Paleo Enchiladas Recipe by Deanna Dorman

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Avocado
  • 3 tbsp Cilantro, fresh
  • 4 cloves Garlic
  • 1 Jalapeno
  • 1 Onion, large
  • 1/4 tsp Oregano, dried

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 6 Eggs, large

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 2 cups Tomato sauce

• Baking & Spices

  • 1 tsp Arrowroot powder
  • 2 tbsp Chili powder
  • 3 tbsp Coconut flour
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Coconut oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 Coconut oil or butter

Found on blog.paleohacks.com

Description

Ingredients

• 6 large eggs
• 1 cup unsweetened almond milk
• 3 T coconut flour
• 2 t coconut oil
• 1 t arrowroot powder
• ¼ t sea salt
• coconut oil or butter for pan
• 2 T olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups tomato sauce
• 2 cups chicken broth
• 2 T chili powder
• ½ t cumin
• ¼ t dried oregano
• 1 pound ground beef
• 1 jalapeno, minced
• 1 avocado, diced
• 3 T fresh cilantro, chopped

Directions

• For the Tortillas:
• Combine the eggs, almond milk, coconut flour, coconut oil, arrowroot powder, and sea salt together in a small bowl and mix well. Allow the batter to sit for 10 minutes and then stir again. The consistency should be similar to crepe batter.
• Heat a nonstick skillet over a medium heat and melt 1 tablespoon of coconut oil in the pan.
• Pour ¼ cup of the batter into the skillet. Cook for 1-2 minutes, flip and cook another minute until lightly browned.
• Place tortilla onto a plate and repeat with the remaining batter adding a little more oil to the pan every 3-4 tortillas or if they begin to start sticking. Set tortillas aside. You should end with about 10 tortillas.
• For the Sauce:
• Heat 1 tablespoon of olive oil in a heavy saucepan over medium-low heat.
• Sauté 1/2 of the onion and garlic for 4-5 minutes until soft. Add in the tomato sauce, chicken broth, chili powder, cumin, and oregano and bring to a boil. Reduce heat to a simmer for 15-20 minutes, until the sauce has thickened. Salt and pepper to taste.
• Season to taste with salt. If desired, pour sauce into a blender or food processor and blend until smooth.
• Prepare the Meat:
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
• Sauté other 1/2 of the onion for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook 8-10 minutes until the meat is browned, then remove from heat.
• Stir in a few spoonfuls of the enchilada sauce to coat the meat.
• To Assemble:
• Preheat the oven to 350 degrees. Coat the bottom of a 9×13-inch baking dish with a thin layer of the enchilada sauce.
• Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side.
• Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and cilantro.