Core Plan

Simple & Healthy Beef Enchiladas Recipe

Five Mexican Enchiladas Sit In A Skillet Covered In Cheese And Green Onions.

These delicious Mexican-style beef enchiladas are both delicious and nutritious. Most enchilada sauces contain sugar, damaged fats, or additives. Satisfying and a little spicy, these MaxLiving approved enchiladas are sure to be a family hit!

Core Plan approved

Cook Time

30 minutes

Yield

Serves 4–6

These delicious Mexican-style beef enchiladas are both delicious and nutritious. Most enchilada sauces contain sugar, damaged fats, or additives. Satisfying and a little spicy, these MaxLiving approved enchiladas are sure to be a family hit!

Core Plan approved

Simple & Healthy Beef Enchiladas Recipe

Ingredients

  • 2 tablespoons grapeseed oil
  • ¼ cup chili powder
  • 1 ½ cups organic chicken stock
  • 6 ounces organic tomato paste
  • ½ teaspoon dried oregano
  • 1 ½ teaspoon ground cumin
  • ¾ teaspoon sea salt
  • 2 pounds grass-fed ground beef
  • 1 cup chopped onion
  • 1 clove garlic, minced or pressed
  • 1 can (7 ounces) diced green chile peppers
  • ½ cup organic (sugar-free) salsa
  • 2 teaspoons chili powder
  • 1 cup chopped black olives, drained and divided
  • 2 cups organic shredded cheddar cheese
  • 1 package sprouted grain tortillas
  • ½ cup sour cream (optional)
  • ⅓ cup chopped green onion (optional)
  • 1 avocado, chopped (optional)

Instructions

  1. Make the sauce first. In a medium saucepan, heat grapeseed oil and ¼ cup chili powder for about 30 seconds.
  2. Add chicken stock, tomato paste, oregano, ½ teaspoon cumin, and ¼ teaspoon sea salt.
  3. Bring to a boil, reduce heat to low, and cook for 10–15 minutes. Adjust the seasonings as desired.
  4. After the sauce is made, preheat oven to 350 degrees F.
  5. Spread a thin layer of the enchilada sauce into a 13x9 baking dish.
  6. In a skillet over medium heat, saute ground beef, onions, garlic, ½ teaspoon salt, 1 teaspoon cumin, olives, and green chile peppers. Continue cooking until the meat is no longer pink. Pour in the salsa and 2 teaspoons chili powder. Mix thoroughly and heat through.
  7. Spoon a little of the meat mixture into a sprouted grain tortilla. Roll the tortilla up and place in the prepared casserole dish (seam down). Repeat for the remaining tortillas using up all of the meat mixture. You may have some left, which you can save for a taco salad.
  8. Pour the rest of the enchilada sauce over the top of the enchiladas, sprinkle with remaining olives and top with cheese.
  9. Bake 30 minutes in the preheated oven, or until hot and bubbly.
  10. Top with organic sour cream, green onions, and chopped avocado.