BEEF ENCHILADAS GF//HIGH PROTEIN

At any point of any day if you asked me what restaurant I wanted to go to it would be the closest Mexican restaurant near me. I will never get enough of corn tortillas, chips, salsa, enchiladas, rice, refried beans & guacamole. However, going out to a Mexican restaurant everyday isn’t realistic for me so I incorporate it at home, clean, seed oil free & protein focused. NOW before you say it, no these enchiladas are not authentic & are very modernized but they still are delish & satisfy my craving at home! I love making these for a dinner party served with some rice & homemade guac!

What you’ll need:

-Almond flour wraps

-1 lb ground beef

-Green chilis (small can)

-Enchilada sauce (15 oz) I PREFER SIETE

-Siete mild taco seasoning

-Mexican cheese blend or cheddar (6 oz)

_________

How you’ll make it:

These are quite simple so start by browning your ground beef, once cooked add in the taco seasoning packet, green chilis & about half the cheese you grated or bought (I liked to use organic valley 3 cheese blend). This will create a thick mixture that will be your filling to the enchiladas. Now take a baking dish and pour about 1/4 of the enchilada sauce onto the bottom to make sure sauce gets on both sides. (You can dip each tortilla in the sauce as well, I find it doesn’t make that big of a difference). Once all combined start filling each almond flour wrap in a spoonful of the mixture, I like to fill roll & place it into the baking dish. Keep repeating until the mixture is gone, don’t be afraid to pack them in closely. Top with the rest of the enchilada sauce, make sure each tortilla is covered all around & top with cheese. Bake at 375 for 20-25 minutes to melt everything together & brown the cheese on top. I can’t resist so when they come out, I cut & serve with sour cream or plain Greek yogurt for some sauce!