These Paleo Carne Asada-Butternut Squash Enchiladas are so easy to make using Crepini Egg Thins, and they’re full of rich Mexican flavors. Use leftover, shredded carne asada and roasted butternut squash for a quick and family-friendly meal.
I was inspired by my blogger friend Angela’s recipe for chicken enchiladas on her blog, TheShortOrderCook. The recipe looked so easy and of course I’m always looking for new ideas for gluten-free meals!
I was so curious to see how crepini enchiladas would turn out with some leftovers of my carne asada, roasted butternut squash, enchilada sauce and a handful of cheese.
One of my family members can eat a little cheese, not too much, and even though some people REALLY love cheese, we still all gave the enchiladas a wow! You can certainly add more cheese to taste.
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What are Crepini Egg Thins?
Crepini egg thins are a soft, pliable, keto-and-paleo-friendly wrap made mostly from eggs and cauliflower powder. I bought my Crepini at Costco, in the large (9-inch) size. I’ve seen a smaller size at Sprouts. The 9-inch crepini are a snug fit in my 9 x 13 inch casserole dish, which keeps the filling inside the wrap.
Each crepini egg thin contains 30 calories and no net carbs. The wraps on their own taste a little eggy but that’s not noticeable in the enchiladas.
I’ve only tried them with savory dishes but they would work in sweet crepe recipes, too.
All my taste-testers enjoyed the slightly spongy texture and mild flavor of the crepini. They are a little soft for a hand-held item like a burrito but work fine for a meal that you’ll eat with a fork. They soak up a sauce without getting mushy.
What other fillings could I use in these crepini enchiladas?
Enchiladas are so flexible! Switch the carne asada for shredded chicken or pork. For a vegetarian option, use cooked, seasoned beans or jackfruit. Make it a breakfast burrito with scrambled eggs.
We love roasted butternut squash in our Mexican recipes. Butternut squash is too high in carbohydrate for many keto eaters, but fits well with the Paleo guidelines. I season the butternut squash with the same seasonings as the Carne Asada.
Other tasty additions to these enchiladas, depending on your preferences, could include:
- Sour cream
- Roasted bell peppers
As the Crepini are thinner than the corn tortillas you might otherwise use for enchiladas, don’t fill them too full before rolling them. Experiment with the amount that works without pushing the Crepini out of shape.
What’s the best enchilada Sauce for carne asada butternut squash enchiladas?
I am a real fan of green enchilada sauce, but you could certainly use red for these enchiladas. The Crepini egg thins soak up quite a bit of the sauce. We learned that the 10-ounce can is not quite enough sauce for this dish. If you like really saucy enchiladas, use a size larger than 15 ounces.
The cheese is optional, but it helps hold the fillings together well and provides a lot of flavor. Non-dairy options included Daiya or Violife cheese products, or mix nutritional yeast with the cooked squash.
Other Mexican-inspired recipes you may enjoy
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Sharing this recipe on The Lazy Gastronome # 315.
Paleo Carne Asada-Butternut Squash Enchiladas
- Baking dish
- 1 pound shredded carne asada
- 2 cups butternut squash diced and roasted
- 1 15- ounce can green enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 pack Crepini Egg Thins, large Costco
- 2 cups Mexican blend shredded cheese
- Toppings: guacamole chopped cilantro
- Preheat your oven to 375ºF with the oven rack in the middle.
- Use pre-cooked shredded beef or prepare your carne asada and onions according to the recipe on this blog.
- Line a baking sheet with parchment paper. Peel and dice butternut squash - you’ll need about 2 ½ cups to get 2 cups after roasting. Drizzle 1 tablespoon of olive oil over the butternut squash cubes and stir to coat. Sprinkle with the same seasoning you used for the beef and stir again. Spread the seasoned cubes over the parchment paper. Roast for 30-40 minutes (depending on the size of the cubes) until the squash is tender when pierced with a fork.
- Remove from the oven and adjust the temperature to 325 F.
- Assemble the enchiladas
- Spread a couple of tablespoonfuls of enchilada sauce on the bottom of the baking dish.
- Place one crepini wrap on a plate with the textured side down. Spread about 2 teaspoons of enchilada sauce along the center of the wrap. Then sprinkle a layer of cheese, a tablespoon or two of beef, 2 tablespoons of squash and a little more cheese. Roll each one and place it in the pan.
- When you have rolled all the enchiladas, spread more sauce over them so that all surfaces are lightly covered but not soaking.
- Sprinkle another layer of cheese over, and place them in the oven uncovered. Bake for 20 minutes until the edges are slightly curled and the cheese is melted.
- Garnish with fresh cilantro and guacamole and serve with any extra sauce or salsa. We also enjoy our enchiladas with refried beans (though this is not a Paleo side dish), beet salad or slaw, and pickled red onions.
Nutrition information can’t be guaranteed accurate, as it represents information entered as approximations into the Happy Forks nutrition calculator, which doesn’t contain all food items. The database does not contain crepini egg thins, for example. It can, however, give you a very rough estimate of the nutritional values.
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