Easy Homemade Paleo Beef Enchiladas (Spicy, But Not Too Spicy)

By Jess

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I have to be honest with everyone. If there’s one thing that has always been my weakness when trying to follow any type of diet, it’s spicy food. I can’t get enough of it. Lucky for me and anyone else who craves a bit of spice in their diet, I’ve got a paleo-friendly recipe that makes amazing spicy enchiladas. The filling uses lean ground beef along with plenty of savory herbs, spices, and veggies to give it an all natural spicy kick with every single bite.


Can’t get enough spicy food? You’re not alone. This recipe makes a batch of spicy enchiladas that are completely healthy and paleo-approved while still offering enough bite for even the most die-hard fans of spicy food.

Healthy Homemade Spicy Filling 

What makes these spicy enchiladas so great is the filling which is completely homemade. Unlike traditional Mexican dishes made with hot chili sauces, this filling uses an incredible mixture of herbs and spices including paprika, cumin, coriander seeds, and oregano.

beef enchilada filling

These enchiladas have just enough kick but the spice level is easily altered to suit your personal preferences. Since these are made with paleo-approved ingredients, these enchiladas offer many health benefits such as reducing levels of cholesterol, preventing certain types of cancer, and improving blood sugar markers. (1)(2)

how to make enchiladas
adding filling
folding the enchilada

Lean Ground Beef and Chorizo Pork Sausage

To give the enchiladas their protein content, the recipe uses lean ground beef and chorizo pork sausage. It wouldn’t be a good enchilada without a hearty amount of veggies in there though, so it also includes chopped onion and tomatoes, garlic cloves, celery, and carrot as well.

Ground Chicken and Chorizo Pork Sausage: A Low-Fat Alternative

If you’re not a fan of beef or would like to reduce the fat content of this recipe, you could also use ground chicken as a substitute for lean ground beef. Keep the chorizo pork sausage in to maintain the smokey taste and to give the ground chicken that nice golden, reddish color. 

The resulting enchiladas are perfectly hot and spicy with just the right amount of vegetables for some crunch and boost in nutrient content. Once you try out these enchiladas, you’ll never have to order Mexican take-out again, and you can rest assured knowing you can still enjoy a great spicy meal that’s completely paleo-friendly.

paleo enchiladas

Mexican Food without Salsa? Never.

Now that you’ve created the perfect paleo enchiladas, it’s important that you have the perfect salsa to complement it. In traditional Mexican restaurants, there are usually two types of salsa served: the red tomato salsa and the green salsa, also called salsa verde. Salsa verde is usually less spicy than regular red salsa. This tomatillo salsa verde recipe is the perfect accompaniment to your spicy enchiladas and takes no time at all to make. 

It’s almost unfair just how good these spicy enchiladas really are while technically being a “healthy” food choice. Even if you’re the type of person who’s used to authentic Mexican style enchiladas, you’ll be sold after trying out these ones. It’s got everything you could possibly want–a good amount of protein, plenty of healthy veggies, and enough spicy kick to leave you savoring every bite. 

P.S. – If you’re looking for even more paleo spicy food options, check out these great spicy roasted cashews that use a homemade seasoning to add some bite to cashews.

P.P.S. – Not spicy enough for you? How about this incredible slow cooked spicy pork with sweet potato and squash then — the meat is so tender it falls apart and the flavor is out of this world!

P.P.S. – For a different kind of heat, check out this list of 37 authentic spicy Cajun recipes. Some of them range from just hot enough to too hot to handle.


  • For the filling
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 celery stick, diced
    • 1 carrot, diced
    • 10 oz ground lean beef
    • 4 oz chorizo, chopped
    • 1 can (14 oz) chopped tomato
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • 1 tsp ground coriander seeds
    • 1 tsp dried oregano
    • salt, black pepper to taste
  • For the crepes
    • 6 eggs
    • 6 tbsp coconut flour
    • ¼ tsp baking soda
    • 1 1/8 cup lukewarm water
    • pinch of salt
    • 1 tsp olive oil


  1. In a large saucepan heat the olive oil over medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the carrot and celery and cook for 5 minutes.
  4. Add the chorizo and cook for 2-3 minutes.
  5. Add the garlic and cook for 30 seconds.
  6. Add the beef and cook until brown, stirring to remove any lumps that may form.
  7. Add the tomato and ½ cup water. Cook, stirring frequently, for 30- 40 minutes or until liquid has almost evaporated.
  8. Season with salt and black pepper to taste and set aside.
  9. To make the crepes, in a bowl whisk the eggs.
  10. Add the water and combine.
  11. Add the coconut flour and baking soda and whisk well until smooth and without lumps.
  12. Heat 1 tsp olive oil in an 8 inch non stick pan over medium heat.
  13. Add 1/3 cup batter and swirl to coat the pan.
  14. Cook the crepe for 2-3 minutes, carefully flip over, and cook for another 2 to 3 minutes.
  15. Repeat with remaining batter until you have six crepes.
  16. Preheat oven to 400ºF.
  17. Fill the crepes with beef-chorizo mixture.
  18. Fold each crepe in half, then half again, forming a triangle and place on a lightly greased baking tray.
  19. Bake for 10- 15 minutes or until crisp.
  20. Top with your favorite salsa and serve.


Serving Size





Total Time

80 minutes

Prep Time

20 minutes

Cook Time

60 minutes

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