I typically make the "tortillas" out of eggs pan fried in a little bit of coconut oil, so they are essentially a thin egg crepe that you throw all the goodies into & then bake. You can also make the enchiladas with coconut flour tortillas. Or you can go with the super quick option that I did tonight and just mix all the veggies & meat (pre-cooked) together into a baking pan, pour the sauce on top, bake it and then put on the toppings. I got the sauce recipe & the bulk of the directions from the Everyday Paleo blog. Yum!
Filing - Whatever meat and veggie combo you want! Here's what I used tonight:
1 medium onion, minced
2 tablespoons coconut oil or grass fed butter or ghee
2 cups tomato puree (make your own using 4 large tomatoes pureed in a food processor, could also use canned pumpkin instead)
4 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon sea salt
|Enchilada made with an egg "tortilla"|
1. Preheat oven to 375.
2. Saute the onions in the coconut oil or butter until limp.
3. Add the tomato puree, garlic, chili powder, cumin, oregano and salt. Mix well and let simmer for 20 minutes, stirring often.
4. Pour the sauce into a food processor and process until smooth (or just use it chunky, that's what I did).
5. Cover the bottom of a glass baking dish with the meat & veggie mixture. Pour the enchilada sauce over the mixture, cover tightly with aluminum foil and bake for 10-12 minutes.
6. Serve with desired toppings
*If using the coconut wraps or making "tortillas" out of eggs, cook your meat prior to filling the wraps, stuff the wraps, roll, place in a baking dish, cover with the sauce and heat in the oven for another 10-15 minutes or until warmed through and the sauce is bubbling.
Once you taste these bad boys, you won't even want to eat out! What do you think?