Carnivore Enchiladas


carnivore tortillas

2 lb chuck roast

2 T apple cider vinegar

salt to taste

1 c beef broth

splash of apple cider vinegar

1 c cream cheese

1/2 c sour cream

1 c cheese, shredded

1/4 c cheese, shredded


1 t cumin

1 t cayenne

1 t garlic powder


  • cook the chuck roast with 2 T apple cider vinegar and salt to taste in a slow cooker on low for 8 hours

  • once cooked, remove the chuck roast and shred

  • in a saucepan over medium heat, cook the chuck roast drippings with beef broth and seasonings, as desired

  • allow to simmer until liquid is reduced by half

  • preheat the oven to 350F

  • meanwhile, mix together the cream cheese, sour cream, and 1 c cheese

  • fill each tortilla with 3-4 T of the cheese mixture and 2-3 ounces of shredded beef

  • roll the tortilla so that the filling is completely covered and place seam-side down in a well-buttered 9x13 baking pan

  • top the rolled enchiladas with any remaining cheese mixture, spreading evenly over the top

  • pour the reduced broth over the top

  • sprinkle the enchiladas with the remaining cheese

  • cover with foil and bake for 25-30 minutes

  • remove the foil and broil on low for 5 minutes until cheese is bubbling and golden

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