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Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 550 kcal
Author Amy Rains


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


  1. Preheat your oven to 400 degrees. Grease a 9x13 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.
  2. 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.

  3. 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.
  4. 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.
  5. Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.
  6. 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 Facts
Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)
Amount Per Serving
Calories 550 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 10g63%
Cholesterol 60mg20%
Sodium 877mg38%
Potassium 887mg25%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 18g36%
Vitamin A 10874IU217%
Vitamin C 53mg64%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.