Paleo Enchiladas, No Kidding!
oh my goodness – our own Robyn is back in the house this weekend with Enchiladas and I’m going to try this out as I so miss my tortillas. Here we go!
“I got this cookbook for Christmas called “Paleo Comfort Foods” by Julia & Charles Mayfield. So far, I’ve enjoyed everything I’ve made out of it, and so I thought… who not try something outrageous? Enter their recipe for enchiladas… The original recipe is for chicken enchiladas, but I had some ground beef to use up. They turned out so well that we are thinking of having some friends over for dinner and having this as the star centerpiece. And it really wasn’t that difficult to make! Of course, in order to have enchiladas, you have to have tortillas. Enter the coconut flour tortilla recipe, modified slightly to my liking because for some reason I have a rebellious streak that involves never making anything exactly by the recipe…”
I’m glad she’s a recipe rebel with a Paleo streak!
Coconut Flour Tortillas
- Heat nonstick skillet over medium high heat and mix together all ingredients with a whisk until there are no lumps.
- Oil skillet with coconut oil and spread 3 tbsp of coconut mixture onto skillet (I used the back of the tablespoon to help spread the mixture thin) and wait for the bottom of the tortilla to brown (if you’ve ever made crepes, think similar technique).
- Carefully flip to brown on the other side – these rip easily.
- Remove to cool on a wire rack.
- These can be made ahead and refrigerated. The authors also say that you can alter the spices (i.e. cinnamon for sweet tortillas) for different recipes.
“I used some of these tortillas along with lettuce and tuna and had an awesome lunch wrap. Yummy!
On to the enchiladas… (again, the modified recipe as it fell to my rebellious nature…)
1 Anaheim pepper, chopped
2 cloves garlic, minced
1 medium red onion, chopped
1 small can fire roasted chilis
2 tsp cumin
2 tsp chili powder
1 1/2 lb extra lean ground beef
1 lg can wheat free enchilada sauce
coconut flour tortillas
- Preheat oven to 350 degrees.
- Heat a skillet over med-high heat.
- Melt coconut oil, add pepper, garlic, onion and chilis. Saute until the onions are translucent, add ground beef and cook until browned.
- Stir in spices and 1/2 C enchilada sauce. Simmer over low heat until any extra liquid is evaporated.
- Pour some enchilada sauce into the bottom of an 8X8 pan.
- Take one tortilla at a time, fill with ground beef, roll and place seam side down into baking dish. Repeat with all tortillas until the pan is full. Pour the remaining enchilada sauce over and bake for 15 minutes.
We topped ours with avocado slices, paired with a salad, and I am a little ashamed to admit that Scott and I finished off the whole pan. By ourselves. Yes, I know, I know. But it was fantastic!”