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.

Ingredients

• 8 to 12 Paleo Easy Tortillas or Naan Flatbread
• Shredded Lettuce (I like to use Romaine knowing iceberg lettuce has few nutrients.)

FILLING

• 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

SAUCE

• 1 Can Full Fat Coconut Milk
• 1 Can 140z Dice Tomatoes
• 1 Cup + Beef Broth
• 4 tsp Arrowroot Powder

TOPPING

• 1 Avocado
• 1/8 to 1/4 C. Coconut Milk
• Salt and Pepper to taste
• Chopped Cherry Tomatoes

How to Make

FILLING

Saute in a big skillet the ground beef and green pepper.

Add in and Cook on low heat:

All Seasonings

SAUCE

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

ASSEMBLE

1. 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.
2. Pour the thickened sauce over the Enchiladas to cover them completely.
3. Bake at 350 for about 20 to 25 minutes. Watch carefully during the last minutes so you don’t overcook and dry them out.
4. 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.
5. Serve hot Enchiladas with a big spoon of Guacamole Topping and/or Salsa on top.

   

   Beef Enchilladas

   

   
   

Another Favorite

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.

Chicken Enchiladas

Ingredients

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

1. If using your own easy homemade tortillas, of course, make these first.
2. Use a big rectangular pyrex dish.
3. Dissolve the arrowroot flour in a small jar with some Chicken Broth so it will not clump
4. Heat Chicken Broth
5. Gradually add the dissolved Arrowroot flour
6. Stir continually
7. Add sauteed Onion or just add dry onion flakes to broth. (I often speed cook using dry onion).
8. Once the sauce begins to thicken: Add Green chiles, and Sour Cream
9. Fill each tortillas with shredded chicken, and cheese OR add chicken to the sauce and fill only with cheese.
10. Roll each tortilla up and place in a rectangular dish. You may use more tortillas if they fit.
11. Sprinkly extra cheese on top.
12. Top the enchilladas with the sauce and bake at 350 degrees about 30 minutes.
13. Serve with avocado topping and extra sour cream if desired.

Apologies

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.