Paleo Beef Enchiladas
This dish hits all the familiar enchilada flavors while staying paleo, gluten-free, and dairy-free. If you miss enchiladas but avoid grains and dairy, these beef enchiladas are a fast, family-friendly option. I used Siete grain-free almond flour tortillas for their texture and convenience, and a homemade dairy-free sour cream to finish the dish. The sauce is made from tomato sauce, chicken broth, and everyday spices, so you don’t need specialty items to get rich, layered flavor.
The recipe moves quickly: plan on about 30–35 minutes from start to finish if you keep things moving. Heat the sauce while you brown the beef and warm the tortillas, assemble the enchiladas, and bake until bubbling. These are great for weeknight dinners or Taco Tuesday alternatives, and they’re kid-approved in my house.
Ingredients
Enchiladas
- 1 tbsp olive oil
- ½ onion, diced
- 1 lb ground beef
- 4.5 oz can diced green chilies
- ½ tsp sea salt
- 6–8 Siete grain-free tortillas (one pack typically has 8)
Enchilada Sauce
- 18 oz tomato sauce (about 1.5 12-oz cans)
- ½ cup chicken broth
- 3 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp coconut aminos
- ¼ tsp cayenne pepper (optional, for heat)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, combine all sauce ingredients. Bring to a boil over medium heat, then reduce to low and simmer while you prepare the filling.
- Heat the olive oil in a large sauté pan over medium heat. Add the diced onion, diced green chilies, and ground beef. Cook, stirring occasionally, until the beef is browned and cooked through.
- Stir in ¼ cup of the prepared enchilada sauce and the ½ teaspoon of sea salt into the beef mixture. This helps keep the filling moist and flavorful.
- Spoon ½ cup of the enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking and add extra sauce for baking.
- Warm the tortillas briefly so they are pliable: either heat each one 10–15 seconds on a hot griddle or skillet, or microwave a stack for 10–15 seconds. Fill each tortilla with a portion of the meat mixture, fold the sides over, and place the seam-side down in the baking dish on top of the sauce.
- Repeat until all tortillas are filled and arranged in the dish. Pour the remaining sauce evenly over the enchiladas.
- Bake at 400°F for about 20 minutes, until the sauce is bubbling and the tops are heated through.
- Remove from the oven and top with dairy-free sour cream, chopped cilantro, and sliced avocado. Serve immediately and enjoy.
Notes
If you want to make your own dairy-free sour cream, use a plant-based sour cream recipe or a cultured cashew or coconut-based version. A homemade dairy-free sour cream pairs especially well with these enchiladas and keeps the meal entirely dairy-free.
Tortilla warming is important with grain-free tortillas: brief heat makes them pliable and prevents tearing when rolling. If your tortillas are fragile, warm them longer or place a damp paper towel over them in the microwave for a few seconds.
Nutrition (per serving)
Calories: 355 kcal | Carbohydrates: 28 g | Protein: 16 g | Fat: 21 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 1511 mg | Potassium: 656 mg | Fiber: 9 g | Sugar: 5 g | Vitamin A: 1626 IU | Vitamin C: 16 mg | Calcium: 63 mg | Iron: 4 mg
All nutrition facts are estimates calculated automatically. Values can vary based on specific brands and ingredient amounts. For the most accurate results, weigh ingredients and divide totals by the number of servings.