Coconut Beef Enchiladas. We're going where no other leading meal kit company has. In a large skillet, brown hamburger and onion until no longer pink; drain. Place the coconut oil and coconut flour in a medium saucepan over medium heat.

Whisk in chicken stock, tomato paste and sea salt. Next, one at a time, dip each tortilla into the sauce. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. You can cook Coconut Beef Enchiladas using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Coconut Beef Enchiladas

You need 12 of tortillas (flour shown).
Prepare 4 oz of goat cheese.
Prepare 1 C of tomatillo salsa.
It's 3 C of green enchilada sauce.
It's 2 of avocadoes; thick sliced.
You need 1/2 bundle of cilantro; chiffonade.
Prepare 1 of "Coconut Beef & Green Chiles" (see my recipes).

This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice. I love that there are so many variations of Beef Enchiladas in this big-wide-world. Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese.

Coconut Beef Enchiladas instructions

Heat enchilada sauce to a simmer. Spray a large casserole dish with non-stick cooking spray and pour enough enchilada sauce in to cover the bottom..
Dip each tortilla in the warm enchilada sauce, and fill with beef and a few pinches of goat cheese. Roll and lay in the casserole dish with seam side down. Repeat for remaining tortillas. Lay one slice of avocado atop each enchilada..
Cover and bake at 350° for approximately 45 minutes or until thermometer reaches 155°. Uncover during last 5 minutes of cooking..
Garnish each enchilada with tomatillo salsa, cilantro, and any remaining goat cheese..
Variations; Roasted bell peppers/ hot peppers/ garlic, chihuahua cheese, queso fresco, cotija, coriander, corn, sofrito, vinegar, wine, bourbon, beer, tequila, adobo, chipotle, ancho chile, bacon, spinach, tamarind, shallots, habanero, arugula, crushed pepper flakes, parsely, scallions, chives, cayenne, mole, nopalitos,.

Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. Heat a large pan (I use me electric griddle to speed up the process) to medium heat. Spread a tiny bit of coconut oil onto one side of each corn tortilla. Place corn tortilla- coconut oil side down- on griddle. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro.