Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut beef enchiladas. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Beef Enchiladas is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Coconut Beef Enchiladas is something that I’ve loved my whole life. They are fine and they look wonderful.
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. You can put just about anything in enchiladas.
To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut beef enchiladas using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut Beef Enchiladas:
- Prepare 12 tortillas (flour shown)
- Get 4 oz goat cheese
- Get 1 C tomatillo salsa
- Take 3 C green enchilada sauce
- Make ready 2 avocadoes; thick sliced
- Prepare 1/2 bundle cilantro; chiffonade
- Take 1 "Coconut Beef & Green Chiles" (see my recipes)
In a large saucepan heat the olive oil over medium heat. In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through.
Steps to make Coconut Beef Enchiladas:
- 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,
Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Expert Tips for Making this Beef Enchiladas Recipe. I've made this ground beef enchilada casserole so many times, I've learned a few tricks to make it easier. Cook the onions and ground beef together.
So that’s going to wrap this up for this special food coconut beef enchiladas recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
