Coconut Beef Enchiladas. Place the coconut oil and coconut flour in a medium saucepan over medium heat. Whisk in chicken stock, tomato paste and Johnny's Seasoned Sea Salt. In a large skillet, brown hamburger and onion until no longer pink; drain.
Next, one at a time, dip each tortilla into the sauce. 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. You can have Coconut Beef Enchiladas using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Coconut Beef Enchiladas
- Prepare 12 of tortillas (flour shown).
- It's 4 oz of goat cheese.
- You need 1 C of tomatillo salsa.
- Prepare 3 C of green enchilada sauce.
- Prepare 2 of avocadoes; thick sliced.
- It's 1/2 bundle of cilantro; chiffonade.
- It's 1 of "Coconut Beef & Green Chiles" (see my recipes).
Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
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,.
Add olive oil, once hot, add the onions. To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender. Mix with your hands until evenly combined. Add a tablespoon of cheese and roll the tortillas closed.