Recipe: Appetizing Coconut Beef Enchiladas

Coconut Beef Enchiladas. Embrace The Cheesiness Of Velveeta Recipes! In a large skillet, brown hamburger and onion until no longer pink; drain. Place the coconut oil and coconut flour in a medium sauce pan over medium heat.

Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. In a saucepan over medium-low heat, combine the canola oil and flour. You can cook Coconut Beef Enchiladas using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut Beef Enchiladas

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

Pour in the red sauce, chicken broth, salt and pepper. 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.

Coconut Beef Enchiladas step by step

1. 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..
2. 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..
3. Cover and bake at 350° for approximately 45 minutes or until thermometer reaches 155°. Uncover during last 5 minutes of cooking..
4. Garnish each enchilada with tomatillo salsa, cilantro, and any remaining goat cheese..
5. 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,.

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. Crumble beef into a large microwave-safe bowl; stir in onion. Stir in the tomato paste, water and taco seasoning.