These Paleo Beef Enchiladas are a grain-free take on the classic! It’s easy, filling, and can be made nightshade-free.

Paleo Beef Enchiladas

Paleo Beef Enchiladas

Homemade enchiladas are serious comfort food, and I have not been able to get enough of them while pregnant! They’re easy to make and are super filling and delicious.

Typically, enchiladas are made with either ground beef or shredded chicken, flour tortillas, and tons of cheese! Of course, the classic is yummy, but I wanted to recreate a paleo version that still felt like the real thing but without grains, or dairy. Most paleo enchiladas are made with zucchini (which I have a recipe for as well), but these enchiladas are made with enchilada sauce, grain-free tortillas, and easy shredded beef to feel a bit more like the classic!

This recipe is grain-free, and can be made nightshade-free with a homemade enchilada sauce!

 

Why I love these Beef Enchiladas

They’re easy to make 

I always thought that enchiladas seemed labor-intensive to make, but really, they’re not. They’re simple to put together, especially with using this instant pot shredded beef as the protein!

They’re made with Siete tortillas

I love Siete almond flour tortillas! They have an amazing flavor and are so easy to work with.

 

How to Make Paleo Beef Enchiladas

  • Prep the filling: Heat the avocado oil in a pan over medium heat. Add the diced onion and cook for 3-4 minutes until slightly translucent. Add the garlic and cook for another 1-2 minutes. Set aside and allow to cool slightly before combining with the shredded beef and 1/2 cup of enchilada sauce.
  • Assemble the enchiladas: Add 1/2 cup of the enchilada sauce to the casserole dish and spread evenly. If using the Siete almond flour tortillas, heat for 15 seconds to slightly soften. Add 3-4 spoonfuls of the shredded beef to the center of one tortilla and roll tightly. Add to the casserole dish. Repeat for all of the tortillas. Top the tortillas with the remainder of the enchilada sauce and spread evenly.
  • Bake and serve: Transfer to the oven and bake for 15 minutes or until fully warmed. Allow to cool slightly before with topped with avocado, cilantro, green onion, lime wedges, and other toppings of your choice.

Beef Enchilada Ingredients

The Ingredients for the Paleo Beef Enchiladas

Shredded beef

You can certainly make these with shredded chicken or ground beef instead, but I love using this easy shredded beef recipe for these enchiladas.

Siete tortillas

I like to use Siete-brand almond flour tortillas! You can also use their cassava tortillas. I haven’t tried to make this recipe with homemade cassava tortillas, but I’m sure you could do that to make it AIP-friendly.

Enchilada sauce

You can easily use any enchilada sauce of your choice. I make my own nightshade-free enchilada sauce at home for myself, but when I also love using the new Siete enchilada sauce for my husband!

Toppings of your choice

Such as…

  • Avocado
  • Cilantro
  • Green onion
  • Fresh lime
  • Diced red onion
  • Sliced black olives
  • Sliced jalapeno (omit for nightshade-free)

Paleo Beef Enchiladas

You’ll also love…

Print

Paleo Beef Enchiladas


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

These Paleo Beef Enchiladas are a grain-free take on the classic! It’s easy, filling, and can be made nightshade-free.


Scale

Ingredients


Instructions

  1. Preheat the oven to 350 F and set aside a 9×13″ casserole dish lightly greased with avocado oil.
  2. Heat the avocado oil in a pan over medium heat. Add the diced onion and cook for 3-4 minutes until slightly translucent. Add the garlic and cook for another 1-2 minutes. Set aside and allow to cool slightly before combining with the shredded beef and 1/2 cup of enchilada sauce.
  3. Add 1/2 cup of the enchilada sauce to the casserole dish and spread evenly.
  4. If using the Siete almond flour tortillas, heat for 15 seconds to slightly soften. Add 3-4 spoonfuls of the shredded beef to the center of one tortilla and roll tightly. Add to the casserole dish. Repeat for all of the tortillas.
  5. Top the tortillas with the remainder of the enchilada sauce and spread evenly.
  6. Transfer to the oven and bake for 15 minutes or until fully warmed.
  7. Allow to cool slightly before with topped with avocado, cilantro, green onion, lime wedges, and other toppings of your choice.

Notes

Siete brand tortillas are not AIP-compliant (except for their burrito size tortillas which are AIP compliant). I have not tried to make this recipe with homemade cassava flour tortillas, but I’m sure it would work! I also have an AIP zucchini enchilada recipe.

All nutritional information are estimations and will vary. Estimations do not include the tortillas and optional ingredients.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 309
  • Fat: 15.7g
  • Carbohydrates: 14.9g
  • Fiber: 4.5g
  • Protein: 27.5g

Beef Enchiladas