These healthy beef enchiladas are easy, delicious and the perfect weeknight dinner! Homemade red enchilada sauce, grain free tortillas, grass fed ground beef and creamy cheddar cheese come together to make the most incredible, healthier-for-you, dish.

Healthy beef enchiladas

Why You’ll Love This Recipe

  • These healthy beef enchiladas are incredibly easy to make.
  • The ground beef and gooey cheese are a match made in heaven.
  • The homemade enchilada sauce is to die for.
  • These enchiladas are gluten free.
  • They are made with wholesome ingredients.
  • They are the perfect weeknight dinner.
  • The whole family will love them.
  • They are great for feeding a crowd.

Ingredients & Substitutions

  • Olive oil. This is used in the homemade enchilada sauce and when sautéing the garlic & onions for the healthy beef enchiladas.
  • Gluten Free 1 to 1 Flour. Using gluten free 1 to 1 flour keeps this recipe gluten free. You can sub all purpose flour if you don’t have an issue with gluten. I use this flour here.
  • Spices. Chili powder, cumin, oregano, cinnamon, salt, and pepper are used in the enchilada sauce.
  • Minced garlic. 1 tsp of minced garlic, about 1 clove is used in the sauce. 1 tbsp, about 2-3 cloves is used in the enchiladas.
  • Tomato paste. Tomato paste is used to give the enchilada sauce a little tang.
  • Beef broth. 2 cups of beef broth are used. I like doing beef bone broth for a little added protein but normal broth works too.
  • Apple cider vinegar. A must in the enchilada sauce. It adds a little bitterness and tang.
  • Ground beef. 1-1.5 lbs of ground beef. My preference is grass-fed 85/15 or 90/10 ground beef. You can sub for ground turkey or ground chicken.
  • Red onion. 1 red onion, diced.
  • Salsa verde. 1 jar of your favorite salsa. I love using Siete salsa verde.
  • Gluten free tortillas. 1 pack of gluten free tortillas. I love Siete almond flour or cassava flour tortillas.
  • Optional toppings. Avocado, fresh cilantro, diced tomatoes, and pickled onions are all delicious on these healthy beef enchiladas.

How to Make

Step 1

Make the enchilada sauce.

  1. Measure all dry ingredients into a small bowl. In a pot over medium heat add in avocado oil. Heat the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Add in the flour and spice mixture.
  2. Whisk constantly and cook until spices become fragrant. Add in tomato paste. One mixed slowly pour beef broth in and whisk consistently until there are no lumps.
  3. Increase heat to medium-high and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. It will continue to thicken while it cools.
  4. Remove sauce from heat and add apple cider vinegar, mix well. Finish by adding fresh cracked pepper and salt to taste.

Step 2

Make the enchiladas.

  1. Preheat oven to 350. In a large pot, heat oil on medium and add onions & garlic. Saute for 5 minutes. Add in ground beef and cook for another 3-5 minutes, breaking it apart and browning meat.
  2. Pour in salsa verde, cover with a lid, reduce heat to medium low and let cook for 5 minutes.
  3. Heat tortillas in skillet until slightly golden. Spray baking dish was oil, then fill tortilla with beef mixture, a few spoonfuls enchilada sauce, and some shredded cheese. Tuck seam underneath and repeat until all beef is gone.
  4. Pour remaining enchilada sauce over the top, then add shredded cheese. Bake for 30 min then remove from oven.

Step 3

Serve & enjoy! Serve these healthy beef enchiladas with avocado, pickled onions, fresh cilantro, and diced tomatoes.

Healthy beef enchiladas
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Yield: 6 people

Healthy Beef Enchiladas

Author: Kelsey Romano
These beef enchiladas are easy, delicious and the perfect weeknight dinner! Homemade red enchilada sauce, grain free tortillas, grass fed ground beef and creamy cheddar cheese come together to make the most incredible, healthier-for-you, dish.
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Ingredients
 

Enchilada Sauce

  • 3 tbsp avocado oil
  • 3 tbsp flour, I used Bob's Red Mill Gluten Free 1:1 flour
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp oregano
  • dash cinnamon
  • salt, to taste
  • 1 tsp minced garlic
  • 2 tbsp tomato paste
  • 2 cups beef broth, I use Kettle & Fire cooking broth
  • 1 tsp apple cider vinegar
  • fresh black pepper, to taste

Enchiladas

  • 2 tbsp avocado oil
  • 1 red onion, chopped
  • 1 tbsp minced garlic
  • 1-1.5 lb grass fed ground beef
  • 1 jar salsa verde
  • 1 pack grain free tortillas , I used Siete cassava flour tortillas

Toppings

  • avocado , diced
  • fresh cilantro, chopped
  • tomatoes, diced
  • pickled onions

Instructions
 

Enchilada sauce

  • Measure all dry ingredients into a small bowl.
  • In a pot over medium heat add in avocado oil. Heat the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Add in the flour and spice mixture.
  • Whisk constantly and cook until spices become fragrant. Add in tomato paste. One mixed slowly pour beef broth in and whisk consistently until there are no lumps.
  • Increase heat to medium-high and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. It will continue to thicken while it cools.
  • Remove sauce from heat and add apple cider vinegar, mix well. Finish by adding fresh cracked pepper and salt to taste.

Enchiladas

  • Preheat oven to 350. In a large pot, heat oil on medium and add onions & garlic. Saute for 5 minutes. Add in ground beef and cook for another 3-5 minutes, breaking it apart and browning meat.
  • Pour in salsa verde, cover with a lid, reduce heat to medium low and let cook for 5 minutes.
  • Heat tortillas in skillet until slightly golden. Spray baking dish was oil, then fill tortilla with beef mixture, a few spoonfuls enchilada sauce, and some shredded cheese. Tuck seam underneath and repeat until all beef is gone.
  • Pour remaining enchilada sauce over the top, then add shredded cheese. Bake for 30 min, then top with fresh cilantro, red chili flakes, avocado, and diced tomatoes
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