Recipe updated May 2016. If you printed this recipe prior to May of 2016, print it again because I have made some significant changes.
I think we all get into cooking ruts sometimes. It’s so hard not to. You find something that works, everyone in the family enjoys, and doesn’t take hours to prepare and so you make it over and over again. Before entering the world of Paleo and the Autoimmune Protocol, we had Italian night, taco night, burger night, breakfast for dinner night…you get the idea.
Like most of us enduring this autoimmune journey, grieving foods we once loved and can’t have right now is just part of the process. So when you find an acceptable substitute for an old favorite, it’s time for rejoicing.
I found a great recipe for gluten free enchilada sauce on Danielle Walker’s blog, Against all Grain. I had to reduce the chili powder by quite a bit because we are wimps in the spicy department, but if you like a little heat, leave it as is.
Danielle’s sauce recipe is not AIP friendly because of the tomatoes and chili powder, but it’s so good that I wanted to post it for those of you not following AIP or those who have successfully reintroduced nightshades.
For those of us who sadly can’t tolerate nightshades just yet, I use my “nomato” sauce as the base and adjust the spices somewhat (the recipe is below).
For the tortillas, there’s a new flour in town that you really should try. It’s Otto’s Cassava Flour and is totally AIP approved. Of course, that means it’s also gluten free and paleo. The package says you can substitute it one for one for wheat flour, but I have found that not to be exactly true. I’ve tried it in pie crust, cookies, and as a thickener for sauces and gravy. It works very well, but I find it to have more thickening power than wheat flour and creates a somewhat chewy texture. This can be good, as in the case of the tortillas. It’s a new product so expect to start seeing more and more recipes featuring cassava flour on your favorite blogs. I’ll be experimenting with it quite a bit in my holiday baking.
The meat and vegetable mixture wrapped up in these yummy tortillas would be great even without the sauce if you happen to not have any in the freezer. Then you would essentially be having tacos, not enchiladas, but I’m not going to be the Mexican food police. You do what you want. Top with a little guacamole (mashed avocado, cilantro, lime juice and salt to taste) and you still have a delicious Mexican inspired dinner. To be extra decadent, top with cheddar cheese if your family eats dairy. Grass-fed dairy is best.
To be honest, sometimes I want Mexican food just so I can eat lots of guacamole! Avocados are so nutritious and full of healthy fats, vitamin K, vitamin C and more! Be proud to scoop up lots of the green stuff!
So my husband loved this.
My kids hated it. They loved the new version!