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This Beef Enchilada Bake is a grain free, low carb, and healthy twist on classic enchiladas! It’s made without tortillas and layered with rich enchilada sauce, tender roasted vegetables, and a creamy cilantro avocado topping. This wholesome dish is Paleo, Whole30 compliant, and gluten free.
As a nutritionist, I love when comfort food meets nourishment. This enchilada bake is the perfect balance of cozy, flavorful, and nutrient-dense ingredients that make you feel just as good as it tastes!
If there’s one thing I could eat every single day, it would be enchiladas. You?? I never get tired of the bold flavors and comforting textures. Whether I’m eating out or creating new versions at home, enchiladas are my go-to meal. And while I usually lean toward chicken, every now and then I crave something heartier like this satisfying beef version!!
Why You’ll Love This Beef Enchilada Bake
This healthy beef enchilada recipe takes all the flavor of your favorite Mexican dish and turns it into a hearty, grain free bake.
- Made with clean, simple ingredients
- Packed with roasted vegetables for extra nutrition
- Satisfying and filling without feeling heavy
- Great for meal prep and easy leftovers
- Perfect for families and special dinners alike
The best part? You won’t miss the cheese or the tortillas at all!!
How to Make Beef Enchilada Bake
Roast the Vegetables. Start by roasting the butternut squash and poblano peppers until they are golden and tender. This step adds incredible depth of flavor and gives the dish its signature sweetness and spice.
Cook the Beef. While the vegetables roast, brown the beef in a skillet with onions, garlic, and warm Mexican spices. The beef should be flavorful enough to hold its own. This step builds the hearty base of the bake and makes every bite satisfying.
Combine and Layer. In a large baking dish, layer the roasted vegetables and seasoned beef together. Pour your favorite enchilada sauce over the top and finish it with a generous drizzle of creamy cilantro avocado sauce. Each layer blends together into a rich, flavorful meal you will love.
Bake and Serve. Place the dish in the oven until everything is hot and bubbly. Let it rest for a few minutes before serving so the flavors can come together beautifully. Garnish with fresh cilantro, diced avocado, or a squeeze of lime for extra freshness.
Tips and Variations
This is one of those beef recipes that’s easy to adapt and still packs tons of flavor.
- Use chicken instead of beef for a lighter version.
- Try portobello mushrooms for a meatless option.
- Swap butternut squash for sweet potatoes if you like a hint of sweetness.
- For kids, wrap the mixture in a tortilla for a fun and simple dinner idea.
I like to serve this paleo enchilada bake with a crisp salad or cauliflower rice for a complete and balanced meal.
Perfect for Meal Prep
This low carb enchilada bake comes together easily with simple steps and makes the best leftovers for the week. It’s ideal for a cozy Sunday dinner when you want something hearty and nourishing that still fits a clean eating lifestyle.
You Might Also Love
If you enjoyed this Beef Enchilada Bake, try my Mexican Stuffed Peppers next. They are another flavorful, grain free, and veggie-packed meal that makes weeknight dinners easy and delicious.
Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)
Ingredients
For the Bake:
- 1 large butternut squash, skinned and diced into cubes
- 2 large poblano peppers, cut into small pieces
- 3 tbsp avocado oil
- 1 tsp salt
- 1.5 lbs ground beef
- 3 tbsp avocado oil or olive oil
For the Enchilada Sauce:
- 1 tbsp arrowroot starch
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder, optional
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 large clove garlic, crushed
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1.5 cups chicken or vegetable broth
For the Avocado Sauce:
- 1 avocado
- 2 cloves of garlic
- 2 tbsp apple cider vinegar
- ½ cup olive oil
- ¼ cup pepitas, pumpkin seeds
- 1 tsp cumin
- ¼ cup lime juice
- ¼ cup chopped fresh cilantro
- 1/3 cup water
- 1/2 tsp salt, + more to taste
Instructions
- Preheat your oven to 400 degrees. Grease a 9×13 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.
- Meanwhile, make the ground beef in a large saucepan. Heat to medium high heat, add a tbsp of oil. Cook the beef stirring frequently until no longer pink. Set aside.
- 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.
- 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.
- Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe Amy. I have always been afraid of making my own red enchilada sauce. This turned out great! Will def be making again. Subbed veggies out for ones I had on hand and of course your recipes are so well written it still worked beautifully.
Is garlic to be added to both the beef and the enchilada sauce? I only see it once in the ingredient list, but twice in the instructions.
Just the enchilada sauce and the cilantro avocado topping. I just updated the recipe.
Butternut squash varies greatly in size. Approximately how many cups would you recommend for 1 large butternut squash?
You would need 3-4 cups of butternut squash. I hope that helps!
My whole family loves this meal, including 2 toddlers!! Making it again tonight. Love how hearty and filling it is. Perfect fall dish!
Thank you, Taylor!!
Is there nutrition info for this anywhere? It’s super delish by the way! Thanks for the recipe
Yes, I just updated the recipe with the nutrition facts. Under the recipe in the notes section.
Made these with chicken rather than beef and loved them! Not the prettiest coming out of the oven, but great flavor!
So good!!! I have avoided making a lot of Mexican food because I love flour tortillas! I was happily surprised that with the squash I didn’t miss the tortillas at all! The avocado cream made this dish! It was absolutely yummy! My husband even loved it and asked for seconds, and he was determined not to like it because it wasn’t his usual enchiladas! Wonderful dish!!!
This is one of my weekly favorites! I’m wondering how it would turn out if I tried making it in a Crock-Pot while I was at work. Any thoughts or have you tried this?
I have never tried! Let me know if you do!
Are you sure 1 tsp salt is right for the avocado sauce? It was way to salty and not even sure the sauce needed salt since there was vinegar and lime juice.
I use a full tsp, and haven’t had anyone say it was too salty. I can change it to 1/2 tsp, with adding in more to taste!
Made this for super tonight – it was EXCELLENT! A little spicy for me, but my husband gobbled up 2 helpings!! Will cut down on the amount of Chipotle spice next time, but this is a keeper!! Thank you do much – real food, real GOOD! Yummy-O!