I have a pretty darn good clean eating enchilada recipe but for some time I been stumped when it comes to making a paleo version. I have tried a couple and they just didn’t have the traditional mexican flavor that I love so much or you miss the tortilla. I found a ‘crust’ recipe online that I tried out with my sauce and meat recipe. In my opinion it’s AMAZING! You can substitute chicken or any other meat that you’d like and if you’re not paleo you can use the traditional corn tortillas. Trader Joes has good ones. The ingredients are just corn and lime. Can’t beat that. For toppings I added shredded romain lettuce, chopped tomato, chopped cilantro and sliced olives. If you’re not paleo or you allow some dairy in your diet, you can also add some greek yogurt in place of sour cream. My avocados weren’t ripe yet but I would add some slices of that to the top too! Here’s the recipe, be ready to be blown away!
2 lbs of extra lean ground beef
1 7 oz can of green chiles, diced
2 tbsp El Pato Jalepeno Salsa, canned
1 tsp garlic powder
1 tsp ground cumin
15 oz can of tomato sauce, no salt added
2 garlic cloves, minced
1 tsp chile powder
1 tbsp ground cumin
dash of cayenne pepper
3 tbsp coconut flour
2 medium-sized zucchini, peeled then grated
Makes about 5-6 servings, we have enough for left overs with our family of 3
- Pre-heat oven to 350 degrees.
- Ground meat in large skillet, once cooked drain. Add all of the meat ingredients and cook until warmed. Cover and put on low.
- Add all sauce ingredients in a medium-sized pot on medium heat. Cook until warmed.
- In a small bowl whisk together the crust ingredients.
- Spread crust ingredients in a 3 quart larger casserole dish (sorry not sure of the exact size). Then layer the meat mixture and then the sauce mixture. Bake for 20 minutes uncovered. Top with your choice of toppings.
We had a tossed salad with the Everyday Paleo, Super Citrus Salad Dressing from her book. It’s not on her site.
Citrus Salad Dressing:
1/2 c. extra virgin olive oil
Juice from 1 lemon
Juice from 1 orange
1/2 tsp fresh ginger, grated
Pinch of salt and black pepper to taste
- Whisk all ingredients and drizzle over salad.
Keep in fridge in an air tight container.
Enchilada Nutrition information:
Calories- 260 Carbs- 17 g Fat- 11 g Protein- 24 g