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”.
Save RecipeIngredients
- 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
- 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
- 1 recipe savory crepes, page 277 of The Grain-Free Family Table or Siete grain-free tortillas
- 8 ounces raw cheddar (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!
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