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Healthy Home Economist / Archives / Recipes / Special Diets / Dairy Free Recipes / Paleo Enchiladas (grain free with dairy free option)

Paleo Enchiladas (grain free with dairy free option)

by Sarah Pope / Affiliate Links ✔

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  • Gluten and Grain Free Enchiladas
  • Paleo Enchiladas Recipe (w/ dairy free option)

paleo enchiladas, gluten free enchiladasBefore 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.  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.  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.

enchiladas recipe
5 from 1 vote
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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.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sarah Pope

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

  1. Saute garlic and onions in a bit of cooking fat until golden. 

  2. Add ground meat and brown. Add chopped veggies of choice if desired.

  3. 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.

  4. 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.

  5. Serve your delicious creation of Paleo enchiladas and enjoy!

  6. Refrigerate leftovers and re-heat as needed.

Recipe Notes

Substitute coconut yogurt for sour cream and grated carrot for grated cheese if desired. 

Sarah, The Healthy Home Economist

Source:  Essential Gluten-Free Recipes, p. 83

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Category: Dairy Free Recipes, Egg Recipes For Dinner, Egg Recipes For Lunch, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (35)

  1. MK

    Sep 11, 2014 at 12:41 am

    What a great recipe!

    Reply
  2. Crystal

    Aug 19, 2014 at 1:34 pm

    Hi!

    Can anyone tell me what vegetables of choice would go best with this recipe? Never made these before. Thanks!

    Reply
  3. Tamara

    Jun 30, 2014 at 7:38 pm

    We’ve done something similar over the years but call them Mexican Omlets. So good!

    Reply
  4. gerald adcock

    Jun 29, 2014 at 6:04 pm

    Sarah

    I cannot thank you enough for this recipe. We have tried it and it is amazingly delicious. Just what we were looking for. You are a gem.

    Gerry Adcock

    Reply
    • Sarah TheHealthyHomeEconomist

      Jun 29, 2014 at 9:16 pm

      Thank you Gerry! So glad you enjoyed it 🙂

  5. Sarah, The Healthy Home Economist

    Jun 28, 2014 at 10:42 am

    Yes, these are definitely freezable! 🙂

    Reply
  6. Rebecca

    Aug 30, 2012 at 9:31 pm

    I used this idea to make chicken enchilladas and it worked beautifully

    Reply
  7. becky

    Aug 3, 2012 at 12:15 am

    do you think you can freeze these and reheat later?

    Reply
    • April

      Oct 18, 2012 at 5:46 pm

      I was about to ask this same question! Would love to know if this is freezable.

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