmas Eve for me. And my family will use other wraps….and make their own. Can’t wait I love all of your recipes. Your frittata recipe in the grain free table is one of our faves!! We enjoy Friday Frittata night.😊😉
I made this for dinner tonight with organic sprouted corn tortillas and only a pound of ground beef. I made the full recipe of enchilada sauce but used only 1.5 T mild chili powder and it came out perfectly. The tortillas broke when I tried to roll them but it didn’t matter in the end. I filled a 9″ by 9″ baking dish. It was a big hit with the kids!
Actually I later made enchilada sauce using the Tomato Soup from the cookbook as a base. We had a lot of leftover soup sans the cream and it made a perfect base for the sauce!
Great idea!
Try warming up the tortillas a bit next time and i promise they wont break. 🙂
Wow! These look incredible. Can’t wait to give them a try!
I have the book but haven’t made the tortillas yet. However, I want to make the chicken enchiladas for a birthday party but I’m always a little nervous making something for the first time to serve to a crowd that isn’t grain free and am afraid they will think the tortillas will taste weird or something. I don’t have time to make it first and taste it so could you tell me if anyone you have given that recipe to has been able to tell they aren’t real tortillas? I don’t want anyone to know they are grain free if possible, at least until after they’ve eaten them 🙂
They will notice that it’s not a corn tortilla, but the flavors and mouth-feel are just like an enchilada. I would serve this to even the pickiest eater. 🙂
Made this with chicken and used corn tortillas. We loved it! Thanks!
This looks so good! My kids love enchiladas but we haven’t made them in a long time because of our dietary restrictions. Now we can again! Love this!!
Could I make the enchilada sauce in large amounts and can it to use when ever I needed it?
Definitely! 🙂
Is it 1/2 teaspoon of coconut flour or tablespoon for the sauce? It was too little of it and didnt need to stir for 2 minutes.
I’ve had the Grain-Free Table cookbook for about a year now, gosh maybe longer, and i’ve referred to it for a couple of the recipes, but I didn’t use it that much. Recently I made some changes to my diet to help with my hormone (perimenopause) levels including avoiding grain, sugar, adding healthy fats and lots of veggies. Anyway, I was just looking up the recipe for the savoury crepes and it was like looking at your cookbook for the first time all over again! There are a lot of recipes I can use here and now! Fantastic! Thanks for giving me more options to cook with! Your hard work is truly appreciated.
You’re welcome! I’m so glad you’ve found the book helpful! 🙂
Bummer that you won’t give the crepes recipe on your website. It’s yours to do as you please, but you’re the first that I’ve found to do this. And I get all of my recipes from online bloggers. This does sound delicious, though.
While I have hundreds of free recipes here on my site, I do have some recipes in my cookbooks that I do not share on my site. The recipe for crepes is one of them. There are ways that food and health writers make money since we can’t pay the bills giving everything out for free. Having recipes in cookbooks is one of them.