• 1 lb. ground beef, or ground turkey
  • 2 tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 1 jalapeno, minced
  • 1 avocado
  • 3 tbsp fresh cilantro, chopped
  • 9 Paleo tortillas
  • Enchilada Sauce
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 cups tomato sauce
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • Salt, to taste


  1. To make the enchilada sauce, heat one tablespoon of olive oil in a saucepan over medium-low heat. Sauté the onion and garlic for 4-5 minutes. Add in the remaining ingredients except the salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. *Optional step: use an immersion blender to puree the onion and garlic into the sauce.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Stir in the ground beef, or ground turkey and jalapeno and season with salt and pepper. Cook until the meat is browned, stirring in a few spoonfuls of the enchilada sauce to coat the meat at the end.  Remove from heat.
  3. Preheat the oven to 350 degrees F. Coat the bottom of a 9×13-inch baking dish with a very thin layer of the enchilada sauce. Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side and cover with the sauce.  Bake for 12-15 minutes. Serve hot, topped with avocado, cilantro, and cheese.