Before I reveal this very creative enchilada recipe, let me tell you a little about the recipe creator, Tara Rayburn.
I first met Tara, author of the new cookbook Essential Gluten-Free Recipes, in yoga class about 8 years ago. 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.
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 broth to her house when a tummy bug was making the rounds. Tara has been hooked on traditional cooking ever since and in the ensuing years has become a successful speaker and writer known in alternative circles as the Healthy Habit Coach.
Tara is also the Weston A. Price Chapter Leader of Las Vegas, Nevada and was a featured speaker at the recent Wise Traditions Conference in Dallas.
I’ve been reading through Tara’s awesome new gluten-free cookbook in recent days (the pictures are amazing!) and found this wonderful recipe to share with you.
Grain Free Enchiladas
Yield: 2-4 tortillas (depending on skillet size)
Ingredients
5 free range/pastured eggs
Ghee or coconut oil (cooking fat)
Grassfed ground beef or ground turkey
Chopped raw or cooked vegetables of choice
Fresh salsa
Grated raw cheese or raw carrot (if dairy free)
Garlic, minced
Onions, chopped
Finely chopped greens
Dollop of fresh sour cream or coconut yogurt (if dairy free)
Instructions
Saute garlic and onions in a bit of cooking fat until golden. Add ground meat and brown. Add chopped veggies of choice if desired.
To prepare the grain free 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.
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.
Serve and enjoy!
Sarah, The Healthy Home Economist
Source: Essential Gluten-Free Recipes, p. 83
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{ 23 comments… read them below or add one }
Grain Free Enchiladas http://t.co/OGLsJo2O
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/TZrYdwYY
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!
Rachel C- UntilTheThinLadySings.com\’s last post: Simple Lemon Cookies for Santa! Low-Carb & made with coconut flour.
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.
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.
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
Sarah, TheHealthyHomeEconomist\’s last post: Grain Free Enchiladas
Sounds good! This is actually like a chili relleno.
Very creative to use the eggs instead of grain.
Stanley Fishman\’s last post: Give the Gift of Real Food
Grain Free Enchiladas http://t.co/jbIACRio
I have always loved chile rellenos but have not been able to eat the deep fat breaded kind! This is such a nice idea, we will love trying this! You are a nonstop, great, interesting, fund of
healthful ideas.
Thanks for being you
Jean
Thank you Jean
I just post stuff that I find interesting, fun and thought provoking and hope there are a bunch of other folks who think so too!
Sarah, TheHealthyHomeEconomist\’s last post: Grain Free Enchiladas
Thanks for the recipe, trying this tonight with some homemade enchilada sauce!
Andy\’s last post: Daily Deals 12/21 – The Dark Knight, Panasonic BD Player, The Wire, Stargate, and more
Love this recipe
Adding it to my list to try!
Kate\’s last post: Common clues the body gives you
Great recipe, we make Mexican food a lot in our house, and my son loves enchiladas. I usually eat them without the corn tortilla since I’m on GAPS, but he eats the corn (it’s the only time practically that we do eat corn in our house, and it’s always sprouted organic). My son has become very tired of eggs, but I think this is a great way to disguise it, especially with the delicious sauce I make. Thanks Sarah, Merry Christmas to you and your family!
Raine\’s last post: Commercial Baby Formula Kills Infant – Isn’t Your Child Worth More Than This?
Looks great! Thank you so much.
These aren’t grain free if they use corn or flour tortillas…
Meagan\’s last post: 4 Ingredient Almond Bars
The recipe is for “egg tortillas”, not regular grain or corn ones. “Yield: 2-4 tortillas” written at the top of the recipe is referring to the egg tortillas.
Is that what you meant?
And if you can’t eggs???
do you think you can freeze these and reheat later?
I was about to ask this same question! Would love to know if this is freezable.
I used this idea to make chicken enchilladas and it worked beautifully
Rebecca\’s last post: Flourless Cheese Crackers
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