The fact that mexican food consists of two very important things, both which are not allowed on paleo, makes consuming mexican food tricky.
I'm so sick of making chicken in lettuce cups and calling them tacos. Those are not tacos. That is chicken and lettuce. Then, my eyes opened to the world that is paleo tortillas. Whole Foods became my best friend when I found these babies. They are my perfect solution to my strong need for mexican food.
Once I found those, I knew I had to make enchiladas. Needless to say, I won the wife of the week award when Adam came home and found these babies in the oven. Warning --> they are a little harder to eat because they tend to fall apart easier, but hey it's mexican food and I am happy.
I used my old enchilada recipe and just subbed out the things that aren't considered paleo. Most enchilada sauces are semi-paleo so if you don't want to make your own, just check the ingredients, you are probably very close!
Or, even better, follow my recipe! (selfless plug -- I can't help myself). Without further ado -->
For the sauce
- To make the enchilada sauce, heat one tablespoon of olive oil in a heavy saucepan over medium-low heat.
- Sauté the onion and garlic for 4-5 minutes until soft. Add in the remaining ingredients except the salt and bring to a boil.
- Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. If desired, use an immersion blender to puree the onion and garlic into the sauce.
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook until the meat is browned, then remove from heat.
- Stir in a few spoonfuls of the enchilada sauce to coat the meat.
- Preheat the oven to 350 degrees F. Coat the bottom of a 9x13-inch baking dish with a very 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 cilantro.