Our Paleo Family

Beef or Chicken Enchiladas (Gluten Free, Paleo, AIP version)

Recipe updated May 2016. If you printed this recipe prior to May of 2016, print it again because I have made some significant changes.
DSC_3486 (1) 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!

Beef or Chicken Enchiladas
Print Recipe
Creamy and hearty, just like you remember!
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Beef or Chicken Enchiladas
Print Recipe
Creamy and hearty, just like you remember!
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Ingredients
Tortillas
Sauce
Main Ingredients
Servings: servings
Instructions
To make the tortillas
  1. Combine cassava flour, arrowroot and salt then add palm shortening and combine until crumbly. Add water. Stir with a rubber spatula until combined. Kneed a few times with your hands until the dough is smooth and all ingredients are evenly distributed.
  2. Divide the dough into 10 small tortillas or 6 medium sized ones. No need to weigh the dough to make sure they are all exactly the same size. Just estimate.
  3. Sprinkle additional arrowroot on your counter top and roll out the tortillas. Roll them until they are so thin you can start to see through. You will need a bench scraper* or something similar to get these off your counter.
  4. Heat about 1 tsp. palm shortening or lard in a large non-stick skillet over medium high heat. Add one tortilla at a time. Allow to brown on each side. The longer you cook them, the crunchier they will be. For enchiladas, you want them still pliable, so cook 2-3 minutes per side.
  5. Continue in this fashion until you have cooked all of your tortillas.
To make the sauce
  1. Reheat your nomato sauce and add cumin, salt, chili powder and fresh garlic. Heat to a simmer. Leave simmering while you prepare the filling.
To make the filling
  1. Add 1 tablespoon cooking fat to a large skillet. Swirl to coat then add chopped onions. Sauté 10 minutes or until translucent. Add zucchini to the skillet and sauté for a couple more minutes, stirring occasionally. While the veggies cook, add ground beef. Stir and break up into small pieces and brown.
  2. Once the meat is thoroughly cooked, add about half of the enchilada sauce to the meat mixture. Stir well.
To assemble the dish
  1. Take about 1/4 cup filling or a little less and roll that up in each tortilla and place them in an 11x7 or 13x9 baking dish or a large cast iron skillet.
  2. Cassava flour products can get gummy. To prevent that, I top each rolled enchilada with just about a spoonful of sauce (like a cereal spoon).
  3. If you're using cheese, sprinkle that evenly over the top.
  4. Bake at 400 for 10 minutes. Everything is already cooked here, you just need it to be heated thoroughly and for the cheese to get bubbly.
  5. Serve with additional sauce, guacamole or sliced avocado, salsa, sour cream or whatever other toppings you enjoy with your Mexican food.
Recipe Notes

You can find Otto's Cassava flour at Amazon.

These are the half sheet pans I love and use all the time!

*See my resources page for the bench scraper I love and all my other favorite kitchen gadgets.

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