Beef or Chicken Enchiladas?
Do you choose beef or chicken enchiladas? And do you prefer strict Paleo or sometimes not so strict? I got the basic idea for these from Erin Hathaway’s post several years ago on Crossfit Ammo Thank you, Erin. I didn’t have the ingredients I needed (like ready-made Enchilada sauce), so I made up one. It turned out surprisingly delicious.
- 8 to 12 Paleo Easy Tortillas or Naan Flatbread
- Shredded Lettuce (I like to use Romaine knowing iceberg lettuce has few nutrients.)
- 20 oz. Ground Beef
- 1/2 Green Bell Pepper
- 2 TBL Dry Onion Flakes or 1/4 finely chopped onion)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 Can Full Fat Coconut Milk
- 1 Can 140z Dice Tomatoes
- 1 Cup + Beef Broth
- 4 tsp Arrowroot Powder
- 1 Avocado
- 1/8 to 1/4 C. Coconut Milk
- Salt and Pepper to taste
- Chopped Cherry Tomatoes
Saute in a big skillet the ground beef and green pepper.
Add in and Cook on low heat:
Prepare SAUCE in a medium saucepan
Combine: Full Fat Coconut Milk Can and 4 tsp Arrowroot Powder
Heat until sauce thickens, stirring all the time
Add in 1 Can Tomatoes and 1 cup Beef Broth
Combine thoroughly and heat
- After the Filling is cooked, place a good amount into each Paleo Easy Tortilla and wrap it up. Place the tortillas in a big oblong glass dish.
- Pour the thickened sauce over the Enchiladas to cover them completely.
- Bake at 350 for about 20 to 25 minutes. Watch carefully during the last minutes so you don’t overcook and dry them out.
- While cooking, prepare the Guacamole Topping by mashing a ripe avocado in a bowl with some coconut milk. Add in salt and pepper to season to taste. Combine in the cut-up cherry tomatoes.
- Serve hot Enchiladas with a big spoon of Guacamole Topping and/or Salsa on top.
Recently, John and I had a few friends over for dinner and served both the beef enchiladas and the chicken ones I will now share. Requests have been made for the chicken enchiladas. I hesitate posting it as it is not Paleo. John and I eat basically 90% Paleo. This falls into the 10% other. Each year we have been able to go to Cancun with many of our family members, we always have a big gathering with these enchiladas as our family favorite.
12 + corn or flour tortillas (I do make my own easy Paleo style)
Bought tortillas are much easier at least to begin with.
2 Cups Monterrey Jack Cheese, shredded
1/4 cup chopped onion finely chopped and sauteed (or 2 TBL dry Onion Flakes)
1/3 cup arrowroot flour
2 cups of Chicken Broth or Bone Broth (Chicken)
2 cups shredded Chicken (I like to get the Shredded Chicken Costco packages.) Note: I often use less chicken that this recipe says only because I don’t like so much chicken.
1 cup or more of Sour Cream (many times I use more.)
1 small can of Chopped Green Chiles
How to Make
- If using your own easy homemade tortillas, of course, make these first.
- Use a big rectangular pyrex dish.
- Dissolve the arrowroot flour in a small jar with some Chicken Broth so it will not clump
- Heat Chicken Broth
- Gradually add the dissolved Arrowroot flour
- Stir continually
- Add sauteed Onion or just add dry onion flakes to broth. (I often speed cook using dry onion).
- Once the sauce begins to thicken: Add Green chiles, and Sour Cream
- Fill each tortillas with shredded chicken, and cheese OR add chicken to the sauce and fill only with cheese.
- Roll each tortilla up and place in a rectangular dish. You may use more tortillas if they fit.
- Sprinkly extra cheese on top.
- Top the enchilladas with the sauce and bake at 350 degrees about 30 minutes.
- Serve with avocado topping and extra sour cream if desired.
I do apologize for vagueness in my recipes. My amount of one or the other varies from time to time. I must say, however; it always turns out delicious.
My wish is that you will enjoy both of these family favorite recipes.
Tip: I generally double these recipes and freeze the other part for another meal or two. They both freeze well. You may need to add a little broth as you reheat them.