Anti Inflammatory Classic Beef Enchiladas

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Classic Beef Enchiladas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the enchilada sauce

2 tbsp vegetable oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp smoked paprika
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 can (8 oz) tomato sauce
½ tsp salt

For the filling

1 lb ground beef (80/20)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp salt

For the assembly

8 corn tortillas (6-inch)
2 cups shredded cheddar cheese, divided

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat 1 tbsp of the vegetable oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, garlic powder, oregano, and smoked paprika and cook, stirring constantly, until fragrant, about 30 seconds. Add the flour and stir to form a paste, cooking for 1 minute until the raw flour smell fades.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!