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
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