Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)

This Beef Enchilada Bake is made without the tortillas for a grain-free and low carb alternative to your favorite Mexican dish! You’ll love the butternut squash, poblano peppers, and most delicious creamy cilantro avocado sauce on top. Gluten-Free, Paleo, and Whole30 compliant.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400 degrees. Grease a 9x13 casserole dish, and butternut squash and poblano pepper. Lightly brush 1-2 tbsp avocado oil or olive oil over veggies. Sprinkle with salt. Bring to oven and bake for 25-30 minutes or until veggies are softened and lightly golden. Remove from oven.

Step 2

Meanwhile, make the ground beef in a large saucepan. Heat to medium high heat, add a tbsp of oil and garlic once hot. Cook the beef stirring frequently until no longer pink. Set aside.

Step 3

While beef is cooking, make your enchilada sauce. Mix together arrowroot, chili powder, cumin, chipotle powder (if using), onion powder and salt. In a small saucepan, heat oil over medium high heat. Add garlic and saute 1-2 mins until fragrant. Turn heat down to medium low. Add spice mixture to the pan to form a paste. Now stir in broth, vinegar, and tomato paste. Heat to medium high and whisk while the sauce begins to thicken. Reduce heat once again, continuing to whisk for another 3-4 minutes. Set aside.

Step 4

Remove vegetables from the oven. Top vegetables with beef and enchilada sauce and mix well. Return back to the oven, lowering to 375. Bake for 10 mins.

Step 5

Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.

Step 6

Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. Serve hot.

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