Paleo Friendly Enchiladas

Paleo Enchiladas with sour cream

Who doesn’t love Mexican food? I can’t think of one person I know that doesn’t salivate just over the thought of some taco’s, nachos, chips, salsa, fried ice cream, horchata, guacamole, burritos, chimichangas, enchiladas, quesidillas and the list goes on and on. With all of these choices come no opening really for Paleo living. Theres gluten, sugar and dairy throughout all of these recipes. This is a challenge. And a challenge is something that excites me!

I spent most of yesterday looking into ways to make a flavorful Enchilada dish. I knew that the filling would be simple. Meat, onions, garlic, and some spice. The sauce and tortilla’s to wrap the enchilada’s on the other hand was a different story.
 
I knew when eating a regular taco you can use lettuce as a wrap in place of the tortilla. But I didn’t have any lettuce left (husband always getting to it before me). I did have some cabbage though. Cabbage tends to break when rolled so I thought if I could heat them up or boil them like noodles, they’d loosen up. Thank goodness I was right!! I now had the Enchilada’s, all I was missing was the red sauce. Paleo Enchiladas
 
Tomato’s are the base ingredient and I had that. Next, I tried to think of all the spices I usually put into my taco seasoning, minus a few of course. I cooked that until it was thickened and than poured that over top of the enchilada’s in the pan.
 
Smelling that aroma for 25 minutes while cooking in the over, nearly drove me crazy. The anticipation was in full swing when we were finally able to plate them and sit down to get our chow on.
 
Wow! There was none left, and I wish there was. Having cheese would have sent it over the edge but that’s a no for now. You guys feel free to add some and a big dollop of sour cream while your at it! Paleo Enchiladas Sauce
Enchilada Sauce Ingredients
2 TBSP Chili Powder
1 tsp Oregano
1 tsp Cumin
1 tsp Salt
1 TBSP Olive oil
1/4 c. diced Green Pepper (optional: if you like heat)
1/2 – 1 diced Jalapeno (optional: if you like heat)
16 oz Tomato Sauce or Puree (your preference)

-Place all ingredients in a medium saucepan, boil than reduce on low for 15 minutes.

PF Enchilada’s Ingedients
1 lb Ground beef
1/2 c. diced Yellow Onion
1 clove minced Garlic
salt and pepper
1 head of Cabbage

-Cut off end of cabbage, clean 10-12 leaves, and boil in large pot for 3 minutes, let sit in hot water while cooking beef.
-In another skillet brown together, onion, garlic, and beef. Salt and pepper to taste.
Paleo Enchiladas Prepared
Assembly:
-Pick out one cabbage leaf, lay flat, fill with beef filling, roll up, and place in a 9×13 pan.
-Continue to do this until you run out of ingredients.
-Top Enchiladas with Enchilada sauce.
-Bake in 350* oven for 25 minutes. Garnish with homemade salsa, guacamole, diced tomatoes, or avocado. Paleo Enchiladas with sour cream

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