Enchiladas are one of those dishes that just feel like a warm hug. They’ve been a favorite in Mexican cooking for generations, and for good reason—soft tortillas, savory fillings, and that rich, tangy sauce? Yes, please! Believe it or not, they’ve been around since the Aztec days, where corn tortillas were the star of the show.
Fast forward to today, and enchiladas have taken on so many forms. This grain-free version keeps all the flavor while ditching gluten, using almond flour tortillas and simple, wholesome ingredients. Perfect if you’re looking for a healthier, but still mouthwatering, option.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serves: 6 people
Want to serve a crowd? Double the recipe. Cooking for fewer? These work great as leftovers, too!
Skill Level: Beginner-friendly. Easy enough for a weeknight dinner, but fancy enough to impress guests.
What You’ll Need
Tools
- Large skillet
- A 9×13-inch baking dish
- Wooden spoon or spatula
- Aluminum foil (optional but helpful for baking)
Quick Tip: No baking dish? No problem. Any oven-safe pan will do the trick!
Ingredients
Main Ingredients:
- 1 lb ground beef (swap with chicken, pork, or plant-based crumbles)
- 1/2 onion, diced
- 2 tbsp olive oil
- 1 bell pepper, diced
- 5 oz spinach, roughly chopped
- 1 bag of almond flour tortillas (like Siete, or any grain-free option)
- 1 jar of enchilada sauce (gluten-free if needed—store-bought or homemade)
- 8 oz shredded Mexican cheese
Optional Toppings:
- Guacamole
- Pico de gallo
- Sour cream or plain Greek yogurt
Seasonings:
- Cumin, smoked paprika, or taco seasoning (or mix garlic powder and chili powder for a custom touch).
How to Make It
Step 1: Preheat and Prep
First things first: Preheat your oven to 375°F. While that’s warming up, chop your onion, bell pepper, and spinach. Also, warm your tortillas in the microwave for a few seconds. This makes them easier to roll without breaking.
Step 2: Cook the Filling
Grab a skillet and heat 1 tablespoon of olive oil over medium heat. Toss in the ground beef and cook until browned, breaking it up as you go. Once cooked, drain any extra grease, set it aside, and wipe the skillet clean.
Next, heat another tablespoon of olive oil in the same skillet. Add the diced onion and bell pepper. Sauté for 3–4 minutes until softened, then stir in the spinach and let it wilt. Season with cumin and smoked paprika for a boost of flavor.
Add the cooked beef back to the skillet, along with 2–3 tablespoons of enchilada sauce. Mix it all together, give it a taste, and adjust the seasoning if necessary.
Step 3: Assemble the Enchiladas
Pour a thin layer of enchilada sauce into the bottom of your baking dish to prevent sticking. Now, take one warmed tortilla, spread a few spoonfuls of filling down the center, sprinkle a bit of cheese, and roll it up tightly.
Place the tortilla seam-side down in the dish. Repeat with the remaining tortillas. Got extra filling? Add it on top for bonus flavor!
Pro Tip: Pack the rolled tortillas close together—they’ll hold their shape better while baking.
Step 4: Add Sauce and Cheese
Once all your enchiladas are in the dish, pour the rest of the enchilada sauce evenly on top. Sprinkle the remaining cheese generously over everything.
Wanna take your cheese game up a notch? Use a mix of cheddar and Monterey Jack for extra gooeyness.
Step 5: Bake
Cover the dish with aluminum foil to keep the cheese from browning too quickly, and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and golden.
Signs it’s ready? The sauce will bubble at the edges, and you’ll see little golden spots on the cheese.
Tips, Variations, and Serving Ideas
Make It Your Own:
- Vegetarian: Ditch the meat and swap in black beans, mushrooms, or roasted sweet potatoes.
- Dairy-Free: Use vegan cheese.
- Low-Carb or Keto-Friendly: Use low-carb tortillas and skip the beans.
Mild or Spicy?
- Keep it family-friendly by reducing chili seasoning.
- Crave heat? Add chopped jalapeños or a pinch of cayenne when cooking the filling.
Seasonal Spin:
- Summer: Add some fresh corn or zucchini to the filling.
- Winter: Roasted butternut squash pairs wonderfully with the spices.
What to Serve With Enchiladas:
Make it a full meal with:
- Mexican rice or cauliflower rice
- A simple green salad with a lime dressing
- Tortilla chips and salsa on the side
How to Store and Reheat
Leftovers: Pop them in an airtight container, and they’ll stay fresh in the fridge for up to 3 days.
Reheating Options:
- Microwave: Heat individual portions for 1–2 minutes.
- Oven: Cover the dish with foil and warm it at 350°F until heated through.
Freezer-Friendly Option: Assemble the enchiladas without baking them. Wrap the dish tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, bake from frozen at 375°F for 45–50 minutes.
That’s it—your grain-free enchiladas are ready to make their debut! Whether you’re whipping these up for your family or meal prepping for the week, this recipe is guaranteed to deliver bold, satisfying flavors.
So, what are you waiting for? Grab your tortillas and get rolling!
PrintGrain-Free Enchiladas
These grain-free enchiladas are a flavorful, comforting dish perfect for dinner. Made with almond flour tortillas, a savory meat-and-veggie filling, and topped with gooey cheese and enchilada sauce, this recipe is a wholesome take on the traditional favorite. It’s easy to make, customizable, and perfect for family meals or meal prep!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 people 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 1 lb ground beef (or substitute with chicken, pork, or plant-based crumbles)
- 1/2 onion, diced
- 2 tbsp olive oil (divided)
- 1 small bell pepper, diced
- 5 oz spinach, roughly chopped
- 1 bag Siete almond flour tortillas (or other grain-free tortillas)
- 1 jar gluten-free enchilada sauce (your favorite brand)
- 8 oz shredded Mexican cheese, preferably organic
Toppings (Optional):
- Pico de gallo
- Guacamole
- Sour cream or Greek yogurt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare a 9×13-inch baking dish by spreading a thin layer of enchilada sauce on the bottom.
- Cook the Meat: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil. Sauté the onion and bell pepper for 3–4 minutes until softened. Add spinach and cook until wilted. Season with cumin, smoked paprika, or taco seasoning.
- Combine Filling: Return the cooked meat to the skillet and add 2–3 tablespoons of enchilada sauce. Stir to combine and taste for seasoning.
- Assemble Enchiladas: Warm tortillas slightly to prevent cracking. Spoon about 2–3 tablespoons of the meat mixture into each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in the prepared baking dish.
- Add Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the rest of the shredded cheese.
- Bake: Cover with foil (optional) and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve & Enjoy: Let cool slightly before serving. Top with pico de gallo, guacamole, or sour cream.
Notes
Serving Suggestions:
- Pair with Mexican rice or cauliflower rice for a complete meal.
- Add a crisp green salad with avocado dressing for freshness.
Tips & Tricks:
- Warm tortillas briefly in the microwave to make them pliable.
- Taste-test your filling before assembling to adjust seasoning.
- For extra cheesy goodness, mix cheddar and Monterey Jack cheeses.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual servings in the microwave for 1–2 minutes or cover and warm in a 350°F oven until heated through.
- To freeze: Assemble but do not bake. Wrap tightly in foil and freeze for up to 2 months. Bake directly from frozen at 375°F for ~45–50 minutes.
