GLUTEN FREE ENCHILADAS

GLUTEN FREE ENCHILADAS

By paleohacks.com - Deanna Dorman

ENCHILADAS

Serves:4

Ingredients:

6 large eggs

240ml/1 cup unsweetened almond milk

3 tablespoons coconut flour

2 teaspoons coconut oil

1 teaspoon arrowroot powder

¼ teaspoon sea salt

coconut oil or butter for pan

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

480ml/2 cups tomato sauce

480ml/2 cups chicken broth

2 tablespoon chili powder

½ teaspoon cumin

¼ teaspoon dried oregano

1 pound ground beef

1 jalapeno, minced

1 avocado, diced

3 tablespoons fresh coriander, chopped

For the Tortillas:

Combine the eggs, almond milk, coconut flour, coconut oil, arrowroot powder, and sea salt together in a small bowl and mix well. Allow the batter to sit for 10 minutes and then stir again. The consistency should be similar to crepe batter.  Heat a nonstick skillet over a medium heat and melt 1 tablespoon of coconut oil in the pan.  Pour ¼ cup of the batter into the skillet. Cook for 1-2 minutes, flip and cook another minute until lightly browned.  Place tortilla onto a plate and repeat with the remaining batter adding a little more oil to the pan every 3-4 tortillas or if they begin to start sticking. Set tortillas aside. You should end with about 10 tortillas.

For the Sauce:

Heat 1 tablespoon of olive oil in a heavy saucepan over medium-low heat.  Sauté 1/2 of the onion and garlic for 4-5 minutes until soft. Add in the tomato sauce, chicken broth, chili powder, cumin, and oregano and bring to a boil. Reduce heat to a simmer for 15-20 minutes, until the sauce has thickened. Salt and pepper to taste.  Season to taste with salt. If desired, pour sauce into a blender or food processor and blend until smooth.

Prepare the Meat:

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.  Sauté other 1/2 of the onion for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook 8-10 minutes until the meat is browned, then remove from heat.  Stir in a few spoonfuls of the enchilada sauce to coat the meat.

To Assemble:

Preheat the oven to 350 degrees. Coat the bottom of a 9×13-inch baking dish with a thin layer of the enchilada sauce.  Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side.  Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and coriander.