Before I reveal this very creative Paleo enchiladas recipe, let me tell you a little about the recipe creator, Tara Rayburn.
I first met Tara, author of the cookbook Essential Gluten-Free Recipes, in yoga class about 10 years ago. Â She was pregnant at the time and we struck up a conversation about Labor of Love, a local birthing center in Tampa that offers women a fantastic natural birth experience as well as holistic prenatal care (this is where I delivered all 3 of my children).
A natural opportunity to talk to Tara about traditional cooking and the travels and teachings of Dr. Weston A. Price presented itself when her child began to experience a challenge with food allergies.
One time, I brought some homemade chicken broth to her house when a tummy bug was making the rounds. Â Tara has been hooked on traditional cooking ever since witnessing firsthand the healing power of traditional bone broth, and in the ensuing years has become a successful speaker and writer known in alternative circles as the Healthy Habit Coach.
Gluten and Grain Free Enchiladas
I’ve been re-reading through Tara’s awesome new gluten-free cookbook in recent days (the pictures are amazing!) and found this wonderful recipe for Paleo enchiladas to share with you.
Paleo Enchiladas Recipe (w/ dairy free option)
Easy recipe for gluten and grain free Paleo enchiladas for those who love Mexican food but avoid the corn. With dairy free option.
Ingredients
- 5 eggs
- 2 Tbl ghee or coconut oil
- 1/2 pound grassfed ground beef or ground turkey
- 2 handfuls chopped vegetables
- salsa
- raw cheese grated
- garlic minced
- onion chopped
- greens finely chopped
- sour cream
Instructions
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Saute garlic and onions in a bit of cooking fat until golden.
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Add ground meat and brown. Add chopped veggies of choice if desired.
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To prepare the Paleo tortillas, heat a small skillet and add cooking fat. In a bowl, beat the eggs well. Pour a very thin layer of egg into the skillet and cover briefly. In less than a minute, remove egg tortilla and place on a covered dish. Repeat until all the egg is used up and you have 2-4 tortillas ready.
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Wrap the ground meat mixture in the egg tortillas and top with chopped greens, cheese or shredded carrots, salsa, and a dollop of sour cream or coconut yogurt.
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Serve your delicious creation of Paleo enchiladas and enjoy!
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Refrigerate leftovers and re-heat as needed.
Recipe Notes
Substitute coconut yogurt for sour cream and grated carrot for grated cheese if desired.Â
Sarah, The Healthy Home Economist
Source: Â Essential Gluten-Free Recipes, p. 83
Grain Free Enchiladas http://t.co/jbIACRio
Very creative to use the eggs instead of grain.
Being Mexican I usually get a *little* critical of alternative dishes like this but this one is dead on. This is the traditional method of making chile rellenos, by the way! My grandmother never deep fried hers in batter, but made the older *real* version with a thin omelet just like this.
Sounds good! This is actually like a chili relleno.
Thank you! I’ve been searching for a meal that I can actually eat! This is it – great source of all the nutrients my body tells me I need. Funny how things work – I actually fixed this meat mixture last night before I saw your post this AM – after I saw the post, I ran out into the kitchen to put it to work in this recipe. Later today, I’ll use the rest of the meat mixture in another recipe I found for grain free cabbage rolls. (I may have found it here, I really don’t remember) It will be great to be able to eat today – less stress. Hubby will be happy as well. He’s trying so desperately to feed me foods my body will tolerate. Thank you so much for sharing your wisdom, experience, and talents.
So glad this recipe hits the spot for you Deb! Enjoy and have a lovely holiday 🙂
This is great. I’ve been making sourdough tortillas that we really like, but we are on a low carb diet. I think sourdough is healthy but not low carb so this is a nice alternative. I can’t wait to try it. I really appreciate all the recipes you post. I would never have known about coconut flour and almond meal as a substitute if I hadn’t found you and the other real food bloggers.
Wow, what a great idea! I have been RACKING my brains trying to come up with a substitute for corn tortillas to make my enchiladas since I gave up corn. I am going to try this! Thanks for posting!
Grain Free Enchiladas http://t.co/TZrYdwYY
Sounds yummy. I have thought of doing that. We eat crepes (eggs) cooked in olive oil-like they do in Italy, that way and cover with jelly that is not sweetened.
Grain Free Enchiladas http://t.co/OGLsJo2O