Johnny’s Beef Enchiladas

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  • 00:25Prep Time
  • 00:55Cook Time


  • 3 tablespoons coconut oil or ghee
  • 1/2 teaspoons coconut flour
  • 1/4 cup chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 cups chicken stock
  • 12 oz. tomato paste
  • 1 tsp. Johnny’s Seasoned Sea Salt
  • 1 Tbsp. coconut oil or ghee
  • 1 large yellow onion, chopped
  • 1 tsp. ground cumin
  • 1 1/2 lb. ground beef
  • 1/2 tsp. Johnny’s Sea Salt
  • Package of Paleo wraps


  1. Place the coconut oil and coconut flour in a medium saucepan over medium heat.
  2. Whisk constantly and cook about 2 minutes.
  3. Add the chili powder, oregano and cumin, and cook, stirring frequently about 30 seconds.
  4. Whisk in chicken stock, tomato paste and Johnny’s Seasoned Sea Salt.
  5. Bring to a simmer over medium-low heat and cook until sauce begins to thicken about 20 minutes.
  6. Place the coconut oil in a large sauté pan over medium heat. Coat pan with oil.
  7. Add the onion and cook, stirring frequently, about 5 minutes.
  8. Make a well in the center of the pan and add the cumin.
  9. Cook, stirring constantly about 30 seconds. Stir cumin into the onions.
  10. Add the ground beef and Johnny’s Seasoned Sea Salt.
  11. Cook, breaking up the beef with the back of a wooden spoon until beef is no longer pink.
  12. Preheat oven to 400ºF and adjust the rack to the middle position.
  13. Pour half the sauce in the bottom of an 11×7-inch baking dish and spread it out evenly.
  14. Place a wrap on the counter and top with 1/4 cup of the beef filling.
  15. Carefully roll the wrap around the beef and place it in the baking dish.
  16. Repeat with the remaining beef and wraps.
  17. Pour the remaining sauce on top of the enchiladas and sprinkle with the cheese.
  18. Bake for 25 minutes. Cool for 10 minutes. Serve warm.

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