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Beef Enchiladas

What is your favorite Mexican food dish? If my life depended on picking just one, I don’t think I could do it. It really depends on my mood, ya know? One thing is for sure though, when I want enchiladas, this recipe is getting made. No ifs, ands, or buts about it!


1.5 lbs ground beef

1 pkg grain-free tortillas (I use Siete cassava flour)

1 15 oz jar red enchilada sauce (I use Siete)

1 4 oz can diced green chiles

1/2 medium onion, chopped

1/2 cup cilantro, chopped

1 container store-bought pico de gallo

1 tsp sea salt

1 tsp black pepper

Optional Toppings: Greek yogurt (I use Kitehill Greek-style), cilantro, avocado/guacamole, salsa


-Preheat oven to 350.

-Brown ground beef with green chiles, onion, salt and pepper in a large skillet. Once browned, add 1/4 cup cilantro.

-Pour in 1/2 cup enchilada sauce to beef mixture and mix together.

-Spread 1/4 cup enchilada sauce on bottom of 9x13 baking dish.

-Pour 1/2 cup enchilada sauce into medium bowl.

-Heat tortilla in small skillet over medium heat until pliable (about 10 sec each side). Be careful, turning and removing the tortilla will be HOT!

-Dip warmed tortilla into bowl with enchilada sauce to lightly coat both sides.

-Place warmed tortilla on a flat surface, and add 2-3 Tbsp of beef mixture in a line to the first third of the tortilla (closest to you).

-Carefully roll the tortilla up (away from you), and place in baking dish seam side down. Repeat last 3 steps until all tortillas are filled, rolled, and in the baking dish.

-Spread remaining beef mixture across the middle of the uncooked enchiladas. Pour the remaining enchilada sauce over enchiladas and beef mixture.

-Bake uncovered for 15-20 minutes (until sauce is bubbling).

-Remove from oven and let cool for 5 minutes.

-Add pico de gallo, 1/4 cup cilantro, and any additional toppings of your choice.

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