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Grain-Free Enchiladas

Grain-Free Enchiladas
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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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Filling: Return the cooked meat to the skillet and add 2–3 tablespoons of enchilada sauce. Stir to combine and taste for seasoning.
  5. 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.
  6. Add Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the rest of the shredded cheese.
  7. 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.
  8. 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.

Find it online: https://paleo.recipes/grain-free-enchiladas/