Paleo Beef Enchiladas

It’s that time again! This weekend is Iron Tribe’s annual Tribal Wars competition.  I’ll be heading on the road tomorrow to meet up with my fellow tribers, ready for battle.  Birmingham or bust, baby!

For those of you unfamiliar with Tribal Wars, it is the inter-gym competition for all of Iron Tribe Fitness.  It’s broken up into divisions based on skill level (I’m middle of the road and fall into the “Tribe” division).  The events will take place Friday and Saturday with a block party to follow.  This year, I believe there are around 600 competitors! Any member of Iron Tribe is allowed to participate no matter their fitness level.  I really like this inclusive attitude as it fosters the family-like feeling we have at our gym.  I’m definitely looking forward to cheering on all of the teams (especially the ones from Downtown Nola) this weekend!  If you’d like to follow along, they’ll be streaming us live on Facebook or search #TribalWars16 on social media.

While enchiladas are not going to be part of my pre-Tribal Wars diet, I look forward to scarfing these babies down upon my return!  I chose to make my own tortillas (recipe here), but instead of making 8 tortillas with my recipe, I chose to make 5 larger tortillas.  Because, stuffing.  Lots and lots of stuffing.

Paleo Beef Enchiladas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 5-8 enchiladas

Paleo Beef Enchiladas


    For the Sauce:
  • 10 ounces enchilada sauce
  • 1 cup chicken broth
  • 1 Tbsp arrowroot powder
  • 1/4 tsp cumin
  • For the Filling:
  • 1 lb ground beef
  • 1 Tbsp extra virgin olive oil
  • Salt to taste
  • 1/8 tsp chili flakes
  • 1/4 tsp cumin
  • Paleo tortillas (Recipe here or recommend Siete Foods brand in store)
  • 2 cups shredded cheddar or cheese of choice (optional)


  1. Preheat the oven to 350 degrees.
  2. In a medium sauce pan, combine all sauce ingredients.
  3. Simmer until the sauce begins to thicken and set aside.
  4. Over medium-high heat, heat the oil in a large saute pan.
  5. Add the ground beef and spices and cook until the beef is browned.
  6. Drain grease from pan.
  7. In a 9x13 casserole dish, pour half of the enchilada sauce to coat the bottom.
  8. Begin assembly of the enchiladas.
  9. Dip the tortilla in the enchilada sauce to coat both sides. Fill tortilla with meat and cheese (if using). Roll and place seam side down in casserole dish.
  10. Repeat with remaining tortillas until the dish is full.
  11. Pour the remaining enchilada sauce over the enchiladas.
  12. Top with remaining cheese.
  13. Bake for 30 minutes. Serve warm. Enjoy!


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