Beef Enchiladas

Posted on

This is basically the same recipe as my Chicken Enchiladas. I just substituted ground beef for the chicken!

Beef Enchiladas
Ingredients:
Meat:
  • 2 lbs. grass-fed ground beef
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • 1/2 teaspoon sea salt
  • 1 teaspoon cumin
 Sauce:
  • 2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)
  • 1 (6 oz)can tomato paste
  • 1/4 cup beef (or chicken) broth
  • 1 (4 oz) can diced green chiles
  • 2 tablespoons Coconut Oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
 Tortillas:
  • 7-8 egg whites (I have also used the boxed cage-free egg whites before)
  • 1 tablespoon coconut milk

Directions: 

  1. Preheat oven to 350 degrees F
  2. Place all ingredients (except spices) for the meat in a skillet over medium heat and cook until meat is no longer pink. Drain fat, add spices, toss and set aside
  3. For sauce, sauté onion and garlic in coconut oil until onions become translucent
  4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
  5. Pour sauce into food processor and blend until smooth
  6. Toss meat with about 1/4 to 1/2 cup of sauce, save the rest of the sauce.
  7. In a bowl, whisk together egg whites and coconut milk.
  8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  9. Cover the skillet with a lid and cook for about a minute
  10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
  11. Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of beef mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.*
  12. Serve with guacamole and 5-minute Paleo Salsa.
*I topped my enchiladas with shredded raw milk cheddar cheese. This is totally optional! If you do choose to use cheese, make sure to cover your pan with foil before baking, or your cheese might burn!
 Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!

Chicken Enchiladas

Posted on

I know that there are a lot of paleo enchilada recipes out there, and I have tried many of them. I really like to use egg white crepe tortillas. I found this idea in the cookbook, Primal Blueprint Quick and Easy Meals by Mark Sisson and Jennifer Meier.

This is a “cheater” way to make enchiladas fast, and my kids love them! In fact my 1-year-old had 4 helpings the last time I made these!

http://www.tastebook.com/recipes/3336959-Primal-Enchiladas?full_recipe=true

Chicken Enchiladas

Ingredients:

  • 1 store-bought rotisserie chicken (or bake roast 2 lbs. of chicken breasts)

Sauce

  • 2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)
  • 1 (6 oz)can tomato paste
  • 1/4 cup beef (or chicken) broth
  • 1 (4 oz) can diced green chiles
  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt

Tortillas

  • 7-8 egg whites
  • 1 tablespoon coconut milk

Directions:

  1. Preheat oven to 350 degrees
  2. Shred chicken meat and set aside
  3. Sauté onion and garlic in coconut oil until onions become translucent
  4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
  5. Pour sauce into food processor and blend until smooth
  6. Toss chicken meat with about 1/2 to 3/4 cup of sauce, save the rest of the sauce.
  7.  In a bowl, whisk together egg whites and coconut milk.
  8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  9. Cover the skillet with a lid and cook for about a minute
  10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
  11. Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of chicken mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.
  12. Top with chopped cilantro and avocado chunks

 

Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!