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paleo beef enchiladas in crepini
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5 from 9 votes

Paleo Carne Asada-Butternut Squash Enchiladas

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. 
Course Dinner, Main Dish
Cuisine Mexican-American
Keyword Paleo Enchiladas, Keto Enchiladas, Beef Enchiladas, Gluten-Free enchiladas, Egg Wraps, Easy Recipe, Mexican Seasonings, Gluten-Free Recipes, Carne Asada
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Beth


  • Baking dish
  • Spatula


  • 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.
    baking dish spread with a thin layer of enchilada sauce
  • 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.
    ingredients for carne asada butternut squash enchiladaas
  • When you have rolled all the enchiladas, spread more sauce over them so that all surfaces are lightly covered but not soaking.
    rolled carne asada enchiladas in white baking dish
  • 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.
    carne asada enchiladas after baking with melted cheese
  • 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.
    enchiladas garnished with cilantro


Leftovers will keep in an airtight container refrigerated for at least 3 days.