We recently went to see my husbands family and his aunt made the most awesome beef enchiladas! So after we got home I was determined to re-create them — gluten and dairy free of coarse. They are actually very simple and don’t take too long to make, which is good because lately if it ain’t quick and easy… I ain’t makin’ it. Even if I make homemade tortillas and homemade enchilada sauce instead of using store bought, the recipe comes together fairly quick.
I thought that after the kids started school I would have more time but somehow it seems to be just the opposite. We are on a strict schedule of making lunches, snacks, dropping kids off, picking them up — especially since my 4 yr old only goes from 8 to 11:30. And for some reason we seem to have tons of appointments, homework, sickness, remodeling our bathroom after it flooded… always something going on. Then, on top of that I started working part-time. OK… a few hours a week – but that’s still considered part time 🙂 But I digress, Back to the FOOD!
Here are the easy steps:
Then prepare the enchilada sauce. I used THIS recipe with tapioca flour as the GF flour, or you can use store bought 🙂
Brown the meat with an onion then add in some chopped green chili’s and some salt.
Dip the tortillas into the sauce using tongs and place them on a cookie sheet. Spoon some meat mixture into the tortillas…
… and roll them up and place seam side down into a baking dish. After that, stir some cilantro into the sauce and pour the rest of it over the tortillas. If you can tolerate cheese or have a dairy free cheese that you like, go ahead and sprinkle some on top. Otherwise, sprinkle lightly with nutritional yeast.
Pop them in the oven at 350 degrees for 10 minutes. Sprinkle on some of the remaining meat mixture and some cilantro and serve 🙂
Pin for later:
- 2 14-oz. can enchilada or Mexican red sauce (see link above for homemade)
- ½ C chicken broth
- ½ tsp. salt
- ½ tsp. pepper
- 1 pound ground beef
- 1 medium onion
- 2 4-oz. cans diced green chili's
- ½ tsp. salt
- Paleo Tortillas (see links above)
- 1 C chopped green onion, optional
- nutritional yeast or cheese if tolerated
- Start by making the tortillas, then set aside.
- Prepare enchilada sauce (if using homemade, see link above), then add the rest of the sauce ingredients and set aside.
- For the meat: Finely chop the onion. Then, in a large skillet brown the meat along with the onion. Drain off fat. Add the green chilies, salt, and pepper. Stir to combine. Turn off heat and set aside.
- To assemble the enchiladas: Preheat the oven to 350 degrees.
- Next, dip each tortilla into the sauce.
- Set the soaked tortilla on a cookie sheet and place some of the meat mixture in the tortilla. You can also add in black olives or green onions if desired. Repeat until cookie sheet is full.
- Roll up the tortillas and place seam side down in a baking dish. Repeat with the rest of the tortillas.
- Stir about 2 Tbsp. of cilantro into the sauce and pour the remaining sauce onto the top.
- If you can tolerate cheese or have a dairy free cheese that you like, sprinkle some on top. Otherwise, sprinkle lightly with nutritional yeast.
- Bake for 10 minutes, or until hot.
- Sprinkle extra cilantro and any left over meat mixture over the top and enjoy!