Start the recipe by making the simple enchilada sauce. The sauce is easily adaptable to your personal liking by adjusting the spices that are mixed in. I like to add actual onion and garlic rather than onion powder or garlic powder, but the extra step is up to you. The sauce needs to simmer for a good 15-20 minutes in order to properly thicken. You could easily double or even triple the sauce too, to use later in the week for tacos and such.
While the sauce is simmering away, you can prepare the meat for the enchilada filling. The meat is simply browned on the stove with a bit of onion and jalapeno, so it doesn’t take long. A few spoonfuls of the finished enchilada sauce can be stirred into the meat for extra saucy enchiladas.
I kept the meat mixture simple since the tortillas also need to be made. PaleoGrubs has previously posted a great Paleo tortilla recipe here. You will need about 9-10 tortillas for the recipe. Once the enchilada sauce and the meat are ready, spread a little of the sauce in a thin layer on the bottom of a baking dish. Then spoon the meat mixture into each tortilla and roll them up. Place the open end of the tortilla facing down in the baking dish so that it doesn’t unroll. Pack all of the filled tortillas in the baking dish side by side, and then cover them with the rest of the enchilada sauce. If you have leftover meat, you can add it in the sides of the pan as well.
Bake everything together in the oven for about 12-15 minutes. You want the enchiladas to be hot but still saucy – if you bake it for too long the sauce will dry out. I love serving the enchiladas with creamy avocado and cilantro to keep the recipe dairy-free, no cheese or sour cream needed. With all of the flavor and heartiness in these enchiladas, I think you’ll love this healthy, homemade recipe.
- 1 lb. ground beef
- 2 tbsp extra virgin olive oil, divided
- 1/2 onion, finely diced
- 1 jalapeno, minced
- 1 avocado, diced
- 3 tbsp fresh cilantro, chopped
- 9 Paleo tortillas
- For the sauce
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 cups tomato sauce
- 2 cups chicken broth
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- Salt, to taste
- To make the enchilada sauce, heat one tablespoon of olive oil in a heavy saucepan over medium-low heat. Sauté the onion and garlic for 4-5 minutes until soft. Add in the remaining ingredients except the salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. If desired, use an immersion blender to puree the onion and garlic into the sauce.
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook until the meat is browned, then remove from heat. Stir in a few spoonfuls of the enchilada sauce to coat the meat.
- Preheat the oven to 350 degrees F. Coat the bottom of a 9x13-inch baking dish with a very thin layer of the enchilada sauce. Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side. Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and cilantro.
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